Clams Tamalli with Blistered Chile Verde Meunière

Name: Clams Tamalli with Blistered Chile Verde Meunière
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Diced red Fresno chiles; 1 leave Micro cilantro or amaranth sprouts (if available), or cilantro; 1 kilograms clams in shells, scrubbed and rinsed; 473 milliliters dry white wine; 1 ear corn, kernels cut from the cob; 5 garlic cloves; 2 crushed, 3 minced; 3 Tbsps grapeseed oil; 2 jalapeno chiles; 473 milliliters prepared masa for tamales* (not masa for tortillas); 0 teaspoons pepper; 1 poblano chile, seeded and chopped; 2 shallots, sliced; 6 Tbsps cold unsalted butter, chopped

Clams Tamalli with Blistered Chile Verde Meunière is a gluten free and pescatarian recipe with 8 servings. One portion of this dish contains approximately 8g of protein, 15g of fat, and a total of 322 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up poblano chile, wine, garlic cloves; 2, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Put wine, shallots, and crushed garlic in a large pot. Set a steamer basket in pot, add clams, and cover. Bring to a boil, then simmer briskly over medium-high heat until clams open, 5 to 10 minutes.

Ingredients you will need

Shallot

Garlic

Clams

Wine

Equipment you will use

Steamer Basket

Pot

Transfer clams to a plate and let cool. Strain broth from pot; set aside 3/4 cup plus 2 tbsp. and chill.

Ingredients you will need

Broth

Clams

Equipment you will use

Pot

Remove meat from clams, saving 8 shells; chill meat and shells.

Ingredients you will need

Pasta Shells

Clams

Meat

Meanwhile, in a large frying pan over medium heat, saut poblano chile, corn, and pepper in oil until chile is tender-crisp, 7 to 8 minutes.

Ingredients you will need

Poblano Pepper

Pepper

Chili Pepper

Corn

Cooking Oil

Equipment you will use

Frying Pan

Add minced garlic; cook, stirring, 1 minute.

Ingredients you will need

Minced Garlic

Remove about 2 tbsp. of mixture and set aside.

Stir masa in a bowl with 2 tbsp. reserved clam broth and 2 tbsp. water. Stir in corn mixture from pan and half of clam meat. Spoon into 8 (4- to 6-oz.) oiled ramekins; smooth tops. Cover each with foil.

Ingredients you will need

Broth

Water

Corn

Meat

Equipment you will use

Ramekin

Bowl

Aluminum Foil

Frying Pan

Put a rack in a roasting pan and fill pan with water to just below rack. Set ramekins on rack. Cover pan tightly with foil.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Ramekin

Aluminum Foil

Heat over 2 burners on high heat until a little steam escapes; reduce heat to medium-low and cook until tamales feel fairly firm, 35 minutes.

Ingredients you will need

Tamales

Meanwhile, in a small frying pan over medium-high heat, cook jalapeos until blackened, turning occasionally, 20 to 25 minutes.

Equipment you will use

Frying Pan

Let cool, then peel, seed, and dice.

Boil reserved 3/4 cup clam broth in a saucepan over medium-high heat until reduced to 1/3 cup, 5 minutes. Stir in jalapeos. A few minutes before serving, whisk in butter a bit at a time until melted. Stir in remaining clams and heat until warm, then stir in shells.

Ingredients you will need

Butter

Pasta Shells

Broth

Clams

Equipment you will use

Sauce Pan

Whisk

Unwrap ramekins; put on plates. Spoon clam sauce on top and set a clamshell on each. Top with reserved poblano chile, cilantro, and Fresno chiles.

Ingredients you will need

Poblano Pepper

Clam Sauce

Cilantro

Chili Pepper

Equipment you will use

Ramekin

*Masa for tamales has fat, leavening, and salt added to ground corn. Find it at Latino markets.

Ingredients you will need

Tamales

Salt

Equipment

Ingredients

Servings:

8servings

Diced red Fresno chiles 1leave

Micro cilantro or amaranth sprouts (if available), or cilantro 1kilograms

clams in shells, scrubbed and rinsed 473milliliters

dry white wine 1

ear corn, kernels cut from the cob 5

garlic cloves; 2 crushed, 3 minced 3Tbsps

grapeseed oil 2

jalapeno chiles 473milliliters

prepared masa for tamales* (not masa for tortillas)0teaspoons

pepper 1

poblano chile, seeded and chopped 2

shallots, sliced 6Tbsps

cold unsalted butter, chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.