Sunday, 17 March 2013

Clams with Aioli

Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.
Serves 6
Preparation time:  15 minutes
Cooking time:  10-15 minutes

For the aioli
2 large egg yolks
1 tsp white wine vinegar
1 tsp English mustard
Sea salt & freshly ground pepper
250ml groundnut oil
2 garlic cloves, peeled & crushed
Pinch of paprika

For the clams
2-2.5kg fresh clams, cleaned
2-4 tbsp olive, plus extra to drizzle
6 shallots, peeled & thinly sliced
Few thyme sprigs
4 bay leaves
Splash of dry white wine
Small bunch of flat leaf parsley, roughly chopped

To serve
Crusty baguette
Drizzle of olive oil

Preparation method

1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt.  Whisk together at the same time slowly add the oil until it is thick and emulsified.  Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.

2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened.  Now add the clams, thyme, bay leaves and a splash of wine.  Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened.  Take the pan from the heat.

3.  Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.

4.  Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through.  Spoon the sauce over the clams and a drizzle of olive oil.  Serve with crusty bread and place the remaining aioli in a bowl for guest to have more.

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