Dill Sauce

Directions

1. 1
   Combine clam juice and wine in heavy small nonaluminum saucepan.
2. 2
   Boil until reduced to 1/3 cup, about 9 minutes.
3. 3
   Reduce heat to medium.
4. 4
   Whisk in creme fraiche.
5. 5
   Boil until reduced to 1 cup, about 5 minutes.
6. 6
   Remove from heat.
7. 7
   Stir in dill.
8. 8
   Season with salt and pepper.
9. 9
   If creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85F).
10. 10
    Remove from heat and mix in 2 tablespoons buttermilk.
11. 11
    Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room).
12. 12
    Refrigerate until ready to use.