Clam with clams and tomato broth and fried leek roots
Difficulty
Medium Level
Course
Appetizer
Recommended serving
2 Clam per person
Ingredients
BluRhapsody Clam
Clams
Celery
Leek
Tomatoes
Carrot
EVO oil
Aneto
Seed oil for frying
Salt and pepper
Preparation
1.
Fry clams in a pan with a lid to help them open. Keep some cooking liquid and shell. 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. Fry leek roots in a saucepan in plenty of seed oil.
2.
Cook Clam in boiling salted water for 12 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.
3.
Serve after stuffing pasta with the seasoning. Decorate with fried roots and dill.
This dish can also be prepared without tomatoes. In this case, season with a dash of white wine.