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Clams with Parsley and Garlic https://www.metro.ca/userfiles/image/recipes/palourdes-persillees-ail-1794.jpg PT15M PT30M PT45M
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. Sauce: 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.
6
4 1/2 lb (2 kg) clams 1/4 cup (60 mL) butter 1 finely chopped onion 2 finely chopped dry shallots 3 finely chopped garlic cloves 1 3/4 cup (440 mL) dry white wine 1 pinch fresh parsley 1 pinch fresh thyme 2 bay leaves 0.500 lemon cut in rings 6 black peppercorns 1 cup (250 mL) 15% cream
Clams with Parsley and Garlic

Clams with Parsley and Garlic

Rate this recipe
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6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 1/2 lb
    (2 kg)
    clams
  • 1/4 cup
    (60 mL)
    butter
  • 1
    finely chopped onion
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    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

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  • 2
    finely chopped dry shallots
  • 3
    finely chopped garlic cloves
  • 1 3/4 cup
    (440 mL)
    dry white wine
  • 1 pinch
    fresh parsley
  • 1 pinch
    fresh thyme
  • 2
    bay leaves
  • 0.500
    lemon cut in rings
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    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF SPAIN OR U.S.A. CLEMENTINES 2 lb PRODUCT OF MOROCCO

  • 6
    black peppercorns
  • 1 cup
    (250 mL)
    15% cream
  • 2 Tbsp.
    (30 mL)
    butter
  • 3 Tbsp.
    (45 mL)
    flour
  • 3
    finely chopped garlic cloves
  • 1/4 cup
    (60 mL)
    finely chopped parsley
Imprimer ma sélection

Preparation

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.

Sauce:

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.

Source : Metro

Legal Notice

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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