Clam

with clams and tomato broth and fried leek roots.

Difficulty: Easy

Clam

with clams and tomato broth and fried leek roots.

Difficulty: Easy

Ingredients

(for 4 persons)

  • 8 pieces of BluRhapsody Clam®
  • 500 g of clams
  • 1 celery rib
  • 1 small leek
  • 1 carrot
  • 5 vine tomatoes
  • EVO oil
  • Seed oil for frying
  • Aneto
  • Salt and pepper

Ingredients

(for 4 persons)

  • 8 pieces of BluRhapsody Clam®
  • 500 g of clams
  • 1 celery rib
  • 1 small leek
  • 1 carrot
  • 5 vine tomatoes
  • EVO oil
  • Seed oil for frying
  • Aneto
  • Salt and pepper

Preparation

Clams

Fry clams in a pan with a lid to help them open. Keep some cooking liquid and shell.

Broth

Chop the carrot, celery and leek and sauté in a pan. Add diced tomatoes and cook for 5 minutes with a little cooking liquid of the clams. Add salt and pepper and the clams.

Roots

Fry leek roots in a saucepan in plenty of seed oil.

Cook Clam in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.

Serve after stuffing pasta with the seasoning. Decorate with fried roots and dill.


Preparation

Clams

Fry clams in a pan with a lid to help them open. Keep some cooking liquid and shell.

Broth

Chop the carrot, celery and leek and sauté in a pan. Add diced tomatoes and cook for 5 minutes with a little cooking liquid of the clams. Add salt and pepper and the clams.

Roots

Fry leek roots in a saucepan in plenty of seed oil.

Pasta

Cook Clam in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.

Serve after stuffing pasta with the seasoning. Decorate with fried roots and dill.


Tip

This dish can also be prepared without tomatoes. In this case, season with a dash of white wine.


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