6 November 2010

Clams with white wine and celery

Here is a really delicious and simple recipe for live clams otherwise known as "Clovis" in French and "Vongole" in Italian. 

½kg of fresh, live clams
1 stick of celery with its leaves, finely chopped
A couple of sprigs of parsley, finely chopped
2 bay leaves
Sprigs of fresh thyme or about a tablespoon of dried thyme
A dash of white wine
1 red onion, finely chopped
Freshly ground black pepper
A little butter

Here is the finished dish of clams with white wine and celery.  Now scroll down and see how it is made.

Figure 1:  Finely chop the celery together with its leaves and the parsley.

Figure 2:  Wash the fresh, live clams in cold water discarding any with broken shells. Pop them into a saucepan.

Figure 3:  Add the chopped celery, parsley, bay leaves, thyme, onions, black pepper, butter and a dash of white wine.

 Figure 4:  For this recipe, we used an excellent Tunisian white wine called, Muscat Sec De Kelibia.

Figure 5:  Bring the saucepan to the boil. As soon as they boil, take them off the heat and serve hot with some fresh, crusty French baguette or similar.

Figure 6:  In Tunisia, live shellfish are first checked by an agent who works for the Ministery of Agriculture and Fisheries before they are allowed to be sold.  They come with a certified document which has a serial number and is dated and stamped.  This document vouches for the freshness of the produce and states that is free from any waterborne diseases and may be consumed by the general public.  The document which came with the clams which we bought today states that it has to be consumed between 6 November and 8 November 2010.
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