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Clams in Lemon Butter Sauce

Yield 2 servings.

Ingredients

  • 4 pounds littleneck clams
  • 3 tablespoons cornmeal
  • 1 cup chopped onion
  • 2 tablespoons chopped shallots
  • 1 1/2 cups Chablis or other dry white wine
  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 cup butter, cut into pieces
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper

Nutrition Information

  • calories 531
  • caloriesfromfat 80 %
  • fat 47.1 g
  • satfat 28.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14.3 g
  • carbohydrate 16.6 g
  • fiber 0.0 g
  • cholesterol 156 mg
  • iron 0.0 mg
  • sodium 834 mg
  • calcium 0.0 mg

How to Make It

  1. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.

  2. Combine clams, chopped onion, shallots, and wine in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open. Remove clams to a serving bowl as they open; keep warm. Discard any unopened clams. Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup. Pour liquid through a sieve. Pour strained liquid into a medium saucepan.

  3. Bring liquid to a boil; reduce heat to simmer. Stir in lemon rind, lemon juice, and garlic. Remove from heat; add butter and remaining ingredients. Stir with a whisk until butter melts. Pour sauce over clams. Serve immediately.

Light and Luscious