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Steamed Clams Sol Duc

Canadian.Recipes's picture
  Olive oil 2 Tablespoon
  Chopped sun dried tomatoes 2 Tablespoon
  Chopped garlic 1 Tablespoon
  Chopped shallot 1 Tablespoon
  Manila clams 2 Pound, scrubbed
  Hard cider 1⁄4 Cup (4 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Lemon 1 , juiced
  Butter 3 Tablespoon, cut into pieces
  Green onion 1 , chopped
  Baguette slices 4 , sliced diagonally and toasted
For hazelnut butter
  Butter 3 Tablespoon, softened
  Chopped toasted hazelnuts 1⁄4 Cup (4 tbs)
  Hazelnut liqueur 1 Tablespoon

FOR THE HAZELNUT BUTTER, combine the butter, hazelnuts, and liqueur, if using, in a small bowl.
Set aside or refrigerate.
HEAT THE OIL in a large skillet over medium heat.
Add the sun-dried tomatoes, garlic, and shallot and cook for 2 minutes.
Add the clams, hard cider, sherry, white wine, and lemon juice.
Cover and steam until the clams are open, 4 to 6 minutes.
Discard any clams that do not open.
Add the butter to the pan and stir gently until it has melted.
Transfer the clams to individual shallow bowls, pour the sauce over them, and sprinkle each with some of the green onion.
Spread the toast slices with hazelnut butter, and serve alongside the clams.

Recipe Summary

Difficulty Level: 
Side Dish

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