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Categories:Viewed: 40 - Published at: 9 years ago
Ingredients
- 4 tablespoons butter
- 1 onion, finely chopped 4 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 1/2 dozen littleneck clams, washed, open ones discarded
- 1 cup fish stock, canned clam juice or clam and tomato juice
- 2 teaspoons red pepper flakes
- 1 tablespoon flour
- Salt and freshly ground pepper
- 4 extra large eggs
- Vinegar for poaching
- 4 chunks grilled bread
Method
- 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.
