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Fideus With Clams And Garlic Mayonnaise

Recipe By :Susan Feniger and Mary Sue Milliken
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Pasta Soups/Stews
Clams/Mussels Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2/3 cup Mayonnaise
2 Garlic cloves --minced
1 tablespoon Buttermilk
1 bunch Fresh chives --minced
Salt --to taste
Freshly-ground black pepper --to taste
3 tablespoon Olive oil
1 Onion --chopped
1 Leek --white and pale green parts chopped
2/3 cup Dry white wine
1 1/2 pounds Fish bones from white fish
8 cups Water
6 sprigs Fresh parsley
1 teaspoon Whole black peppercorns
1 Bay leaf
12 ounces Fideous pasta or vermicelli
20 large Clams in shells --scrubbed

Whisk mayonnaise, garlic and buttermilk in small bowl until smooth.
Stir in chives. Season to taste with salt and pepper. Cover and
refrigerate 1 hour to allow flavors to blend. Heat 1 tablespoon oil in
heavy large Dutch oven over medium heat. Add onion and leek and saute
until tender but not brown, about 10 minutes. Add wine and boil until
almost all liquid evaporates, about 2 minutes. Add fish bones, water,
parsley, peppercorns and bay leaf. Simmer until liquid is reduce to 6
cups, about 1 hour. Strain; discard solids. Heat remaining 2
tablespoons oil in heavy large Dutch oven over medium-high heat. Break
pasta into 2-inch lengths and add to Dutch oven. saute until pasta is
golden brown, about 5 minutes. Add stock. Cook until pasta is almost
tender, but mixture is still soupy, about 3 minutes. Add clams, pushing
into broth. Cover and cook until clams open, about 8 minutes. Discard
any clams that do not open. Season to taste with salt and pepper.
Ladle into bowls. Spoon dollop of garlic mayonnaise over and serve.
This recipe yields 4 servings.

Recipe Source:TOO HOT TAMALES with Susan Feniger and Mary Sue
MillikenFrom the TV FOOD NETWORK - (Show # TH-6302 broadcast 10-24
1996)Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


10-31-1996

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