Recipe - Clams With Garlic Sauce

3 Dozen littlenecks calms;
scrubbed
One half cup Cornmeal
1 tablespoon Coarse salt
4 Garlic cloves
One fourth cup Plus two TB minced fresh
parsley
Few saffron threads
One fourth cup Olive oil
1 small Onion
One half cup Dry white wine
1 tablespoon Fresh lemon juice
1 small Dried red chile
2 Bay leaves
One fourth teaspoon Hot paprika
Pepper
One half cup Fish stock or One fourth cup
bottled calm juice diluted
with One fourth cup of water

I tried this recipe last night, and it turned out great! It's from an
encyclopedia of 1996 "Food and Wine" magazine recipes. I served the clams
over spaghetti tossed with butter, parsley and grated parmesan. It is
followed by a wine recommendation. Hope you like it!

In a small bowl, cover the clams and cornmeal with water; add the salt.
Soak for 45 minutes, drain and rinse.

In a blender or a miniprocessor, puree the garlic with 5 tablespoons of
the parsley and the saffron.

Heat the oil in a skillet; Add the onion and cook over moderate heat until
translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika
and black pepper. Cover the skillet and cook clams over high heat, stirring
and removing clams as they open.

Add the stock and the garlic mixture to the skillet and cook until the
sauce is slightly thickened, about a minute. Discard the chile and bay
leaves. Divide the clams into bowls or plates, spoon the sauce over, and
garnish with the parsley.

1993 Conde de Valdemar Blanco en Barrica
1994 Albarino Lagar de Cerveza (tart, simple)

Posted to FOODWINE Digest by Erin&Steve saoeer@EARTHLINK.NET on Jan 11,
1998