INGREDIENTS FOR FOUR PEOPLE
- 200 grams per person as a starter and 400 grams as a main course
- 10 grams fresh ginger
- 1 bunch tarragon
- 1 small pinch Espelette pepper
- 1 soup spoon lemon-flavoured oil
PREPARING THE CLAMS
Soak the shellfish (if possible in seawater) and change the water 5 times, stirring now and again.
Preparing the herbs and condiments
Peel 10 cm of fresh ginger and finely dice.
Snip a bunch of tarragon (or, if this is unavailable, another fresh herb) into a small glass and set aside.
When your guests are seated – and not before – heat a pan of water to a rolling boil, add the clams, stir, and cover. The clams will open in a few minutes. Add the ginger cut into small pieces, snipped tarragon, and lemon-infused olive oil. Finish by adding black pepper (one twist of the mill), and a small pinch of Espelette pepper.
Serve in soup plates or bowls, and put a salad bowl on the table for the empty shells.
This recipe is suitable for most shellfish: mussels, cockles, clams, tellin clams, razor clams, quahogs, and other molluscs… This dish is virtually fat-free and calls for no added salt (that in the shellfish suffices).