Brush the clams under cold water and set them aside.
In a large pot, heat the butter and brown the onion, shallots and garlic on a low heat for 5 minutes.
Add the wine, fine herbs, lemon and peppercorns.
Bring to a boil and allow to simmer for 2 minutes.
Add the clams, cover, and cook on a high heat for 8 minutes.
Remove the clams using a pierced spoon and set them aside.
Pour the cooking liquid through a sieve into a bowl and blend in the cream. Set aside.
In a pot, melt the butter and blend in the flour.
Cook on a low heat for 30 seconds and then remove from the heat.
Pour in the cooking liquid with cream and mix. Cook, stirring until the liquid thickens.
Add the garlic, parsley and clams.
Reheat for 5 minutes, stirring frequently.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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