Clams in Lemon Butter Sauce

Ingredients

• 0.5 cup butter cut into pieces
• 1.5 cups chablis wine dry white
• 3 tablespoons cornmeal 
• 2 tablespoons parsley fresh minced
• 2 cloves garlic minced
• 2 tablespoons green onions minced
• 0.3 teaspoon ground pepper white
• 0.3 cup juice of lemon fresh
• 2 teaspoons lemon rind grated
• 4 pounds littleneck clams 
• 1 cup onion chopped
• 0.3 teaspoon salt 
• 2 tablespoons shallots chopped

Equipment

• bowl
• sauce pan
• whisk
• sieve
• dutch oven

Directions

1. Scrub clams thoroughly, discarding any that are cracked or open.
2. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal.
3. Let stand 30 minutes.
4. Drain and rinse clams; set aside. Discard cornmeal.
5. Combine clams, chopped onion, shallots, and wine in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open.
6. Remove clams to a serving bowl as they open; keep warm. Discard any unopened clams. Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup.
7. Pour liquid through a sieve.
8. Pour strained liquid into a medium saucepan.
9. Bring liquid to a boil; reduce heat to simmer. Stir in lemon rind, lemon juice, and garlic.
10. Remove from heat; add butter and remaining ingredients. Stir with a whisk until butter melts.
11. Pour sauce over clams.
12. Serve immediately.