
Vermouth Shellfish Cream Sauce
Makes 4 ServingsIngredients
* | 1 tbls. olive oil |
* | 1 tbls. + 2 tsp. butter |
* | 2 tbls. shallots, chopped |
* | 1 tsp. garlic, chopped |
* | 1/2 cup leeks, well cleaned and sliced |
* | 8 littleneck clams, scrubbed |
* | 8 mussels, scrubbed |
* | 1/2 cup dry vermouth |
* | 1/2 cup clam juice |
* | 1 1/2 cups heavy cream |
* | 2 tbls. fresh parsley, chopped |
* | Salt and pepper to taste |
Instructions
1 | Heat oil and 1 tablespoon butter in a saute pan over medium heat. Add shallots, garlic and leeks to pan and saute until soft. |
2 | Add clams and mussels. Deglaze pan with vermouth. Add clam juice and cover pan. Simmer on low-to-medium heat until shellfish pop open, about 5-6 minutes. |
3 | Remove cover and discard any clams or mussels that do not open. Add cream and reduce until sauce thickens. Finish with remaining 2 teaspoons butter, parsley, salt and pepper. |
Source
Chef Chris Ferrell, White Horse Tavern, Newport, RI