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Vermouth Shellfish Cream Sauce
Ingredients
| * | 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