Clams with Calvados
Serves 2
Ingredients
500 g clams
1 spring onion
20 g unsalted butter
1 tablespoon oil
Calvados
Cubeb pepper
Tarragon
Chervil
Source
GlorietteSoak 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 !”.
Is Calvados an apple eau-de-vie?
No. Calvados is a cider or perry eau-de-vie and not an apple or pear eau-de-vie — i.e. it is obtained from fruit that has already been fermented. It is dependent on the terroir, the varieties harvested, their quality and quantity, and the nature of the cider or perry made from these fruits.
