Clams With Garlic Sauce
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Clams With Garlic Sauce
  Sauces    Clams    Garlic  
Last updated 6/12/2012 1:16:46 AM. Recipe ID 46787. Report a problem with this recipe.
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      Title: Clams with garlic sauce
 Categories: None
      Yield: 4 Servings
 
      3    Dozen littlenecks calms;
           -scrubbed
    1/2 c  Cornmeal
      1 tb Coarse salt
      4    Garlic cloves
    1/4 c  Plus two TB minced fresh
           -parsley
           Few saffron threads
    1/4 c  Olive oil
      1 sm Onion
    1/2 c  Dry white wine
      1 tb Fresh lemon juice
      1 sm Dried red chile
      2    Bay leaves
    1/4 ts Hot paprika
           Pepper
    1/2 c  Fish stock or 1/4 cup
           -bottled calm juice diluted
           -with 1/4 cup of water
 
  I tried this recipe last night, and it turned out great! It's from an
  encyclopedia of 1996 "Food and Wine" magazine recipes. I served the
  clams over spaghetti tossed with butter, parsley and grated parmesan.
  It is followed by a wine recommendation. Hope you like it!
  
  In a small bowl, cover the clams and cornmeal with water; add the
  salt. Soak for 45 minutes, drain and rinse.
  
  In a blender or a mini-processor, puree the garlic with 5 tablespoons
  of the parsley and the saffron.
  
  Heat the oil in a skillet; Add the onion and cook over moderate heat
  until translucent. Add the clams, wine, lemon juice, chile, bay
  leaves, paprika and black pepper. Cover the skillet and cook clams
  over high heat, stirring and removing clams as they open.
  
  Add the stock and the garlic mixture to the skillet and cook until the
  sauce is slightly thickened, about a minute. Discard the chile and bay
  leaves. Divide the clams into bowls or plates, spoon the sauce over,
  and garnish with the parsley.
  
  1993 Conde de Valdemar Blanco en Barrica
     1994    Albarino Lagar de Cerveza (tart, simple)
  




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Recipe ID 46787 (Apr 03, 2005)

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