From the Kitchen of: Pepper
Source: Bon Appétit - February 1996
2/3
cup
bottled clam juice
1/2
cup
dry white wine
1 1/4
cups
crème fraîche or whipping cream
3
tablespoons
minced fresh dill
Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in crème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir indill. Season with salt and pepper.
If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F).
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.