| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 4 | Servings | ||
INGREDIENTS
| 3 | Dozen littlenecks calms; scrubbed | |
| 1/2 | c | Cornmeal |
| 1 | tb | Coarse salt |
| 4 | Garlic cloves | |
| 1/4 | c | Plus two TB minced fresh parsley |
| Few saffron threads | ||
| 1/4 | c | Olive oil |
| 1 | sm | Onion |
| 1/2 | c | Dry white wine |
| 1 | tb | Fresh lemon juice |
| 1 | sm | Dried red chile |
| 2 | Bay leaves | |
| 1/4 | ts | Hot paprika |
| Pepper | ||
| 1/2 | c | Fish stock or 1/4 cup bottled calm juice diluted with 1/4 cup of water |
INSTRUCTIONS
I tried this recipe last night, and it turned out great! It's from an encyclopedia of 1996 "Food and Wine" magazine recipes. I served the clams over spaghetti tossed with butter, parsley and grated parmesan. It is followed by a wine recommendation. Hope you like it! In a small bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes, drain and rinse. In a blender or a mini-processor, puree the garlic with 5 tablespoons of the parsley and the saffron. Heat the oil in a skillet; Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and black pepper. Cover the skillet and cook clams over high heat, stirring and removing clams as they open. Add the stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about a minute. Discard the chile and bay leaves. Divide the clams into bowls or plates, spoon the sauce over, and garnish with the parsley. 1993 Conde de Valdemar Blanco en Barrica 1994 Albarino Lagar de Cerveza (tart, simple) Posted to FOODWINE Digest by Erin&Steve <saoeer@EARTHLINK.NET> on Jan 11, 1998
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