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Baked Clams with Pine Nuts

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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

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French-style Sauce Remoulade

from The Seafood Cookbook , page 258

INGREDIENTS

1 cup Homemade Mayonnaise
2 teaspoons anchovy paste
2 tablespoons minced pickles, preferably cornichons
2 tablespoons chopped, fresh parsley leaves
1 tablespoon chopped, fresh tarragon leaves
1 tablespoon chopped, fresh chervil leaves
1 tablespoon chopped drained capers

PREPARATION

1. Combine all the ingredients in a mixing bowl and blend well with a wire whisk.

YIELD

1 ½ cups