Recipe

White Water Clams With Beer And Orange Broth

Ingredients

  • CLAMS AND BROTH

  • 1/2 cup sliced shallots
  • 8 cloves garlic, smashed
  • 4 tablespoons olive oil
  • 4 dozen clams, rinsed well
  • 1 cup hefeweizen-style beer
  • 2 cups fish stock
  • 8 ounces European-style unsalted butter, diced
  • 2 tablespoons creme fraiche
  • Salt
  • 2 oranges, peeled and cut into rounds
  • 4 tablespoons fresh picked parsley leaves
  • GRILLED BREAD WITH LIME AIOLI

  • 1/4 cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • Juice of 2 limes
  • 1 egg
  • 2 cups grapeseed oil, plus more as needed
  • Salt
  • 4 thick slices bread

Directions

  • For the clams and broth:

    Saute the shallots and garlic in the olive oil in a large pan with the clams. Pour in the beer to deglaze the pan and add the fish stock. Cook over medium-high heat until all of the clams are open. Stir in the butter and creme fraiche. Season with salt and finish by folding in the orange wheels and parsley leaves.
  • For the bread and aioli:

    Combine the vinegar, mustard, lime juice and egg in a blender. Blend well until smooth. Slowly drizzle in the oil. Continue adding the oil until the mixture reaches an aioli-like consistency. Season with salt. Lightly coat the bread with oil and sprinkle with salt. Toast or grill, and then smear with the aioli. Serve with the clams.
  • Notes:

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
  • Recipe courtesy Chef Paula Dasilva, 1500 Degrees Restaurant, Miami, Florida