clam broth with yellow new potatoes, roasted tomatoes and fresh herbs
Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish
Warmth, comfort, and well being are brought forward using pleasurable flavours of the sea and the land.
IngredientsRecipe for 4
Clam shell broth
Plating and finishing touches
Preparation time: 75.00 min
Preheat your Oven at 195.00 °F
Stem the Thai basil, cut the lemongrass in two or three.
Cut the potatoes in half.
- Roasted tomatoes
Cut the cherry tomatoes in half and place in a baking dish.
Sprinkle with icing sugar, olive oil, salt and pepper.
Add the basil stalks, lemongrass and 3 cloves of light crushed garlic.
Bake in the oven for about 1h15 minutes.
In a saucepan with some olive oil, sauté half a stick of lemongrass, 2 cloves of whole garlic and the potatoes.
Season with salt, add 125 ml of shell stock, turn the heat to low, cover and simmer about 10 minutes.
The potatoes will become very tender by the end of cooking.
- Shell broth
In a casserole, heat 2 tbsp. olive oil over high heat with cut lemon grass and kaffir lime leaves.
Add the clams, mix a little, deglaze with white wine, add pepper and cook covered for about 2 minutes to allow the clams to open.
Lower the heat to keep the broth warm with the clams.
Bring to a boil just before serving.
- Plating and finishing touches
In a bowl or deep plate, place the tender potatoes, place 8 open clams per plate.
Place the cherry tomatoes nicely on the plate, sprinkle with tomato sauce.
Pour the hot shell broth on everything.
Garnish with dill sprigs, Thai basil leaves, and coriander sprouts.
Many shellfish can be adapted to this recipe, be creative and enjoy.