Leeks and Clams
Directions
- 1Peel and cut the leeks. Slice the root end for grilling.
- 2Steam the leeks until tender.
- 3Grill the leeks until charred.
- 4Deglaze the pan with white wine.
- 5Add cream and simmer.
- 6Strain the cream mixture through a fine-mesh sieve lined with cheesecloth.
- 7Make a sauce by combining mint, coriander, parsley, garlic, capers, capers brine, vinegar, and evoo in a food processor.
- 8In a pan, cook lardons, garlic, and shallot until crispy.
- 9Add clams and cook until opened. Deglaze with white wine.
- 10Add burnt onion cream and lemon juice to the clam mixture and stir.
- 11Grill leek halves in evoo until browned.
- 12Serve the grilled leeks topped with the clams and sauce. Garnish with the herb sauce.
Ingredients
- 3 leeks
- 2 glasses dry white wine
- 1 cup cream
- 0.5 cup mint
- 0.5 cup coriander
- 0.5 cup parsley
- 3 cloves garlic
- 1 tablespoon capers
- 1 tablespoon capers brine
- 1 tablespoon vinegar
- 1 cup evoo
- 0.5 cup lardons
- 2 cloves garlic
- 1 shallot
- 1 sprig fresh thyme
- 1 tablespoon evoo
- 1 glass dry white wine
- 2 tablespoons burnt onion cream
- 1 lemon
- 1 pinch salt
Equipment
knifesteamerbaking sheetstove topfood processorfine-mesh sievefrying pan
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