INGREDIENTS

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>

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”