Pallourde Clams
Surf Clams
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.
ShoppingClams
White wine
Garlic
Extra virgin olive oil Parsley
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 a little 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 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.
Hot crusty bread, chilled dry wine and large serviettes are a must with this dish!
