Recipes

Soak the clams in lightly salted water for 10 minutes.
Rinse and drain the clams.
Add the oil to a pan and melt the butter in it.
Add the chopped spring onion, then the clams.
Season well with pepper.
Allow to sweat for 2 minutes over very high heat.
Flambé the mix­ture with Calvados.
Cover and stir.
Cook for 3 minutes over very high heat.
The clams will open once cooked.
Arrange the clams in a deep plate.
Keep the juice in the pan, add the butter, and reduce.
Pour the reduced juice over the clams and add the herbs.

Enjoy your meal !

Chef Xavier’s words : “This is a summer recipe offer­ing a light and incred­ibly fla­vor­ful dish that high­lights the shell­fish and is enhanced by the aromas of Calvados. The Calvados bal­ances the sauce reduc­tion, and the lemon adds a final burst of zest !”.