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Print this Recipe    Clam 02

White Clam Sauce
Servings: 2-4

24 littleneck clams
1/2 c dry white wine
2 cloves garlic, minced
fresh Italian parsley, minced
2 tb creme fraiche
olive oil
1 tb flour

1 bay leaf
1/2 c water
fresh chervil, minced
dash Louisiana hot sauce
1/2 lb spaghetti or linguine
freshly ground black pepper

Soak clams in cold fresh water. Put a large pot of water on to boil
for the pasta. Put the bay leaf, the wine, and the water in a large
covered non-reactive skillet and bring to a boil. Simmer for 5 min.
Return to med-high heat and add clams. Cover. Cook until you start
to hear clams popping open - about 5 min. Begin checking on clams
every 30 seconds and remove clams to heated covered bowl as they
open, replacing covers each time. If any clams have not opened
after 10 minutes total cooking, discard them. When clams are done,
pour all accumulated broth into a pitcher and set aside. Put pasta
in boiling water to begin cooking and set timer so that pasta will
be slightly undercooked. Return skillet to moderate heat and add
olive oil, garlic, flour, and half the minced herbs. Cook 2 - 5
minutes, but do not let the garlic even begin to brown. Add about
a cup of the clam broth. Stir with a whisk. Broth should thicken
slightly into a thin sauce. Reduce or add more broth as necessary.
Whisk in the creme fraiche and the hot sauce and bring just back
to a simmer, then remove from heat. Toss with cooked pasta. Put
pasta on heated bowls and surround with clams. Sprinkle generously
with freshly-ground pepper and the other half of the herbs.

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