Recipe Categories
Seafood
Wine Seafood

Cullen's Clams And White Wine Sauce

Yield: 4 Servings

Ingredients

      4 lb fresh clams
    1/4 c  olive oil
      3    cloves garlic; sliced thin
      2    green onions; chopped
    1/2 c  chopped celery tops
      3 tb chopped parsley
    1/2 c  dry white wine
   1/16 ts fresh ground black pepper or
           - to tas; te
      2 tb each butter and flour;
           -cooked to form a roux

Instructions



Be sure the clams are all tightly closed when you purchase them. Wash the
clams and soak them in fresh water for about 1 hour. Drain. Heat a 12-quart
kettle and add the olive oil. Saut, the garlic and green onions for just a
few moments. Put the drained clams in the pot along with the remaining
ingredients except the roux. Cover and cook at medium-high heat until the
shells are all opened wide. Discard those that do not open. Remove the
clams from the pot, leaving the nectar behind. Using a wire whip, stir the
roux into the nectar and continue to stir until the sauce thickens. Pour
the sauce over the clams and serve.