* Exported from MasterCook * Fideus With Clams And Garlic Mayonnaise Recipe By : Too Hot Tamales Show, Oct 24, 1996 Serving Size : 1 Preparation Time :0:00 Categories : Clams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 c Mayonnaise 2 cl Garlic -- minced 1 tb Buttermilk 1 bn Fresh chives -- minced 3 tb Olive oil 1 Onion -- chopped 1 Leek -- white & pale green parts 2/3 c Dry white wine 1 1/2 lb Fish bones -- from white fish 8 c Water 6 Fresh parsley sprigs 1 ts Whole black peppercorns 1 Bay leaf 12 oz Fideous pasta or vermicelli 20 lg Clams in shells -- scrubbed Whisk mayonnaise, garlic, and buttermilk in small bowl until smooth. Stir in chives. Season to taste with salt and pepper. Cover and refrigerate 1 hour to allow flavors to blend. Heat 1 tb oil in heavy large Dutch oven over medium heat. Add onion and leek and sauté until tender but not brown, about 10 minutes. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add fish bones, water, parsley, peppercorns, and bay leaf. Simmer until liquid is reduced to 6 cups, about 1 hour. Strain; discard solids. Heat remaining 2 tb oil in heavy large Dutch oven over medium high heat. Break pasta into 2" lengths and add to Dutch oven. Saute until pasta is golden brown, about 5 minutes. Add stock. Cook until pasta is almost tender, but mixture is still soupy, about 3 minutes. Add clams, pushing into broth. Cover and cook until clams open, about 8 minutes. Discard any clams that do not open. Season to taste with salt and pepper. Ladle into bowls. Spoon dollop of garlic mayonnaise over and serve. Yield: 4 Servings - - - - - - - - - - - - - - - - - -