Clams with Garlic Sauce
Source of Recipe
cooking.com
List of Ingredients
For Clams:
Three dozen littleneck clams, scrubbed
1/2 cup cornmeal
1 tablespoon kosher salt
1/4 cup olive oil
1 small onion, minced
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 small dried red chile
2 bay leaves
1/4 teaspoon hot paprika
Freshly ground black pepper
For Sauce:
4 garlic cloves, minced
1/4 cup plus 2 tablespoons minced fresh parsley
A few saffron threads
1/2 cup fish stock or 1/4 cup bottled clam juice diluted with 1/4 cup of water
Recipe
FOR CLAMS: In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open.
FOR SAUCE: In a blender or mini-processor, puree the garlic with 5 tablespoons of the parsley and the saffron. Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute.
TO SERVE: Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remaining 1 tablespoon parsley
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