ADVERTISEMENT

Clam Vinaigrette

Food Network Canada
ADVERTISEMENT

Ingredients

Clams

3
lb(s) small little neck clams
¾
cup white wine
1
lemon, zested and juiced
2
shallots, finely sliced
Small bunch of fresh thyme, rinsed
2
Tbsp olive oil

Vinaigrette

2
shallots, finely diced
100
mL Champagne vinegar
2
Tbsp Dijon mustard
250
mL extra virgin olive oi
3
Tbsp mixed chopped herbs such as chervil, chives, tarragon and parsley
1
tomato, flesh only finely diced
ADVERTISEMENT

Directions

Step 1

Wash the clams well in cold water, and drain.

Step 2

Heat the olive oil, add the shallots and thyme, and cook until fragrant.

Step 3

Add the clams, lemon and wine, cover and cook until the clams have opened.

Step 4

Tip into a colander placed over a bowl.

Step 5

Strain the liquid through a fat filter; this will remove any sand that is present. Boil to reduce by 75%.

Step 6

Pick out the clam meat from the shells and finely shred.

Step 7

Macerate the shallots in the vinegar for 10 minutes.

Step 8

Add the mustard and whisk in the oil followed by the cooled clam juice and shredded clams.

Step 9

Finish just prior to serving with the herbs and finely diced tomato.

Rate Recipe

My rating for Clam Vinaigrette
ADVERTISEMENT