Clam stock

Clam stock

By
From
Becasse
Makes
1 litre
Photographer
Steve Brown

Ingredients

Quantity Ingredient
30ml non-scented cooking oil
6 shallots, finely sliced
3 garlic cloves, finely sliced
30g fresh ginger, finely sliced
1 stalk lemongrass, finely sliced
1 teaspoon coriander seeds, crushed
1 kaffir lime leaf
300ml white wine
1kg fresh clams
1 litre water
1/2 cup coriander stalks
pinch salt
freshly ground white pepper
few drops lemon juice

Method

  1. Heat a heavy-based saucepan over a medium-high heat. Add the oil then the shallots, garlic, ginger, lemongrass, coriander seeds and lime leaf. Sweat gently for 5 minutes until shallts are soft but not coloured. Add the white wine and simmer until reduced by two-thirds.
  2. Meanwhile, put the clams into a double layer of plastic bags and seal. Smash with a rolling pin until thoroughly crushed, being careful not to let any juices escape. Add the smashed clams to the saucepan and add the water. Bring to the boil, then lower the heat and simmer gently for 5 minutes.
  3. Remove the pan from the heat and add the coriander stalks, salt and pepper and lemon juice. Cover the pan tightly with cling film and leave to stand for 15 minutes to infuse. Pass through a chinois or fine sieve lined with muslin. Refrigerate and use within 2 days.
Tags:
restaurant
Becasse
Justin
North
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