Clams with beurre blanc are the perfect dish! The beurre blanc sauce is so good that you will probably want to drink it as a soup. The sauce fits perfectly with the saltiness from the clams.
2 Recipe - persons
Recipe - time: 1 hour
Recipe - difficulty
Recipe - ingredients
500 g of cockles (or other clams)
500 ml broth
300 ml white wine
1 small shallot, finely chopped
1 tsp pepper kernels
250 g butter, in small cubes
150 ml cream
Handful of parsley, chopped
1/2 lemon, in parts
Recipe - how do you make it
Recipe - steps
1 First, clean the clams with a small brush, make sure all of the sand is gone. Let them soak in a bowl of cold water and a little bit of salt for 30 minutes. Just like with mussels, clear out the broken shells.
2 Bring the broth to a boil and add the clams. Put the lid on and let steam till the clams have opened up (15 to 20 minutes). When the clams are finished opening up, drain them from the broth.
3 For the beurre blanc saus: put a small pan on the stove and add the wine, shallot, bayleaf and pepper kernels. Let it cook until 2/3 of the liquid has evaporated. Strain out the shallot, bayleaf and pepper kernels and put bag on the stove. Now whisk in the butter piece by piece. After this, whisk in the cream.
4 Place the drained clams onto a soup plate. Slowly pour the beurre blanc sauce over the clams. Finally sprinkle the parsley over the plate and add the lemon parts. Enjoy!