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.