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Receta Clams And White Wine Sauce
by Global Cookbook

Clams And White Wine Sauce
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Ingredientes

  • 4 lb Fresh clams
  • 1/4 c. Extra virgin olive oil
  • 3 x Cloves garlic, sliced thin
  • 2 x Green onions, minced
  • 1/2 c. Minced celery tops
  • 3 Tbsp. Minced parsley
  • 1/2 c. Dry white wine
  • 63/1000 tsp Fresh grnd black pepper or possibly to taste
  • 2 Tbsp. Each butter and flour, cooked to create a roux

Direcciones

  1. SERVES 4-5 AS AN APPETIZER; 2-3 AS A MAIN COURSE
  2. 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 which task to the professionals these days. Which reminds me. I have never taken my boys clamming. Which is a must, and I'll have to bring their grandmother along to show them how it is done.
  3. This dish is simple and rich. The resulting sauce is better than the clams themselves.
  4. 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-qt kettle and add in the extra virgin olive oil. Saute/fry the garlic and green onions for just a few moments. Put the liquid removed clams in the pot along with the remaining ingredients except the roux. Cover and cook at medium-high heat till the shells are all opened wide. Throw away those which don't 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 till the sauce thickens. Pour the sauce over the clams and serve.
  5. I like to serve this dish along with Macaroni Pie (see recipe) so which the sauce can mix with the pasta.