This delectable Clam Sauce, flavoured with garlic, tomatoes and bacon, may be served zoith spaghetti, noodles or grilled fish. Prepare and steam the clams according to the basic information given under CLAM, reserving 5 fluid ounces of cooking liquid.
4 streaky bacon slices, diced
1 small onion, finely minced garlic clove, crushed
1 tablespoons tomato puree, mixed with
1 teaspoon cornflour
10 clams, steamed, removed from their shells and minced
1 teaspoon finely chopped fresh chives
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
5 fl. oz. clam cooking liquid
3 fl, oz. single cream
In a medium-sized saucepan, fry the bacon over moderately high heat, stirring constantly and scraping the bottom of the pan to prevent it from sticking. When the bacon has rendered its fat, reduce the heat to moderate. With a slotted spoon, remove the bacon from the pan and set aside.
Add the onion and garlic to the pan and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Remove the pan from the heat. Stir in the tomato puree mixture, the minced clams, chives, salt, pepper, cayenne, clam liquid and the reserved bacon.
Return the pan to the heat. Cook the sauce, stirring frequently, for 3 to 4 minutes, or until it is hot and has thickened.
Stir in the cream, reduce the heat to low, and cook for a further 2 minutes, or until the sauce is hot but not boiling.
Remove the pan from the heat. Pour the sauce into a warmed sauceboat and serve immediately.
Long Island Halibut Steaks with Cucumber Sauce
Halibut steaks served with a delicately flavoured cucumber and sour cream sauce makes an excellent light lunch or dinner.
Serve with buttered new potatoes and a light white wine such as Muscadet.
10 fl. oz. dry white wine
2 tablespoons lemon juice
1 tablespoon finely chopped fresh dill, or
1 teaspoon dried dill
1 small onion
4 black peppercorns, coarsely crushed
1 teaspoon salt
4 medium-sized thick halibut steaks
2 oz. seasoned flour, made with
2 oz. flour,
1 teaspoon paprika,
½ teaspoon salt and s teaspoon black pepper
1 small cucumber, peeled, seeded and finely chopped
5 fl. oz. sour cream
1 oz. butter
1 tablespoon vegetable oil
In a large, shallow dish, combine the wine, lemon juice, dill, onion, peppercorns and salt. Add the fish steaks and set aside in a cool place to marinate for 2 hours, basting and turning the fish over occasionally.
Place the seasoned flour on a plate. Remove the fish from the marinade, reserving the marinade. Dip the fish in the seasoned flour to coat them thoroughly on both sides, shaking off any excess flour. Set aside.
To prepare the sauce, remove the onion from the marinade and discard. Place the marinade in a small saucepan and add the cucumber. Set the pan over moderately high heat and boil the marinade, stirring occasionally, until it has reduced to about 5 fluid ounces .
Remove the pan from the heat. Pour the marinade through a fine wire strainer into a small mixing bowl. With the back of a wooden spoon, rub the cucumber through the strainer until only a dry pulp is left. Discard the contents of the strainer.
Stir the sour cream into the sauce and return the sauce to the pan. Set the pan over low heat and cook the sauce, stirring, for 3 to 4 minutes or until it is hot and smooth.
Remove the pan from the heat. Set aside and keep hot.
In a large frying-pan, heat the butter and oil over moderate heat. When the foam subsides, add two of the fish steaks and fry them for 8 minutes. With a fish slice or spatula, turn the fish over and fry for a further 8 minutes, or until the fish flakes easily when tested with a fork.
With the fish slice or spatula, remove the fish steaks from the pan, drain them well on kitchen paper towels and transfer them to a warmed serving dish. Keep warm while you cook the remaining steaks in the same way, adding more oil or butter to the pan if necessary.
Pour the hot sauce over the fish and serve immediately.