Foie Gras-Steamed Clams
Recipe from
Food & Wine
At the Greenhouse Tavern in Cleveland, Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It's such a simple recipe," he says. "I just put the clams, foie gras, and vinegar in a pot and just let them get to know each other for a while."
Servings:
4
Prep Time:
45 mins
Total Time:
1 hr
Ingredients
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1 cuppure olive oilsee savings
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1red onion, cut into wedgessee savings
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24littleneck or Mahogany clams, scrubbedsee savings
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2 tablespoonslate-harvest white wine vinegar, such as Katz's Late-Harvest Sauvignon Blanc Agrodolcesee savings
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4 tablespoonsfoie gras mousse, such as D'Artagnan'ssee savings
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4 tablespoonsunsalted butter, softenedsee savings
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Grilled bread, for servingsee savings
Directions
1.
Preheat the oven to 350 degrees. In a small baking dish, pour the olive oil over the onion wedges, cover with foil and roast for about 40 minutes, until the onion is tender. Drain, reserving the oil for another use. Coarsely chop the onion.
2.
In a large, deep pot, combine 1 cup of water with the clams, white wine vinegar, and foie gras mousse. Cover and steam over moderately high heat until the clams open, about 10 minutes. Transfer the clams to bowls, discarding any that do not open. Strain the broth into a medium bowl and rinse out the pot.
3.
Return the sauce to the pot, stopping when you reach the grit at the bottom. Add the butter and whisk over moderate heat until creamy. Add the roasted onion and cook just until heated through. Pour the sauce over the clams and serve right away with crusty grilled bread.
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