My Dad introduced me to my first Béchamel. Growing up it was his signature lunch special, one that he’d prepare for us on weekends. His technique was not precise and often prepared in too small a saucepan. But, it always worked and made our house smell warm with garlic. More times than not and when I wasn’t looking, he’d toss in some minced clams. It wasn’t until many, many meals later that I learned those little lumps in his white sauce weren’t a technical error; rather, a culinary decision. The man liked his linguine and white sauce WITH clams.
sueBthefoodie 