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 tablespoon oil in heavy large Dutch oven over medium heat. Add onion and leek and sautJ 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 tablespoons oil in heavy large Dutch oven over medium high heat. Break pasta into 2 inch 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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/24/96 show Recipe By : TOO HOT TAMALES SHOW Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 06:49:33 -0600 From: Pat Asher
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|Serving Size: 1 Serving (2487g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1069 (73%)|
|Amt Per Serving||% DV|
|Total Fat 118.7g||158 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 59.4g|
|Cholesterol 84.7mg||26 %|
|Sodium 2358.1mg||81 %|
|Potassium 397.9mg||10 %|
|Total Carbohydrate 96.8g||28 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 92.7g|
|Protein 6.1g||9 %|
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Calories per serving: 1465
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