Chilled Clams with Herb Oil

Name: Chilled Clams with Herb Oil
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 appetizers
Ingredients: 2 green onions, coarsely chopped; 1/4 cup (10 g) fresh basil; 2 tbsp fresh tarragon; 1/2 cup (125 ml) canola oil; 36 small hard-shell or soft-shell clams, scrubbed clean

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Preparation 25 min
Cooking 5 min
Chilling 1 h
Servings 1
Makes 6 appetizers

Featured in RICARDO Magazine SUMMER 2017 (p. 62)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

Herb Oil
- 2 green onions, coarsely chopped
- 1/4 cup (10 g) fresh basil
- 2 tbsp fresh tarragon
- 1/2 cup (125 ml) canola oil
Clams
- 36 small hard-shell or soft-shell clams, scrubbed clean

Preparation

Herb Oil
- In a blender, purée the green onions, basil, tarragon and oil until smooth.
Palourdes
- In a large skillet over high heat, combine the clams and 2 tbsp (30 ml) of the herb oil. Keep the remaining herb oil for another use. Cover and cook for 5 minutes or until the clams begin to open. Remove from the heat and stir until all the clams have opened. Discard any that remain closed. Let cool, then transfer to a bowl and refrigerate for 1 hour or until completely chilled.
- Drain the clams and arrange on a serving plate or serve as part of the Coast-to-Coast Canadian Seafood Platter.

Note from Ricardo

Cover the herb oil with plastic wrap directly on the surface and refrigerate for up to 2 days, or freeze.

Chilled Clams with Herb Oil

Categories

Ingredients

Herb Oil

Clams

Preparation

Herb Oil

Palourdes

Note from Ricardo

Personal Note