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2kg of clams
1 bunch of fresh young onions
4 garlic cloves
1 lemon glazed with salt
4 tablespoons of olive oil

Wash clams carefully several times, changing water

Cut onions coarsely keeping part of their green stem. Peel and crush garlic.

Rinse glazed lemon to eliminate brine and cut it in small dice.

Pick 10 coriander stems and mash them with a pestle.

Heat up olive oil in a large cooking pot. Throw in the onions and the garlic until they get slightly brown. Add lemon, thyme stems, coriander stems and chili.

Mix well, lower heat and cook for about 2 minutes.

Throw the clams into pot. Stir and incorporate half of the chopped herbs. Cover to allow clams to open and cook at high heat for about 3 minutes.

Once clams are open, turn off the heat and brew for about 2 minutes in covered pot.

Incorporate sour cream, mixing thoroughly. Rectify seasoning and place sauce on heat once more.

Serve shells in individual bowls. Decorate with whole basil and coriander leaves. They can also be served them with a portion of aromatic rice that will combine well with clam sauce.

Making glazed lemons is very simple. First sterilize a large glass jar that will close hermetically. Choose 4 or 5 yellow lemons, free of chemicals. Wash them, cut them in quarters without detaching quarters them from center. Between each quarter, place a tablespoon of coarse sea salt.

Fill jar tightly with lemons and cover with boiled lukewarm water to which you will add a table spoon of coarse sea salt. Close up jar and cool for three weeks before using.

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