Clams In Lemon Butter Saue
|Littleneck clams||4 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped shallots||2 Tablespoon|
|Chablis/Other dry white wine||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||2 Teaspoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Butter||1⁄2 Cup (8 tbs), cut into pieces|
|Minced fresh parsley||2 Tablespoon|
|Minced green onions||2 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
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.
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.
Pour strained liquid into a medium saucepan.
Bring liquid to a boil; reduce heat to simmer.
Stir in lemon rind, lemon juice, and garlic.
Remove from heat; add butter and remaining ingredients.
Stir with a whisk until butter melts.
Pour sauce over clams.