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Clams the Sailor's Way Recipe

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This recipe for Clams the Sailor's Way, by , is from Skip & Lynn's Little Black Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 22, 2010

Category:
Category:

Ingredients:  
Ingredients:  
Pinch of Saffron Threads
3/4 cup fish stock or bottled clam juice
3 garlic cloves, minced
1 small onion, finely chopped
1 1/2 tbls all-purpose flour
1/2 cup dry white wine
3 dozen littleneck clams
Salt and freshly ground pepper
Crusty bread, for serving

Directions:
Directions:
1. In a glass measuring cup, crumble the saffron threads into the fish stock and let stand for 10 minutes.

2. In a large pot, heat the olive oil. Add the minced garlic and diced onion and cook over moderately high heat, stirring, until the vegetables are softened, about 4 minutes. Stir in the flour until incorporated. Add the saffron-infused fish stock and wine and bring to a simmer, stirring, until thickened. Add the clams, cover and cook, shaking the pot, until the clams open, about 6 minutes. Discard any clams that do not open. Spoon the clams into bowls. Season the sauce with salt and pepper, pour it over the clams and serve them with crusty bread.

Personal Notes:
Personal Notes:
Makes 4 appetizer servings or 2 entrees. They're pretty rich, but really good.

 

 

 

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