Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Mayonnaise

  2. 2 Garlic cloves - minced

  3. 1 tablespoon 15ml Buttermilk

  4. 1 Fresh chives - minced Salt - to taste Freshly-ground black pepper - to taste

  5. 3 tablespoons 45ml Olive oil

  6. 1 Onion - chopped

  7. 1 Leek, white and pale green parts - chopped

  8. 2/3 cup 157ml Dry white wine

  9. 1 1/2 lbs 681g / 24oz Fish bones from white fish

  10. 8 cups 1896ml Water

  11. 6 sections Fresh parsley

  12. 1 teaspoon 5ml Whole black peppercorns

  13. 1 Bay leaf

  14. 12 oz 340g Fideous pasta or vermicelli

  15. 20 oz 568g Clams in shells - scrubbed (large)

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback