Clams in Lemon White Sauce

Name: Clams in Lemon White Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 355 milliliters Chablis or other dry white wine; 3 Tbsps cornmeal; 2 Tbsps all-purpose flour; 2 Tbsps minced fresh parsley; 2 cloves garlic, minced; 2 Tbsps minced green onions; 0 teaspoons ground white pepper; 59 milliliters fresh lemon juice; 2 teaspoons grated lemon rind; 2 kilograms littleneck clams; 237 milliliters 1% low-fat milk; 2 Tbsps reduced-calorie margarine; 237 milliliters chopped onion; 0 teaspoons salt; 2 Tbsps chopped shallots

Need a pescatarian main course? Clams in Lemon White Sauce could be an amazing recipe to try. One portion of this dish contains approximately 28g of protein, 16g of fat, and a total of 566 calories. This recipe serves 2. Head to the store and pick up lemon juice, ground pepper, shallots, and a few other things to make it today. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert.

Instructions

Scrub clams thoroughly, discarding any that are cracked or open.

Ingredients you will need

Clams

Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal.

Ingredients you will need

Cornmeal

Clams

Water

Equipment you will use

Bowl

Let stand 30 minutes.

Drain and rinse clams; set aside. Discard cornmeal.

Ingredients you will need

Cornmeal

Clams

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.

Ingredients you will need

Shallot

Clams

Onion

Wine

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Clams

Equipment you will use

Bowl

Pour liquid through a sieve, and set aside.

Equipment you will use

Sieve

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.

Ingredients you will need

Lemon Juice

Lemon Peel

Margarine

Garlic

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Remove from heat; stir in parsley, green onions, salt, and pepper.

Ingredients you will need

Green Onions

Parsley

Pepper

Salt

Pour sauce over clams.

Ingredients you will need

Clams

Sauce

Serve immediately.

Equipment

Ingredients

Servings:

355milliliters

Chablis or other dry white wine 3Tbsps

cornmeal 2Tbsps

all-purpose flour 2Tbsps

minced fresh parsley 2cloves

garlic, minced 2Tbsps

minced green onions 0teaspoons

ground white pepper 59milliliters

fresh lemon juice 2teaspoons

grated lemon rind 2kilograms

littleneck clams 237milliliters

1% low-fat milk 2Tbsps

reduced-calorie margarine 237milliliters

chopped onion 0teaspoons

salt 2Tbsps

chopped shallots

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.