Steamed Cloudy Bay clam with dry cider, shallots and garlic

by Tok Yui Shuen @ 02 Oct 2015

1 tbsp unsalted butter
2 (each) shallots and garlic cloves,
peeled and chopped
330ml dry cider
600g Cloudy Bay clams
100g cream
Chopped flat-leaf parsley,for garnishing
Salt and freshly ground black pepper, to taste

Heat the unsalted butter in a sauté pan over a medium heat and sauté the chopped shallots and garlic until tender.Add in the dry cider, and heat the mixture to a boil.Add in the clams and cover the sauté pan with a lid and steam until all the shells have opened; for about 5 minutes. Remove the steamed clams with a slotted spoon and set aside.Add the cream and chopped flat-leaf parsley into the same sauté pan and whisk well.Season to taste with salt and freshly ground black pepper. Spoon the sauce over the steamed clams. Serves 4

* This recipe can be found in September-October 2014 Issue.

Steamed Cloudy Bay clam with dry cider, shallots and garlic

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