Clams In Lemon Butter Saue Recipe
Ingredients
| 4 pounds littleneck clams | ||
| Cornmeal | 3 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Shallots | 2 Tablespoon, chopped | |
| 1 1/2 cups Chablis or other dry white wine | ||
| 2 teaspoons grated lemon rind | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Butter | 1/2 Cup (16 tbs), cut into pieces | |
| Minced parsley | 2 Tablespoon | |
| Green onions | 2 Tablespoon, minced | |
| Salt | 1/4 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
Directions
Scrub clams thoroughly, discarding any that are cracked or open.
Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal.
Let stand 30 minutes.
Drain and rinse clams; set aside.
Discard cornmeal.
Combine clams, chopped onion, shallots, and wine in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open.
Remove clams to a serving bowl as they open; keep warm.
Discard any unopened clams.
Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup.
Pour liquid through a sieve.
Pour strained liquid into a medium saucepan.
Bring liquid to a boil; reduce heat to simmer.
Stir in lemon rind, lemon juice, and garlic.
Remove from heat; add butter and remaining ingredients.
Stir with a whisk until butter melts.
Pour sauce over clams.
Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal.
Let stand 30 minutes.
Drain and rinse clams; set aside.
Discard cornmeal.
Combine clams, chopped onion, shallots, and wine in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open.
Remove clams to a serving bowl as they open; keep warm.
Discard any unopened clams.
Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup.
Pour liquid through a sieve.
Pour strained liquid into a medium saucepan.
Bring liquid to a boil; reduce heat to simmer.
Stir in lemon rind, lemon juice, and garlic.
Remove from heat; add butter and remaining ingredients.
Stir with a whisk until butter melts.
Pour sauce over clams.
Chef
