Clams In Lemon White Sauce

• 4 pounds littleneck clams
• 3 tablespoons cornmeal
• 1 cup chopped onion
• 2 tablespoons chopped shallots
• 1 1/2 cups Chablis or other dry white wine
• 2 tablespoons reduced-calorie margarine
• 2 tablespoons all-purpose flour
• 1 cup 1% low-fat milk
• 2 teaspoons grated lemon rind
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced green onions
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper

1. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.
2. 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. 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. Pour liquid through a sieve, and set aside.
3. Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, reserved 1 cup of clam liquid, lemon rind, lemon juice, and garlic. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in parsley, green onions, salt, and pepper. Pour sauce over clams. Serve immediately.

littleneck clams, cornmeal, onion, shallots, chablis, margarine, flour, milk, lemon rind, lemon juice, garlic, parsley, green onions, salt, ground white pepper

Taken from www.myrecipes.com/recipe/clams-lemon-white-sauce (may not work)