Foie Gras?Steamed Clams

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1 cup pure olive oil

1 red onion, cut into wedges

24 littleneck or Mahogany clams, scrubbed

2 tablespoons late-harvest white wine vinegar, such as Katz's Late-Harvest Sauvignon Blanc Agrodolce

4 tablespoons foie gras mousse, such as D'Artagnan's

4 tablespoons unsalted butter, softened

Grilled bread, for serving

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