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this month special: clams with lime butter
not your ordinary fair, but then again, we are not ordinary.......................how about you ?

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 ?)
cup finely chopped cilantro
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.

 
For cooking questions, culinary advise, comments regarding this recipe or ways to improve this meal,
please email your inquiry to our resident Chef : 
o4u@objects4u.com


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