Some really easy, super impressive (strut your knife skills to your friends.... over Zoom?) recipes for the white wines in your life.
Steamed Clams with Fennel and Bacon
Yield
4 servings
Total Time
20 minutes
Prep Time, 5-10 minutes, Cook Time 10 minutes
Ingredients
6 slices bacon cut in small chunks (freeze for 30 mins, then chop to achieve more uniform cuts)
1 clove of garlic, minced
1 shallot, half of it minced, the other half sliced, divided
3 tbsp olive oil
2 lb fresh manila clams, scrubbed clean
12 oz (1.5 cups) dry white wine, like Locus Modo White
1-2 tbsp fresh fennel stems with fronds, finely chopped (or 1 tsp fennel seeds)
2 lemons sliced for garnish
Parsley leaves or fennel fronds for garnish, if desired.
Method
Cook the bacon in a large pan (an 7 or 8 qt dutch oven or even a wok with lid would work) over medium heat, rendering the fat.
Cook slowly enough to cook the fat out and not burn the bacon.
Transfer the bacon to a paper towel lined plate.
Add garlic and sliced shallots to the pan and cook in the bacon grease until just softened, about 1 minute. Transfer to a bowl and combine with the bacon.
Increase the heat to medium high. Add olive oil to the pan. Add minced shallot and clams. Cook clams, stirring constantly for about 2 minutes. Add wine and the fennel. Cover and cook until clams are open.
Remove from heat. Remove any clams that have not opened.
Add the reserved bacon-shallot mixture. Serve with lemons on the side. Garnish as desired.
Note: This would be delicious with some grilled toast. Generously butter 4 slices of a rustic bread cut into 1-inch slices. Rub garlic over each slice. Grill or bake until golden or crispy.
Oysters Mignonette
Yields
8-9 fl oz.
Total Prep Time
5-10 minutes
Ingredients
1/2 cup champagne vinegar
2 tbsps finely chopped shallots
2 tsps pink peppercorns, coarsely crushed
1 tsp minced parsley
1/4 cup dry sparkling wine
1/4 teaspoon salt
A dozen oysters, shucked, still in shelf
Method
Gently mix ingredients. Serve over oysters.
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