Heat butter in stainless sauce pan. Add shallots; saute until soft. Add capers and sherry; heat to simmering. Add lemon juice, clam juice and heavy cream; reduce by half. Reduce heat to low; shave in butter until sauce is rich and shiny. Add dill; season with salt and pepper. Posted to MM-Recipes Digest V4 #8 by email@example.com on Feb 21, 1999
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|Serving Size: 1 Batch (608g)|
|Recipe Makes: 1|
|Calories from Fat: 1848 (94%)|
|Amt Per Serving||% DV|
|Total Fat 205.3g||274 %|
|Saturated Fat 128.8g||644 %|
|Monounsaturated Fat 55.1g|
|Polyunsanturated Fat 8g|
|Cholesterol 610.9mg||188 %|
|Sodium 3011.8mg||104 %|
|Potassium 518.4mg||14 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 19.3g|
|Protein 9.4g||13 %|
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Calories per serving: 1976
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