Clams with Seaweed Butter
Ingredients
- For the butter
- 100 milliliters white wine
- salt
- peppers
- 5 grams dried Wakame seaweed
- 100 grams butter
- lemon juice
- For the clams
- 1 ½ kilograms clam
- 150 milliliters white wine
- 4 sprigs thyme
- 2 Oranges
- Sea salt
Preparation steps
For the butter, mix the white wine with 100 ml (approximately 1/2 cup) of water, season with salt and pepper and bring to a boil. Add the seaweed and cook for about 5 minutes. Then drain, allow to cool and finely chop.
Beat the butter until fluffy, sprinkle in the seaweed and season with lemon juice, salt and pepper. Refrigerate.
Preheat the oven to 220°C (approximately 425°F).
For the clams, rinse the clams thoroughly and discard the unopened ones. Pour the white wine with the thyme in a pot. Zest the oranges and squeeze the juice. Pour half of the juice in the white wine mixture, bring to a boil and add the clams in the pot. Let cook covered for about 8 minutes until all the clams have opened. Discard the closed clams.
Place the clams on a baking sheet and sprinkle with sea salt. Drizzle with the remaining orange juice and distribute into each clam a dab of butter. Place in the oven for about 2 minutes until the butter is melted. Serve with the orange zest as garnish.
