Dishes

Clams in Garlic Sorrel Cream

Prep: 20 minutes | Cook: 15 minutes Serves 2-3

This fragrant and flavorful clam dish takes any home kitchen into gourmet territory.

Ingredients
  • Bowery Green Sorrel, 1.5 oz
  • 4 tablespoons unsalted butter, divided
  • 5 cloves garlic, minced, divided
  • 2 medium shallots, diced, divided
  • 1/2 cup heavy cream
  • 1 cup chicken stock
  • 3/4 cup white wine, (dry)
  • 2 pounds little neck clams
  • kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives or dill
Recipe Preparation
  1. Soak clams in cold water for at least 20 minutes then drain well.
  2. In a small pot add water and set on high heat to boil, add 2 teaspoons salt.
  3. Make an ice bath and set aside. Blanch, shock, then squeeze out any excess liquid from the sorrel.
  4. Melt butter in a large stockpot over medium heat. Add half the garlic, shallots, and cook down stirring until fragrant, about 2 minutes.
  5. Add in heavy cream and simmer for 1 minute.
  6. In a blender, add heavy cream mixture and sorrel and blend on high for 40 seconds. Set aside.
  7. Melt second half of the butter in a large stockpot over medium heat. Add half the garlic, shallots and, and cook down stirring until fragrant, about 2 minutes.
  8. Add chicken stock and wine then bring to a boil. Reduce heat and simmer until reduced, about 1-2 minutes.
  9. Stir in clams. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 9 minutes.
  10. Discard any unopened clams. Remove clams from heat; stir in sorrel heavy cream and season with salt, pepper and lemon to taste.
  11. Serve immediately, garnished with dill chives, and sorrel.