Clam Chowder Sauce Served at the 2013 Obama Inaugural Luncheon

• 20 littleneck clams, rinsed in cold water
• 14 cup shallot, minced
• 1 tablespoon garlic, minced
• 1 cup dry white wine
• 2 cups canned clam juice
• 2 cups heavy cream
• 12 tablespoon canola oil
• 1 cup finely diced carrot
• 1 cup finely diced celery
• 1 cup yukon gold potato, peeled and finely diced
• 1 cup leek, washed well and finely diced
• 12 cup onion, finely diced
• 14 teaspoon kosher salt
• 14 teaspoon cracked black pepper
• 14 cup fresh tarragon

1. Combine shallots, garlic, dry white wine and clam juice in a bowl.
2. Place a large heavy-bottomed pot on high heat for 3-4 minutes.
3. Carefully place the clams in the bottom of the pot.
4. Pour shallot-wine liquid over the clams quickly and cover with a lid.
5. The clams will begin to open after a few minutes.
6. Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool, reserving the shallot liquid.
7. Remove clams from shells and roughly chop them to be added to the sauce at the last minute.
8. Strain the shallot liquid and place in a clean saucepan on medium heat to reduce by half (roughly 1 quart).
9. In a separate sauce pot, saute the diced vegetables in the canal oil with salt and pepper for 3-4 minutes on medium heat.
10. Add the clam liquid and heavy cream to the vegetables and bring to a boil.
11. Reduce heat to simmer and allow sauce to reduce until it reaches your desired consistency and the vegetables are tender.
12. The sauce should coat the back of a wooden spoon.
13. Chop the fresh tarragon and add the tarragon and the chopped clams to the sauce and serve immediately.

littleneck clams, shallot, garlic, white wine, clam juice, heavy cream, canola oil, carrot, celery, gold potato, onion, kosher salt, cracked black pepper, tarragon

Taken from www.food.com/recipe/clam-chowder-sauce-served-at-the-2013-obama-inaugural-luncheon-493993 (may not work)