Recipe: Appetizer:
Steamed Clams with Cream, Lemon and Caviar
This recipe makes enough
sauce for 1 dozen clams.
˝ cup dry white wine (one
of the Pinot Gris would be perfect!)
1 tablespoon minced shallots
˝ teaspoon minced fresh thyme
˝ teaspoon minced fresh chives
4 teaspoons heavy cream
˝ teaspoon fresh lemon juice
Salt and freshly ground black pepper to
taste
1 ounce top quality caviar
Lemon zest strips for garnish
Place the clams (cleaned and
scrubbed), wine, shallots, thyme and a dash
of black pepper in a large saucepan. Cover
and cook over high heat until the clams
open, 5 to 8 minutes. Transfer the clams
to a bowl. Strain one teaspoon of the cooking
liquid and reserve. Remove the empty side
of the shell from each clam and reserve.
In a small bowl, stir together
the cream, lemon juice, chives, and reserved
cooking liquid. Gently fold in the caviar.
Season with salt and pepper to taste. Spoon
sauce over each clam and garnish with a
small piece of lemon zest.
Pinot Gris! Here are
a few to try:
($13).
Really liked the spicy character of this
appealing Pinto Gris – adds interest
and balance to the gentle orchard and citrus
fruit. Quite versatile with food –
more versatile with flavorful dishes than
you might think. Ready to drink now.
($16). A
lovely floral bouquet introduces a fruity,
concentrated wine that features lush flavors
balanced by a racy citrus acidity. Wonderful
paired with delicate fish and shellfish
dishes, and surprisingly addictive as a
match for pâté! Ready to drink now.
($15). Another
winner from one of the most consistent and
high quality Pinot Gris producers in the
country. Sophisticated and beautifully balanced,
with white fruit and spice alongside a subtle
tropical note. Lovely finish. Ready to drink
now.
from Party Planning, october 2001
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