December 23, 2022
Clams in Wine Sauce
GF/DF option
The serving size pictured above, for one person, is 1/2 lb of clams in their shells. The following recipe is for 2 people.I served this as a first course,and it was followed by Cauliflower-Pistachio Pesto Soup (see below.)
Ingredients
1 lb clams in their shell, rinsed well
1 shallot, finely minced (or 2-3 tbsp finely minced red onion)
1 tbsp butter (or olive oili f you're DF)
1 cup of dry white wine
1 tbsp garlic, finely minced (I use double because we love garlic!)
pinch of Kosher salt
chives, diced
Process
Saute the shallots in butter until they're soft, a few minutes over medium heat. Add wine and garlic. Barely bring to a boil, then reduce to simmer. Add a pinch of salt, then clams. Cover and continue to simmer. Check clams after 2mn. Remove from heat when almost all of the clams have opened enough to expose the clam within. Discard any clams that didn't open.
Place clams in a bowl,drizzle the remaining cooking broth all around, sprinkle with diced chives, and tuck sourdough croutons into side, for dipping.
Sourdough Croutons
V/DF
These arelarge croutonsfor soupor dipping: Cut up the ends and 2 regular thick pieces of a homemade sourdough loaf, in 1" cubes. Toss them in a saute pan with a little EVOO (extra virgin olive oil). Heat over a medium flame until they're crunchy and lightly browned. I often add some garlic and finely dices herbs as well, while toasting...such as rosemary or thyme.
Cauliflower-Pistachio Pesto Soup
GF/V/DF option
This soup was created with leftover roasted veggies, from our lamb dinner last night. We loved this soup and I'll definitely be making it again. It had a yummy garlic bite to it and the pureed Pistachio Pesto created a scrumptious flavor with every bite. For the veggie base, I used roasted cauliflower mixed with a little bit of roasted brussels sprouts and red onion.
In a Bullet or food processor, add 2 cups of roasted veggies (see recipe here) with 1 cup of whole milk (or if DF, coconut milk or other nut milk) and 1/2 cup of filtered water (or chicken/veggie stock. I used water because I was in a hurry and didn't have chicken stock thawed.)
Add 1/2 cup of Pistachio Pesto (see recipe here) and blend again. Add more milk if needed.
The texture should be creamy, but if it's grainy, strain it through a wire sieve.
Pour the creamy mixture into a sauce pan and heat, but don't bring to a boil.
Taste and add salt & pepper if needed. I also add some creme fraiche and a squeeze of fresh lemon juice, but both are optional.
Optional: Mix in 1 tbsp of butter or a bit of chive oil (see recipe at bottom of this page), after removing from heat.( I used chive oil.)
Also Optional: Serve with sourdough croutons (see above) and/or diced chives.
Comentários