We had this dish as an
appetizer in a small
Restaurant in
Strasbourg, France,
but it can also be served as a main course.
As always we alter the recipe to fit our palette and hopefully yours.
Originally the clams where grilled on a barbeque grill but we did not
want to fire up our grill for just a few minutes so we baked them in the
oven,
the result is the same but less work. If clams are not available use
mussels. Always make sure they are fresh, never frozen, triple washed
and clean of sand and beard.
clams with lime butter
[as appetizer]
Can be prepared in 30 minutes or less, serves 4 to 6
mise en place:
*(what
does it mean?)
2 - 3 dozen littleneck clams
Juice of 1 lime
Grated peel of the same lime
[grate first then juice]
1 stick of butter
A sprinkle of sea salt
Fresh ground black pepper (Tellicherry is best)
*(what
is that ?)
½ cup finely chopped
cilantro
½ cup grated parmesan cheese (Reggiano is best)
*(what
is that ?)
preparation:
Preheat oven, high heat, about 450 or so.
Melt butter in a small saucepan over low heat, add lime juice and lime
peel, season with salt and pepper.
Place clams in a
heavy duty roasting pan, bake until shells open [turning occasionally]
about 5 minutes. Discard any clams that do not open.
Put clams in a large
bowl, add melted butter mixture and cilantro. Toss with salad forks.
Divide clams and liquid into individual bowls. Serve grated cheese on
the side to be sprinkled as you please.
suggestion:
Serve toasted or grilled rustic Italian bread such as Pane Toscana.
clams with lime butter
[as main course]
Can be prepared in 30 minutes or less, serves 4 to 6
Double the above
ingredients, prepare the same way and serve over Linguini.
Put clams in a large
bowl, add melted butter mixture and cilantro. Toss with salad forks.
Divide clams and liquid into individual large bowls or soup plates
filled with Linguini
Serve grated cheese on the side to be sprinkled as you please.
Always use Linguini made with eggs for a much richer taste.
Serve a tomato arugula salad with
a very light balsamic vinaigrette.
*(what
is that ?)
Preferably 2 parts virgin olive oil,
1 part balsamic vinegar, salt and pepper.
Enjoy. |
