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Clams Aux Blinis

American.Gourmet's picture
Ingredients
  Clams 36 Small
  Shallots 1 Tablespoon, finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Fish veloute 2 Tablespoon
  Parsley 1 Teaspoon, finely chopped
  Tarragon 1⁄2 Teaspoon, finely chopped
  Chives 1⁄2 Teaspoon, finley chopped
  Egg yolks 3 , beaten
  Heavy cream 1⁄2 Cup (8 tbs)
  Pernod 2 Ounce
  Hollandaise sauce 1 Tablespoon
Directions

MAKING
1) Open, chop the clams and reserve, discard the clam shells.
2) In a saucepan, pour the clam juice, stir in the wine and shallots, then allow to boil and reduce the wine to half.
3) Stir in the fish veloute, chives, parsley and tarragon, then turn off the heat.
4) Blend the cream and beaten egg yolks, then stir into the saucepan and return on a low heat.
5) Stir in the hollandaise sauce and 1/2 of the Pernod, then heat thoroughly .
6) Stir in the clams, heat well and blend in rest of the Pernod.

SERVING
7) Serve immediately over the warm blini.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Clam
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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