2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups cr่me fra๎che or whipping cream
3 tablespoons minced fresh dill
Combine clam juice and wine in heavy small non-aluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in cr่me fra๎che. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
If cr่me fra๎che is unavailable, heat 1 cup whipping cream to lukewarm (85ฐF). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
Makes about 1 cup
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