If you’re a seafood lover, then you’re in for a treat. This recipe for Recette de Palourdes a la Creme Marmiton is a French classic that’s sure to impress. Creamy and delicious, this dish is perfect for a special occasion or just a weeknight dinner. With a few simple ingredients and easy-to-follow instructions, you’ll have a restaurant-quality meal in no time.
Ingredients:
- 2 pounds fresh clams
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parsley or chives for garnish
Instructions:
- Scrub the clams under cold running water to remove any dirt or sand.
- In a large pot, heat the olive oil and butter over medium heat. Add the garlic and shallot and sauté until fragrant.
- Add the clams and white wine. Cover the pot and cook for about 5 minutes or until the clams have opened. Discard any clams that do not open.
- Add the heavy cream and stir to combine. Cook for an additional 2-3 minutes until the sauce has thickened slightly.
- Season with salt and pepper to taste. Garnish with parsley or chives and serve hot with crusty bread.
Nutritional Information:
Calories: 342
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 87mg
Sodium: 294mg
Potassium: 496mg
Total Carbohydrates: 11g
Protein: 22g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Equipment:
Large pot
Knife
Cutting board
Measuring cups and spoons
Serving Suggestions:
This dish is perfect served with crusty bread to soak up the creamy sauce. A side salad or roasted vegetables would also make a great addition.
Variations:
For a lighter version of this dish, you can substitute half-and-half or whole milk for the heavy cream. You can also add other seafood, such as shrimp or scallops.
Substitutions:
If you don’t have white wine, you can substitute chicken or vegetable broth. You can also use minced onion instead of shallot.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat.
Tips:
- Be sure to discard any clams that do not open during cooking.
- Use fresh clams for best results.
- Be careful not to overcook the clams, as they can become tough and rubbery.
Notes:
This recipe serves 4 people. Adjust the ingredients accordingly for larger or smaller portions.
Frequently Asked Questions:
What type of clams should I use?
You can use any type of fresh clams for this recipe. Littleneck, Manila, or Cherrystone clams are all good choices.
Can I make this recipe ahead of time?
This dish is best served immediately after cooking. However, you can prepare the ingredients ahead of time and cook the clams just before serving.
Can I freeze this dish?
This dish is not recommended for freezing, as the clams can become tough and rubbery.
Personal Thoughts:
Recette de Palourdes a la Creme Marmiton is a delicious and impressive dish that’s perfect for a special occasion or just a cozy night in. The combination of fresh clams, creamy sauce, and aromatic garlic and shallot is absolutely irresistible. This recipe is easy to make and comes together quickly, making it a great option for busy weeknights. I highly recommend giving this recipe a try!