Clams in a sauce of cream, cider and caper

"Honey if there is, it immediately no!" Such things happen we have with clams. No matter how much you buy, you still just end. Pasta shells chowder with Klemme – this level of your favorite dishes. And this time, being the owner of a heavy mesh of shells, we cooked them with cider and cream.





Clams in a sauce of cream, cider and caper
 

• 1 kg shell clams
  
  
• 8 cloves of garlic
  
  
• 200 ml of cider or dry white wine
  
  
• 200 g cream 23 % fat
  
  
• 2 sprigs of thyme
  
  
• 1 sprig of rosemary
  
  
• 1 tsp grainy mustard
  
  
• 1 tsp capers
  
  
• 1 S. L. olive oil
  
  
• salt, sugar, black pepper
  
  

 

Crush peeled garlic cloves and fry them in olive oil for 2 minutes on low heat.

Add to the pan, sprigs of thyme and rosemary, cook another minute.

Pour a glass of cider or white wine and evaporate to half the volume.

Shell clams to touch that was not cracked or open, rinse and add to the pan.

Cook 3-4 minutes, increase the flame, shaking or stirring gently with clams. They should be disclosed and must be disposed of unopened.

Rosemary and thyme remove and discard the clams to take out and put in a warm place.

In the remaining pan liquid, add grainy mustard, 1 tbsp capers (if the capers in salt – previously well washed), 1 tsp sugar, salt, ground black pepper, pour the cream and warm on low heat for 2-3 minutes, without boiling.

Pour clams the sauce and serve.

Moscow, of course, the port of seven seas (or whatever it said before), but clams are not too often seen in our stores. And seeing – to doubt their freshness. Shells should be fresh and alive, kept in aerated aquaria in sea water. Well what can we say about the taste of the clams? Some happiness in a bowl of salty and tangy marine aroma, the freshness, the sun, the breeze and the feeling of fullness of life.published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: zveruska.livejournal.com/112492.html