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!

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