Clams in champagne

Clams in champagne

By
From
The Beef Club
Serves
4
Cooking time
20 mins
Photographer
Marie-Pierre Morel

The clams

Ingredients

Quantity Ingredient
1.2kg clams
2 shallots
15g butter
3 tablespoons Parsley butter
1 tablespoon creme fraiche
1 glass champagne

The crispy breadcrumbs

Quantity Ingredient
100g smoked streaky bacon
60g breadcrumbs
1-2 spring onions

Method

  1. Two days before you make this dish, soak the clams in a large basin of water. Change the water 5–6 times during the 48 hours to remove any sand.
  2. Cut the smoked streaky bacon into fine lardons. Fry in a frying pan for about 5 minutes, then add the breadcrumbs and stir well for 1–2 minutes to coat with fat and grill lightly. Slice the spring onions very finely.
  3. Finely slice and sweat the shallots in the butter in a large saucepan over a medium to gentle heat for 6 –7 minutes until soft and transparent.
  4. Add the clams, parsley butter and the crème fraîche. Put on the lid and turn the heat up to high (without lifting the lid) to open the clams. Remove the lid and add the Champagne.
  5. Stir well and serve immediately with the crispy breadcrumbs and a few slices of spring onion.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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