Ready to slurp up the seafood goodness of summer? This clams recipe will take us approximately half an hour for preparation and cooking time. It can be served either as an appetizer or as a spotlight on a main meal - and is sure to keep you loving summer even more!
Our recipe is for four people, it’s an appetizer dish, and the ingredients that we are going to need are the following:
We start by washing our clams well under cool running water. Strain them and dry them atop paper towels.
Cut the shallots in finely chopped pieces. Place them in a pot and add sea salt and fresh ground pepper as needed, as well as the clovers and cleaned clams, as well as all the herbs that you’ve tied together with a string.
Add the two glasses of dry white wine and another two glasses of water, and make sure that the wine/water fully cover the ingredients.
Start the fire on a low flame, and after it starts boiling, leave it for three to four minutes. Then remove it from the flame, strain the broth from the ingredients, and keep the ingredients warm. Also keep the broth!
For our sauce now, add fresh butter into a pot and mix it with a tablespoon of flour mixing them thoroughly together to dissolve.
After a couple of minutes the butter and flour will start to lightly bubble - then add a glass of your saved broth to the mixture. Keep stirring until the sauce thickens. It doesn’t have to be super thick, however.
Let the sauce slowly cook for several minutes.
In a bowl, mix the two egg yokes with the heavy cream.
Add a cup of your hot sauce slowly into the bowl of eyys, and mix it together. Pour your mixture in the bowl, back into the sauce pot, stirring continuously. Put it over a low flame for several second, without however letting the sauce reach a boil.
In a warm serving plate add just one or two cups of your sauce, and on top of the sauce add the already-strained clams.
Cover the clams with the rest of the sauce, and serve while warm with aromatic basmati rice!