Cherrystone Clams With Garlic and Parsley

"From Fish and Shellfish by James Peterson which I found in the paper. Steam the clams open and then make a sauce from the steaming liquid and then bake. Sounds fantastic but I haven't tried it yet."
 
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Ready In:
20mins
Ingredients:
7
Yields:
3 dozen
Serves:
6
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
  • Scoop the clams out of the pot and remove and discard the top shells.
  • Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
  • Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
  • Boil the liquid until it is reduced by half and add the cream.
  • Continue boiling until it thickens slightly, being careful not to let the cream boil over.
  • Season with salt and pepper.
  • Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
  • Spoon enough sauce into each clam to fill the shell.
  • Bake 5 minutes until sauce bubbles.

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