Clams in Lemon White Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 pounds littleneck clams |
3 tablespoons cornmeal |
1 cup chopped onion |
2 tablespoons chopped shallots |
1 1/2 cups chablis or other dry white wine |
2 tablespoons reduced-calorie margarine |
2 tablespoons all-purpose flour |
1 cup 1% low-fat milk |
2 teaspoons grated lemon rind |
1/4 cup fresh lemon juice |
2 cloves garlic, minced |
2 tablespoons minced fresh parsley |
2 tablespoons minced green onions |
1/4 teaspoon salt |
1/4 teaspoon ground white pepper |
Directions:
1. 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.
2. 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.
3. 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.
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