Title: Fideus with clams and garlic mayonnaise
 Categories: Hot
      Yield: 4 Servings
 
    2/3 c  Mayonnaise
      2    Garlic cloves, minced
      1 tb Buttermilk
      1 bn Fresh chives, minced
      3 tb Olive oil
      1    Onion, chopped
      1    Leek, chopped (white and
           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 ts Whole black peppercorns
      1    Bay leaf
     12 oz Fideous pasta or vermicelli
     20 lg Clams in shells, scrubbed
 
  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