Herby Cheesy Clams
Ingredients
4lbs (2 kg) clams
¼ cup (50 mL) butter
3 garlic cloves, minced
2 shallots, diced
1 cup (250 mL) dry white wine
1 cup (250 mL) fish stock
1 cup (250 mL) heavy cream
1 cup (250 mL) grated Tomme le Champ Doré (New Brunswick cheese), or substitute with Oka
½ cup (125 mL) chopped fine herb mix—even quantities of fresh parsley, chives, rosemary, thyme and/or summer savoury sea salt
fresh cracked pepper
Directions
Use fresh, clean, odourless clams; wash clams thoroughly two to three times to remove any grit or sand.
In a large saucepan over medium heat, melt butter; add shallots and garlic and cook until translucent. Deglaze with wine and stock; bring to a boil.
Add clams, stirring thoroughly, and cover for 6-8 minutes (depending on size of clams) until clams begin to open. Add cream and cover once again, until clams are fully open. Toss in herb mix and cheese; season with salt and pepper. Discard any clams that do not open.
Tip: Serve in a large bowl with small plates surrounded by friends and family with a glass of something special!