Recipe - Huevos Con Almejas

4 tablespoon Butter
1 Onion; finely chopped
4 Garlic cloves; finely
chopped
Three fourths cup Dry white wine
5 One half Dozen littleneck clams;
washed, open ones Discarded
1 cup Fish Stock Or canned clam
juice or clam and tomato
juice
2 teaspoon Red pepper flakes
1 tablespoon Flour
Salt
Pepper; freshly ground
4 Extra large eggs
Vinegar for poaching
4 Chunks grilled bread

In a large pot with a lid, heat 2 tablespoons of the butter. Add the onion
and cook over medium heat until it sweats. Add the garlic, and cook an
additional minute. Add the wine and clams, turn up the heat and cook
covered until clams open. Remove the clams. Add stock and pepper flakes and
bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour.
Add the parsley and season with salt and pepper. To poach the eggs: Fill a
large skillet full of water and a few drops of vinegar and bring to a boil.
Break the eggs into individual cups and add one at a time to the water.
Using a slotted spoon, wrap the whites around the yolks. Cook until done,
about 4 minutes. Spoon some sauce into four shallow bowls, then rim each
with the clams. Place a poached egg in the center of each. Serve with
chunks of grilled bread. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/18/96
show
Recipe By : TOO HOT TAMALES SHOW #TH6319

Posted to MCRecipe Digest V1 #318

Date: Tue, 26 Nov 1996 17:24:44 0600

From: Pat Asher asher@mcs.com

NOTES : (POACHED EGGS WITH CLAM SAUCE)