Receta Clams And White Wine Sauce
Ingredientes
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Direcciones
- SERVES 4-5 AS AN APPETIZER; 2-3 AS A MAIN COURSE
- 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.
- 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-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.
- I like to serve this dish along with Macaroni Pie (see recipe) so which the sauce can mix with the pasta.