Baby Clams Steamed in Green Onion Broth Yield: 8 appetizer portions

Wine suggestion A great new white wine on the scene is Albariño from Galicia in northwestern Spain. This wine has a soft, fruity aroma with very vibrant flavors. Crisp with ripe fruit flavors, its citrus-like acidity is great with the lemon oil.

 

• 6 Tablespoons olive oil
• 2 Tablespoons garlic, chopped
• 1 Spanish onion, peeled and sliced thinly
• 4 cups clam juice
• 2 cups white wine
• 6 Tablespoons fresh lemon juice
• 2 cups parsley leaves
• 2 Tablespoons honey
• 80 baby clams
• Salt and pepper

Heat oil in saucepan until almost smoking. Add garlic and sauté until golden brown. Add the onion and cook until soft. Add the clam juice, wine, and lemon juice and bring to a boil. Reduce the heat and simmer 15 minutes. Remove from the heat and let cool to room temperature.

In a blender, combine the onion broth with the parsley, honey and salt and pepper to taste and process until puréed. Combine the clams and onion broth in a large saucepan over high heat and bring to a boil. Reduce the heat to medium, cover the pan, and steam the clams until opened, about 3 minutes after the broth begins to boil. Spoon the clams into a large bowl with the onion broth and toasted croutons.

Croutons

Yield: 2 croutons per portion

• 16 slices French bread, sliced 1/2-inch-thick on bias
• 1/2 cup garlic oil
• 2 Tablespoons ancho chile powder
• Salt

Preheat oven to 350°F. Brush both sides of the bread with the garlic oil. Sprinkle 1 side with the ancho powder and season with salt. Place on a baking sheet and bake for 8-10 minutes or until lightly golden brown.