Up your weeknight dinner game with this easy Ground Turkey and Creamy Clam Sauce with Linguine that’s ready in just 30 minutes AND can be made ahead. It’s been a family favorite for years and is special enough for guests, too!
1cupmilkI use fat-free but you can use what you like
20 ouncescanned clamsTwo 10-ounce cans, chopped or minced and drained.
½cupdry white wine or chicken broth
Cook the pasta according to the directions on the package.
Drain the pasta, cover and keep warm.
In a large non-stick sauce pan, over medium heat, cook ground turkey, onion, garlic, basil, salt and pepper in the until the turkey is no longer pink and the onion is tender.
Stir flour into sauce pan, stirring to evenly coat the ground turkey and onion mixture.
Add chicken broth and milk,
Continuing with medium heat, cook and stir until thickened and bubbly, about 7-10 minutes.
Stir in clams, parsley and white wine; heat through, about one minute.
Serve the sauce over pasta.
Look for the clams in the canned meat section of your grocery store, near the canned tuna. I usually find it on the top shelf of most stores. There are usually two options, minced or chopped. We like the chopped clams but the choice is up to you!This sauce can be made up to two days before you plan to serve it and store in the refrigerator. You can also freeze the sauce! Use freezer safe containers like these Souper Cubes (affiliate link) and freeze for up to three months. Be sure to label your food. These reusable freezer safe labels (affiliate link) are my favorite! To use, thaw frozen sauce in refrigerator overnight and reheat in a medium sauce pan then serve over pasta as directed.