Steamed baby clams, squid and baby gem

Steamed baby clams, squid and baby gem

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
5 mins
Photographer
Steve Brown

Serve this wonderful lemon-scented seafood with the steamed snapper – or even as a delicate pasta sauce.

Ingredients

Quantity Ingredient
200ml Lemon-scented clam jus
1kg clams
2 x 200g squid tubes, cleaned and cut into small pieces
1 head baby gem lettuce, cut into small pieces
2 tablespoons chives, finely chopped

Method

  1. Heat the clam jus in a saucepan over a high heat, add the clams and cover. Steam for 2 minutes until the clams open, then add the squid to the pan. Steam for a further minute then remove the pan from the heat, stir in the lettuce and chives and toss everything together well. Serve immediately. Divide the clam mixture between 4 serving bowls and top with a piece of steamed fish.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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