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Clams in Lemon White 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 tablespoons reduced-calorie margarine
  • 2 tablespoons all-purpose flour
  • 1 cup 1% low-fat milk
  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper

Nutrition Information

  • calories 265
  • caloriesfromfat 33 %
  • fat 9.7 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18.6 g
  • carbohydrate 28.3 g
  • fiber 0.0 g
  • cholesterol 37 mg
  • iron 0.0 mg
  • sodium 537 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, and set aside.

  3. Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, reserved 1 cup of clam liquid, lemon rind, lemon juice, and garlic. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in parsley, green onions, salt, and pepper. Pour sauce over clams. Serve immediately.

Light and Luscious