ROASTED CLAMS WITH GARLIC SAUCE
The recipe for this dish will work for most shellfish; mixed shellfish could be substituted instead of clams. The sauce will go with any shellfish, especially Langoustine, Cockles or Mussels that have been roasted or poached.
Shopping list
1kilo Clams1/2 glass dry white wine
Garlic
Extra virgin olive oil parsley
2 Egg yolks
Bread crumbs
Lemon
Star Anise
Method
Place the clams and a star anise on to a large square of aluminium foil season with salt and pepper and moisten with the white wine.
Make a parcel with the aluminium foil, place on a baking tray and roast in a moderate oven for around 10 minutes.
Mix some chopped garlic parsley and the egg yolks together, gradually add the oil until you have a thick sauce similar to mayonnaise. Squeeze in to the mixture the juice of half a lemon, blend together. The sauce will be thinned by this addition. Add some breadcrumbs, stir until the crumbs are mixed.
Remove the clams from the oven; and place in a warmed serving dish. Top with chopped parsley, serve with a large spoon full of garlic sauce.
Serving suggestion
Hot crusty bread, chilled dry wine and large serviettes are a must with this dish!
