| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Niger |
Toohot06 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
|
Onion; finely chopped |
| 4 |
|
Garlic cloves; finely chopped |
| 3/4 |
c |
Dry white wine |
| 1 1/2 |
|
Dozen Littleneck clams; washed, |
|
|
; open ones discarded |
| 1 |
c |
Fish stock; canned clam juice, |
|
|
Or clam and tomato juice |
| 2 |
ts |
Red pepper flakes |
| 1 |
tb |
Flour |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
|
Extra-large Eggs |
|
|
Vinegar; for poaching |
| 4 |
|
Chunks Grilled bread |
INSTRUCTIONS
In a large pot with a lid, heat 2 tablespoons of the butter. Add the onion
and cook over medium heat until it sweats. Add the garlic, and cook an
additional minute. Add the wine and clams, turn up the heat and cook
covered until clams open. Remove the clams. Add stock and pepper flakes and
bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour.
Add the parsley and season with salt and pepper. To poach the eggs, fill a
large skillet full of water and a few drops of vinegar and bring to a boil.
Break the eggs into individual cups and add one at a time to the water.
Using a slotted spoon, wrap the whites around the yolks. Cook until done,
about 4 minutes. Spoon some sauce into four shallow bowls, then rim each
with the clams. Place a poached egg in the center of each. Serve with
chunks of grilled bread. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6319 broadcast 11-18 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-18-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God grades on the cross, not the curve.”