Recipe: Little Neck Clams from The Lost Kitchen

byadmin •
0

Erin French's Misplaced Kitchen Restaurant, which she opened in her hometown of Freedom, Maine, has change into one of many hardest-to get reservations on the earth. The cookbook writer, bestselling memoirist and TV chef affords "Sunday Morning" viewers her tempting seafood recipe – wealthy with herbs and scented with flowers.

Do not miss Martha Teichner's interview with Erin French on "CBS Sunday Morning" October 9!

eric-french-clams-a-1280.jpg
Chef Erin French prepares Little Neck Clams. 

CBS Information

Little Neck Clams with Juniper, Rose & Lime
by Erin French
Serves 4 as an appetizer, or 2 as a foremost course.

Elements:
1.5 lbs. littleneck clams within the shell (a couple of dozen or so clams)
6 Tablespoons butter
2 Tablespoons white wine
1 Tablespoon dried juniper berries
2 teaspoons rose water
2 teaspoons garlic, minced
Rosemary, cedar, juniper and rose buds or petals for garnish
Crusty bread for dipping.

Directions:

  1. Rinse the clams in chilly water to take away any sand or grit.
  2. Place an 8-inch dry forged iron skillet over excessive warmth. Let the pan get good and scorching, then add the clams in a single later. Let sit, undisturbed till the clams start to launch a little bit of juice and the pan begins to sizzle a bit, about 4-5 minutes.
  3. Add the butter, garlic and juniper and provides the pan slightly shake. It's going to begin to sizzle and steam because the butter hits the pan.
  4. Add the wine and canopy to cook dinner the clams. Cook dinner till the entire clams have opened, about 5-6 minutes.
  5. Squeeze lime excessive then swirl within the rose water, garnish and serve instantly with grilled bread.

clams-b-wide.jpg
Little Neck Clams. 

CBS Information

     
For more information:

Post a Comment

Previous Post Next Post