Chilled Clams with Herb Oil

Chilled Clams with Herb Oil

  • Preparation 25 min
  • Cooking 5 min
  • Chilling 1 h
  • Servings 1
  • Makes 6 appetizers
Featured in RICARDO Magazine (SUMMER 2017)

Categories

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

  • Palourdes

Note from Ricardo

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

Personal Note