Baked Clams
Ingredients
- Ingredients
- 12 Scallop (with shell)
- 2 Tbsps lemon juice
- 4 centiliters Cognac
- 1 shallot
- 5 Tbsps olive oil
- 2 garlic cloves
- 200 milliliters dry white wine
- salt
- freshly ground pepper
- 1 generous pinch cayenne pepper
- 4 Tbsps chopped parsley
- 6 Tbsps breadcrumbs
- 3 Tbsps cold butter (in flakes)
- also
- course salt
Preparation steps
Rinse mussels under running water and drive a short knife into the shell along the edge to sever the connecting muscle. Remove lid, loosen meat with the knife. Remove white flesh and orange-red roe (Corail) from the gray edges. Rinse clams thoroughly several times. Sprinkle a baking sheet with coarse salt and place lower shell halves in the pan.
Cut corail from the shells. Mix clam meat in a bowl with lemon juice and chill.
Puree corail in a blender with cognac.
Peel shallot and chop finely. Heat 1 tablespoon olive oil in a pan and saute shallot until soft. Peel garlic, squeeze through a garlic press and saute briefly. Add pureed corail and wine, let the sauce boil down to half uncovered over high heat and season with salt, pepper and cayenne pepper. Mix parsley and breadcrumbs together in a bowl.
Place clam in prepared shells, spread with sauce and sprinkle with bread and parsley mixture. Top with butter flakes.
Drizzle with remaining olive oil and bake in a preheated 200°C (approximately 400°F) for 10-15 minutes until golden brown. Serve while warm.
