04-06-2008, 05:51 PM
Unlike its' Italian counterpart, this originates from the Pacific Northwest.
Clams and White Wine Sauce
Ingredients:
4 pounds fresh clams (make sure all clams are CLOSED when purchasing!)
1/4 cup olive oil
3 cloves garlic, peeled and sliced very thin
2 green onions, chopped
1/2 cup chopped celery tops
3 tablespoons chopped flat leaf parsley
1/2 cup dry white wine
1/16 teaspoon freshly ground black pepper (or to taste)
2 tablespoons EACH butter and flour cooked together to form a roux (see hints and tips on roux)
Wash the clams and soak them in fresh water for about 1 hour. Drain. Heat a 12 quart pot 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 from the pot leaving the clam nectar behind. Using a wire whisk, stir the roux into this nectar and continue to whip until the sauce thickens.
Pour this sauce over the clams and serve.
serves 4 - 5 as an appetizer
serves 2 -3 as amain course
Serve with spaghetti or alone if you like.