Posted by Samantha Clark | Aug 25, 2021
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As the summer draws to a close, we need to languish the warm and long evenings as much as we can. This recipe from Getaway, the cookbook by Renee Erickson, is certainly something that can help you to enjoy those moments even more. Get your friends over, pop open the wine, and prepare yourself an alfresco summer feast.
Other recipes from Getaway:
Crispy Zucchini
Boat Street Normandy Chicken
About Getaway:
The new cookbook Getaway by Renee Erickson, which explores the famous flavours and dishes from our favourite destinations, can transport you to far flung places. Take a culinary trip to Rome, Normandy, Paris, London, Seattle, California, and Baja whilst enjoying Renee’s anecdotes and travel stories for the gorgeous recipes within. From nibbles to desserts and a delectable selection of co*cktail recipes you can enjoy with it, this cookbook can provide the ultimate escape.
Serves 4
Mustard. Clams. Two things I love, but I hadn’t tried together before. And so I was delighted with a bowl full of tiny co*ckles I had at Au Passage; the mustard rounds out in the clam juice to make a rich, slightly mysterious broth. co*ckles are hard-shelled clams, about the size of a thumbprint. With pronounced ridges, they are very attractive but awfully hard to find on the American market, so I make my version with Manila clams instead. As with all brothy shellfish, be ready with bread to sop up the goodness.
You’ll need:
- 120 ml Dijon mustard
- 480 ml white wine
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 2 pounds (910 g) Manila clams, scrubbed
- 240 g crème fraîche
- Fine sea salt and freshly
- Ground black pepper
- Freshly squeezed lemon juice (optional)
- 1 tablespoon fresh thyme leaves, to garnish
Method:
In a measuring cup or small bowl, whisk together the mustard and white wine.
In a large pot with a lid, melt the butter over a medium heat. Add the shallots and cook until tender and translucent, about 2 minutes. Pour in the mustard mixture and let it cook for 3 to 4 minutes, until reduced by about one-quarter. Add the clams and cook, covered, for 3 minutes. Move any opened clams to a serving bowl, then cover the pot again for about 30 seconds. Move any open clams to the serving bowl. Repeat until almost all the clams are opened; discard any clams that refuse to open after 5 minutes.
Reduce the temperature to low and whisk in the crème fraîche. Season the broth with salt and pepper (be cautious with the salt since the clams may bring plenty of salt to the broth). Add a bit of lemon juice, if desired, to bump up the acidity. Increase the heat and bring the broth to a rolling boil, then pour the liquid over the clams. Garnish with fresh thyme leaves and serve right away.
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