Clams A La Du Chef Recipe

Are you a seafood lover well if you are here is something different, this recipe will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don’t like but you will find that by adding all the ingredients gives a nice balance to this dish. 

Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off. 

Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam, loosen the calm from the bottom part of the shell. 

Herb Butter for clams: 

Butter 

Mince some watercress, parsley, shallots, anchovies, almonds, just a bit of garlic 

Add some Pernod wine, Anisette, and a few drops of tobasco sauce 

Mix the above ingredients together. 

Place some of the herb butter mixture on each of the clams then place a ¼ slice of imported swiss cheese on the top of each clam, if you like more cheese then just add it, place the clams under the broiler until the cheese is bubblie and brown. Now it’s up to you to enjoy it. 

Remember you can us as much or as little of the ingredients that you like because your making this to your taste, but personally I like the wines. “enjoy”

Steamed Clams in Butter and Sake

"This recipe is the best for seafood lovers. Clams are steamed with sake and mirin (sweetened rice wine with a lower alcohol content—14% instead of 20%) and a bit of green onion in this Japanese way of preparation.

Prep Time  : 10 Min

Cook Time : 10 Min

Ready In    : 20 Min

Served for  : 4 people

Ingredients

• 4 teaspoons sake
• 4 teaspoons mirin (Japanese sweet wine)
• 2 teaspoons rice vinegar
• 1 1/4 pounds clams in shell, scrubbed
• 3 tablespoons butter
• 1 teaspoon soy sauce
• 1 green onion, chopped

Directions

1. Heat a wok or large saucepan over high heat. 
2. Quickly pour in the sake, mirin and rice vinegar. 
3. Add the clams; cover and cook until the clams open, 3 to 4 minutes. 
4. Discard any clams that do not open. 
5. Remove any scum that forms on the surface using a spoon or paper towel. 
6. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. 
7. Arrange clams on a serving plate and drizzle the sauce over them. 
8. Serve immediately.

Source: http://allrecipes.com/Recipe/Steamed-Clams-in-Butter-and-Sake/Detail.aspx