| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Mayonnaise |
| 2 |
|
Garlic cloves, minced |
| 1 |
T |
Buttermilk |
| 1 |
|
Fresh chives, minced |
| 3 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 1 |
|
Leek, White & Pale Green |
|
|
Parts Only |
| 2/3 |
c |
Dry white wine |
| 1 1/2 |
lb |
Fish bones, from white fish |
| 8 |
c |
Water |
| 6 |
|
Sprigs fresh parsley |
| 1 |
t |
Whole black peppercorns |
| 1 |
|
Bay leaf |
| 12 |
oz |
Fideous pasta or vermicelli |
| 20 |
|
Clams in shells, scrubbed |
INSTRUCTIONS
Whisk mayonnaise, garlic and buttermilk in small bowl until smooth.
Stir in chives. Season to taste with salt and pepper. Cover and
refrigerate 1 hour to allow flavors to blend. Heat 1 tablespoon oil in
heavy large Dutch oven over medium heat. Add onion and leek and sautJ
until tender but not brown, about 10 minutes. Add wine and boil until
almost all liquid evaporates, about 2 minutes. Add fish bones, water,
parsley, peppercorns and bay leaf. Simmer until liquid is reduced to 6
cups, about 1 hour. Strain; discard solids. Heat remaining 2
tablespoons oil in heavy large Dutch oven over medium high heat. Break
pasta into 2 inch lengths and add to Dutch oven. saute until pasta is
golden brown, about 5 minutes. Add stock. Cook until pasta is almost
tender, but mixture is still soupy, about 3 minutes. Add clams,
pushing into broth. Cover and cook until clams open, about 8 minutes.
Discard any clams that do not open. Season to taste with salt and
pepper. Ladle into bowls. Spoon dollop of garlic mayonnaise over and
serve. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved 10/24/96 show Recipe By : TOO HOT TAMALES SHOW Posted
to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 06:49:33 -0600
From: Pat Asher <asher@mcs.com>
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