Featured in the book Ma cuisine week-end Book (French Version)
Ингредиенты
- 32 small clams in their shells
- 3 slices bacon, finely chopped
- 1 tbsp butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 fennel bulb, thinly sliced
- 3 plum tomatoes, peeled, seeded and diced
- 1/4 cup (60 ml) white wine
- 1/2 cup (125 ml) chicken broth
- 1 tbsp (15 ml) lemon juice
- 2 tbsp flat-leaf parsley, chopped
- 1 green onion, chopped
Инструкция
- Soak the clams in cold water for 2 hours, changing the water 2 or three times (see note). Rinse, drain and refrigerate.
- In a large skillet over medium-high heat, cook the bacon until it begins to brown. Add the butter, shallots, garlic and fennel to the skillet. Continue cooking for 3 minutes.
- Add the tomatoes, wine, broth, lemon juice and clams still in their shells to the skillet. Cover and cook over high heat for 3 to 5 minutes or until the clams open (discard any that do not open).
- Divide among 4 shallow bowls. Sprinkle with parsley and green onion. Season with pepper.
