Seafood Recipes - Healthy Weight Loss Diet

sauce. Stir in: 1 tablespoon finely chopped dell and 1/2 teaspoon
sugar. Whisk the sauce over low heat until warm, then whisk in
gradually: 1/3 cup dry white wine. Be careful not to let the sauce
get too hot. Pour sauce over crayfish and serve with cooked white
rice.
Cream Of Clam & Leek Soup
36 littleneck clams; smaller th
2 tablespoon butter
3 cup leeks, cut crosswise into fi
3/4 cup finely chopped onion
1 cl garlic; finely minced
2 cup dry white wine
1 freshly ground pepper; to ta
1 salt; to taste
2 cup heavy cream
1 cup milk
1 small dried hot pepper; optional
2 tablespoon ricard or pernod liqueur
Recipe by: Craig Claiborne - The New New York Times Cook Book 1.
Rinse the clams in several changes of cold water. Drain well. Heat
the butter in a heavy casserole or kettle and add the leeks. Cook for
about 2 minutes, stiring often. Add the onion and garlic. Cook
briefly, stirring. Add the wine, a little salt (the clams will give
up their liquid, which is salty) and pepper. Cover and bring to the
boil. Let simmer for about 5 minutes.
2. Add the clams, 2 cups of cream, 1 cup of milk and hot pepper and
cover closely. Let cook for about 10 minutes or until the clams
open. Add the Ricard and stir. Serve piping hot with a soup spoon and
oyster fork.
Crispy Baked Fish & Herbs
4 each fillets white fish, 1 lb
1 each egg white
1 tablespoon water