Steamed clams with a silky, salty sauce, served with slices of sourdough
Ingredients
- 1 kg clams
- 2 banana shallots, finely chopped
- 1 tbsp olive oil
- 175 ml champagne
- 4 tbsp crème fraîche
- 1 handful of chopped parsley
- 4 slices sourdough
Instructions
- Wash clams in cold water, remove dirt - discard any open clams
- In a large saucepan that has a lid heat the oil and sweat the shallots for 4-5 minutes
- Add garlic for 1 minute then add champagne, reduce by half. Add clams, place the lid on and allow to steam for 3-4mins till open
- Strain the clams over a bowl, place liquid back into pan and boil, add crème fraîche and stir, taste and season
- Place the clams into serving bowls, pour over sauce and sprinkle over parsley - serve with sourdough!