Fideus with Clams & Garlic Mayonnaise
Yield
4 servingsPrep
90 minCook
30 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
mayonnaise
|
|
| 2 | each |
cloves
garlic, minced |
*
|
| 1 | tablespoon |
buttermilk
|
|
| 1 | bunch |
chives
fresh, minced |
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
leeks
(white and pale green parts only) |
*
|
| ⅔ | cup |
white wine
dry |
*
|
| 1 ½ | Pounds |
fish bones
from white fish |
* |
| 8 | cups |
water
|
|
| 6 | each |
parsley sprigs
fresh |
*
|
| 1 | teaspoon |
black peppercorns
whole |
|
| 1 | each |
bay leaves
|
*
|
| 12 | Ounces |
pasta
fideous or vemicelli |
*
|
| 20 | large |
clams
in shells, scrubbed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
mayonnaise
|
|
| 2 | each |
cloves
garlic, minced |
*
|
| 15 | ml |
buttermilk
|
|
| 1 | bunch |
chives
fresh, minced |
*
|
| 45 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
leeks
(white and pale green parts only) |
*
|
| 158 | ml |
white wine
dry |
*
|
| 1.5 | Pounds |
fish bones
from white fish |
* |
| 1.9 | l |
water
|
|
| 6 | each |
parsley sprigs
fresh |
*
|
| 5 | ml |
black peppercorns
whole |
|
| 1 | each |
bay leaves
|
*
|
| 12 | Ounces |
pasta
fideous or vemicelli |
*
|
| 2E+1 | large |
clams
in shells, scrubbed |
*
|
Directions
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 sauté 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 reduced 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.
Sauté 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.
