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Vermouth Shellfish Cream Sauce
Makes 4 Servings
*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
1Heat oil and 1 tablespoon butter in a saute pan over medium heat. Add shallots, garlic and leeks to pan and saute until soft.
2Add 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.
3Remove 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.
Chef Chris Ferrell, White Horse Tavern, Newport, RI