4 salmon steaks, 1" thick - (6 oz ea)
1 cup dry white vermouth
1/4 cup bottled or canned clam nectar
2 Tbs minced shallots
1 garlic clove, minced
1 cup whipping cream
1/4 cup parsley leaves
1 Tbs minced chives
= (or the green tops of green onion)
Salt, to taste
Freshly-ground black pepper, to taste


Preheat the oven to 350 degrees.
Arrange the salmon in a baking dish, without overlapping, and sprinkle with salt and pepper. Bake for 10 to 15 minutes, until the salmon is just opaque in the middle. Cover and keep warm.
While the salmon is baking, make the sauce. In a small, heavy saucepan, combine the vermouth, clam nectar, shallots and garlic. Bring to a boil and cook until the mixture is reduced to 3/4 cup. Add the whipping cream and boil until the mixture is reduced to 1 1/2 cups.
Place half the mixture in a blender or food processor. Add the parsley and purée. Stir into the remaining mixture. If you want a super smooth sauce you can press the sauce through a sieve, but it is not necessary. Return to the pot and boil until the mixture coats a spoon, 2 to 3 minutes. Season with salt and pepper.
Add pan juices from the salmon and the chives or green onion to the sauce. Place the salmon on heated plates or a platter, pour the sauce around the steaks and serve immediately.