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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Light and Luscious

Nutrition Facts

265 calories; calories from fat 33%; fat 9.7g; saturated fat 1.9g; mono fat 0g; poly fat 0g; protein 18.6g; carbohydrates 28.3g; fiber 0g; cholesterol 37mg; iron 0mg; sodium 537mg; calcium 0mg.
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