Cooking Instructions
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Step 1
Place a lidded casserole over medium heat and sauté the
Leeks (3)
in the
Butter (2 Tbsp)
until translucent.
Step 2
Deglaze the dish with the
Dry White Wine (1/3 cup)
then reduce the liquid by half.
Step 3
Add the
Fresh Cream (1 cup)
and the
Garlic (2 cloves)
then scatter in the
Grated Parmesan Cheese (1/2 cup)
and stir to combine. Season lightly to taste, with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
.
Step 4
Once the sauce has thickened to a creamy consistency, add in the
Fresh Clams (1.1 lb)
. The natural liquid from the clams will loosen up the sauce. Cover the dish with it’s lid and steam for about 6 to 8 minutes, or until all the clams have opened – being sure to discard any that haven’t.
Step 5
Scatter a few fronds of
Fresh Dill (to taste)
over the top of the dish, drizzle with a little
Olive Oil (to taste)
and serve the clams immediately with lemon wedges and fresh bread.
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