Recipe - Fideus With Clams And Garlic Mayonnaise

2/3 cup Mayonnaise
2 Garlic cloves; minced
1 tablespoon Buttermilk
1 bn Fresh chives; minced
3 tablespoon Olive oil
1 Onion; chopped
1 Leek (White & Pale Green
Parts Only)
2/3 cup Dry white wine
1 One half pound Fish bones; from white fish
8 cup Water
6 Sprigs fresh parsley
1 teaspoon Whole black peppercorns
1 Bay leaf
12 ounce Fideous pasta or vermicelli
20 lg Clams in shells; scrubbed

Whisk mayonnaise, garlic and buttermilk in small bowl until smooth. Stir in
chives. Season to taste with salt and pepper. Cover and refrigerate 1 hour
to allow flavors to blend. Heat 1 tablespoon oil in heavy large Dutch oven
over medium heat. Add onion and leek and sautJ until tender but not brown,
about 10 minutes. Add wine and boil until almost all liquid evaporates,
about 2 minutes. Add fish bones, water, parsley, peppercorns and bay leaf.
Simmer until liquid is reduced to 6 cups, about 1 hour. Strain; discard
solids. Heat remaining 2 tablespoons oil in heavy large Dutch oven over
medium high heat. Break pasta into 2 inch lengths and add to Dutch oven.
saute until pasta is golden brown, about 5 minutes. Add stock. Cook until
pasta is almost tender, but mixture is still soupy, about 3 minutes. Add
clams, pushing into broth. Cover and cook until clams open, about 8
minutes. Discard any clams that do not open. Season to taste with salt and
pepper. Ladle into bowls. Spoon dollop of garlic mayonnaise over and serve.
Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 10/24/96 show
Recipe By : TOO HOT TAMALES SHOW

Posted to MCRecipe Digest V1 #277

Date: Mon, 04 Nov 1996 06:49:33 0600

From: Pat Asher asher@mcs.com