Ingredients with Measurements:
- 2 pounds of fresh clams
- 1/2 cup of dry white wine
- 1/2 cup of heavy cream
- 2 tablespoons of unsalted butter
- 1 tablespoon of all-purpose flour
- 1/4 cup of finely chopped shallots
- 2 cloves of garlic, minced
- 1/4 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large skillet with a lid
- Whisk
Step-by-step instructions:
1. Rinse the clams under cold running water and discard any that are open or broken.
2. In a large skillet, melt the butter over medium heat. Add the shallots and garlic and cook until softened, about 3 minutes.
3. Sprinkle the flour over the shallot mixture and whisk until smooth. Cook for 1 minute.
4. Add the white wine, cream, thyme, salt, and pepper to the skillet and whisk until smooth.
5. Add the clams to the skillet and cover with a lid. Cook for 5-7 minutes or until the clams have opened.
6. Discard any clams that have not opened.
7. Sprinkle with chopped parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 252
Fat: 14g
Saturated Fat: 8g
Cholesterol: 84mg
Sodium: 329mg
Carbohydrates: 10g
Fiber: 0g
Sugar: 1g
Protein: 16g
Substitutions for ingredients:
- Clams can be substituted with mussels or shrimp.
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Shallots can be substituted with onions.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Add cooked pasta or rice to make it a heartier meal.
- Use different herbs such as basil or oregano for a different flavor profile.
Tips and tricks:
- Make sure to discard any clams that have not opened after cooking.
- Serve with crusty bread for dipping in the sauce.
- Use a slotted spoon to serve the clams to avoid excess sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or lemon wedges.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
If the sauce is too thin, whisk in a bit more flour to thicken it up.
Food safety advice:
Make sure to discard any clams that have not opened after cooking.
Food history:
À l'Amiral Clams is a classic French dish that originated in the 19th century.
Flavor profiles:
Creamy, savory, and slightly briny.
Serving suggestions:
Serve as an appetizer or main course.
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