Fideus With Clams And Garlic Mayonnaise

Recipe Ingredients

2/3 cup	157ml	Mayonnaise
2		Garlic cloves - minced
1 tablespoon	15ml	Buttermilk
1		Fresh chives - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
1		Onion - chopped
1		Leek, white and pale green parts - chopped
2/3 cup	157ml	Dry white wine
1 1/2 lbs	681g / 24oz	Fish bones from white fish
8 cups	1896ml	Water
6 sections		Fresh parsley
1 teaspoon	5ml	Whole black peppercorns
1		Bay leaf
12 oz	340g	Fideous pasta or vermicelli
20 oz	568g	Clams in shells - scrubbed (large)

Recipe Instructions

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.

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

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