Wellfleet And Manila Clam Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Finely-sliced garlic
1/4 cup	10g / 0.4oz	Finely-julienned basil leaves
1/2 lb	227g / 8oz	Applewood-smoked bacon - diced, cooked crisp
18		Littleneck clams from Wellfleet, MA
18		Manila clams
1/2		Rose wine
1		Canned clam broth
8 oz	227g	Butter - (2 sticks)
1/2 cup	73g / 2.6oz	Finely-diced fennel
1 oz	28g	Preserved Meyer lemon peel - julienned
		Salt - to taste
		Freshly-ground black pepper - to taste
		Meyer lemon juice - to adjust acidity

Recipe Instructions

Heat a large saucepan until moderately-hot. Add olive oil. Saute fennel, bacon and garlic. Add the clams and deglaze with the rose wine. Pull the clams out as they open.

Reduce the wine by 3/4. Add the clam broth and bring to a boil. Add the butter to the boiling liquid, continue to boil until the butter is incorporated.

Just before serving, add the clams back to the sauce, along with the Meyer lemon peel, basil leaves, lemon juice, salt, and pepper.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9715) - from the TV FOOD - NETWORK

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