BOISE, Idaho — Chef Franck's Clams
3 pounds fresh, live manila clams (or mussels)
1/3 cup diced shallots
1 cup sliced leeks
1/3 cup julienne carrots
1/2 cup diced celery
2 Tbsp minced garlic
2 Tbsp pesto
1 cup course chopped Italian parsley
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 bottle dry white wine (Bouchard Père et Fils Rully Blanc chardonnay is a great choice)
1 tsp olive oil
Coat saute pan with 1 tsp olive oil and heat on med-high heat. Add shallots, leeks, celery, and carrot. Season with salt and pepper.
Sweat the vegetables in the hot pan until shallots and celery are nearly translucent.
Add white wine, garlic, and pesto. Cook for 2 minutes.
Turn heat to high and bring to boil. Add clams, stir, and cover, cooking 3-4 minutes.
Add cream, more salt, and pepper to taste, parmesan and parsley. Continue cooking until nearly all clams have opened.*
Transfer to a serving dish and garnish with cherry tomatoes. Serve as an appetizer with warm baguettes or as an entree with pasta.
Discard any unopened clams.
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