Huevos Con Almejas

Title:
Huevos Con Almejas

Yield:
4 Servings

Categories:
Hot,
Tamales




Ingredients:





     4 tb Butter


     1    Onion; finely chopped


     4    Garlic cloves; finely


          -chopped


   3/4 c  Dry white wine


 5 1/2    Dozen littleneck clams;


          -washed, open ones Discarded


     1 c  Fish Stock Or canned clam


          -juice or clam and tomato


          -juice


     2 ts Red pepper flakes


     1 tb Flour


          Salt


          Pepper; freshly ground


     4    Extra large eggs


          Vinegar for poaching


     4    Chunks grilled bread






 In a large pot with a lid, heat 2 tablespoons of the butter. Add the onion


 and cook over medium heat until it sweats. Add the garlic, and cook an


 additional minute. Add the wine and clams, turn up the heat and cook


 covered until clams open. Remove the clams. Add stock and pepper flakes and


 bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour.


 Add the parsley and season with salt and pepper. To poach the eggs: Fill a


 large skillet full of water and a few drops of vinegar and bring to a boil.


 Break the eggs into individual cups and add one at a time to the water.


 Using a slotted spoon, wrap the whites around the yolks. Cook until done,


 about 4 minutes. Spoon some sauce into four shallow bowls, then rim each


 with the clams. Place a poached egg in the center of each. Serve with


 chunks of grilled bread. Yield: 4 servings


       Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/18/96


 show


 Recipe By     : TOO HOT TAMALES SHOW #TH6319


 


 Posted to MC-Recipe Digest V1 #318


 


 Date: Tue, 26 Nov 1996 17:24:44 -0600


 


 From: Pat Asher 


 


 NOTES : (POACHED EGGS WITH CLAM SAUCE)