Clams and white wine sauce
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Clams and white wine sauce
  Clams    Wine    Seafood    Sauces  
Last updated 6/12/2012 1:16:45 AM. Recipe ID 46777. Report a problem with this recipe.
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      Title: Clams and white wine sauce
 Categories: Seafood
      Yield: 4 Servings
      4 lb Fresh clams
    1/4 c  Olive oil
      3    Cloves garlic; sliced thin
      2    Green onions; chopped
    1/2 c  Chopped celery tops
      3 tb Chopped parsley
    1/2 c  Dry white wine
   1/16 ts Fresh ground black pepper
           -or to taste
      2 tb Each butter and flour;
           -cooked to form a roux
    Clams are available most of the year in the Pacific Northwest. When
  I was a child, we used to go digging for them ourselves, but I leave
  that task to the professionals these days. That reminds me. I have
  never taken my boys clamming. That is a must, and I'll have to bring
  their grandmother along to show them how it is done.
    This dish is simple and rich. The resulting sauce is better than the
  clams themselves.
    Be sure the clams are all tightly closed when you purchase them.
  Wash the clams and soak them in fresh water for about 1 hour. Drain.
  Heat a 12-quart kettle and add the olive oil. Sauté the garlic and
  green onions for just a few moments. Put the drained clams in the pot
  along with the remaining ingredients except the roux. Cover and cook
  at medium-high heat until the shells are all opened wide. Discard
  those that do not open. Remove the clams from the pot, leaving the
  nectar behind. Using a wire whip, stir the roux into the nectar and
  continue to stir until the sauce thickens. Pour the sauce over the
  clams and serve.
    I like to serve this dish along with Macaroni Pie (see recipe) so
  that the sauce can mix with the pasta.
  From .  Downloaded from Glen's MM

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Recipe ID 46777 (Apr 03, 2005)

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