Foie Gras-Steamed Clams

Name: Foie Gras-Steamed Clams
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Grilled bread, for serving; 24 littleneck or Mahogany clams, scrubbed; 4 Tbsps foie gras mousse, such as DArtagnans; 237 milliliters pure olive oil; 1 red onion, cut into wedges; 4 Tbsps unsalted butter, softened; 2 Tbsps late-harvest white wine vinegar, such as Katzs Late-Harvest Sauvignon Blanc Agrodolce

One serving contains 267 calories, 8g of protein, and 18g of fat. If $3.6 per serving falls in your budget, Foie Gras-Steamed Clams might be a spectacular pescatarian recipe to try. This recipe serves 4. A mixture of butter, onion, foie gras mousse, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven to 35

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Oven

In a small baking dish, pour the olive oil over the onion wedges, cover with foil and roast for about 40 minutes, until the onion is tender.

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Olive Oil

Onion

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Baking Pan

Aluminum Foil

Drain, reserving the oil for another use. Coarsely chop the onion.

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Onion

Cooking Oil

In a large, deep pot, combine 1 cup of water with the clams, white wine vinegar and foie gras mousse. Cover and steam over moderately high heat until the clams open, about 10 minutes.

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White Wine Vinegar

Foie Gras

Clams

Water

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Pot

Transfer the clams to bowls, discarding any that do not open. Strain the broth into a medium bowl and rinse out the pot.

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Broth

Clams

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Bowl

Pot

Return the sauce to the pot, stopping when you reach the grit at the bottom.

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Sauce

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Pot

Add the butter and whisk over moderate heat until creamy.

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Butter

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Whisk

Add the roasted onion and cook just until heated through.

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Onion

Pour the sauce over the clams and serve right away with crusty grilled bread.

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Bread

Clams

Sauce

Equipment

Ingredients

Servings:

4servings

Grilled bread, for serving 24

littleneck or Mahogany clams, scrubbed 4Tbsps

foie gras mousse, such as D'Artagnan's 237milliliters

pure olive oil 1

red onion, cut into wedges 4Tbsps

unsalted butter, softened 2Tbsps

late-harvest white wine vinegar, such as Katz's Late-Harvest Sauvignon Blanc Agrodolce

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. The Laguna Winery Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.