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Clams With Red Pepper Mayonnaise

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  Shallots 2
  Tarragon 1 Teaspoon
  Bay leaf 1
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Cherrystone clams 32 , scrubbed
  Sweet red pepper 1
  Mayonnaise 3 Tablespoon (Lightened Up)
  Chopped parsley 2 Tablespoon (For Garnishing)

Combine the shallots, tarragon, bay leaf, water, and lemon juice in a large, heavy-bottom saucepan.
Add the garlic by pushing it through a garlic press into the pan.
Bring to a boil and add clams.
Reduce heat and simmer, covered, until the clams are open, about 8 to 10 minutes.
Remove clams from their shells and keep warm.
Reserve half of the shells.
Roast the pepper under a broiler for 8 to 10 minutes.
Put the pepper in a paper bag and allow it to sit for 30 minutes, then peel off the skin.
In a food processor or a blender on medium speed, puree the pepper.
Combine the pureed pepper with the mayonnaise, in a large bowl.
Toss clams with the mayonnaise mixture until all are coated.
Place one clam in each shell half.
Garnish with parsley, if desired.

Recipe Summary

Main Dish

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