Thursday, 8 November 2012

Clams Marinier

At the Southern Clams Stall I watched how quick and easy these were to prepare

I took this picture at an Auckland Foodshow as they were cooking these Southern Clams and then asked for the recipe. They were  happy to share it.

Clams Marinièr
Serves 4

1.5-2 kg Southern Clams
1 medium onion, finely chopped
2 cloves of garlic, crushed
½ cup of fresh parsley, finely chopped
1 bay leaf (optional)
½ cup of dry wine
1 tablespoon of butter
freshly ground black pepper
¼ cup of cream
Scrub the clams thoroughly and place in a large saucepan with onion, garlic, three-quarters of the parsley, and the bay leaf. Add wine and 1 Tbsp of butter, and then grind a little black pepper on top. Cover tightly and steam until the clams open. Remove the clams to a warm serving dish. Strain clam liquid and add extra pepper to taste. Add cream and the rest of the parsley. Reheat the clam sauce but do not boil. Pour the sauce over the clams and serve immediately as they are, or on bed of rice or pasta. Clams being naturally salty there is no need to add salt.

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