In a deep pot, bring the water to a boil. Add the clams and cook for 5 minutes or until the shells open. Remove the clams. Strain the cooking water.
Shuck and set aside the clams.
In the same pot, brown the onions in the butter. Add the bacon, and cook for 2 minutes.
Add the celery, carrot, potatoes, chayotes, gumbos and garlic. Cook for 2 minutes.
Add the milk and clam cooking liquid. Do not bring to a boil. Let simmer until the vegetables are tender.
Add the clams and heat for 5 minutes. Gradually add the cream so that it does not curdle.
Add the chervil and chives. Heat for 3 minutes and do not allow to boil. Season and serve.
Suggestion: chicken supremes and fried plantain bananas.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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