Grilled Madras Razor Clams With Sautéed Rainbow Chard And Corni

Name: Grilled Madras Razor Clams With Sautéed Rainbow Chard And Corni
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 100 grams dry home made breadcrumbs; 200 grams rainbow chard; 4 razor clams; 1 teaspoon Madras curry powder; 1 cloves garlic crushed; 1 Tb olive oil; 1 hand full English parsley; 2 smalls Cornish new potatoes, if they are small use 4; 2 servings Course sea salt and freshly cracked black pepper; 75 grams unsalted butter

You can never have too many main course recipes, so give Grilled Madras Razor Clams With Sautéed Rainbow Chard And Corni It will be a hit at your The Fourth Of July event. If you have home made breadcrumbs, cornish new potatoes, razor clams, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes roughly 10 minutes.

Ingredients

Servings:

100grams

dry home made breadcrumbs 200grams

rainbow chard 4

razor clams 1teaspoon

Madras curry powder 1cloves

garlic crushed 1Tb

olive oil 1

hand full English parsley 2smalls

Cornish new potatoes, if they are small use 4 2servings

Course sea salt and freshly cracked black pepper 75grams

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. 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 Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.