Poached Eggs With Clam Sauce - {Huevos Con Almejas}

Recipe Ingredients

4 tablespoons	60ml	Butter
1		Onion - finely chopped
4		Garlic cloves - finely chopped
3/4 cup	177ml	Dry white wine
1 1/2		Littleneck clams - washed, open ones discarded
1 cup	237ml	Fish stock, canned clam juice,
		Or clam and tomato juice
2 teaspoons	10ml	Red pepper flakes
1 tablespoon	15ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Eggs
		Vinegar - for poaching
4		Grilled bread

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6319 broadcast 11-18 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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