Palourde clams with Jersey Royal, parsley & wild garlic veloute, bacon crumb

By
Miele
Added
28 March, 2016



Clams are so quick and easy to cook and are incredible value for money. The stage of the wild garlic season will dictate the strength of the garlic flavour, when the wild garlic is mild at the start of the season, this veloute will be dominated by the parsley, but I quite like that, adjust the quantities as you wish….


SERVES 8 as part of a tasting menu


FOR THE SHALLOT CONFIT

1 banana shallot, perfectly finely diced

100ml extra virgin olive oil


FOR THE BACON CRUMB

200g smoked streaky bacon, cut into lardons

FOR THE VELOUTE

500g Jersey Royals, peeled and sliced into 1cm discs

30g butter

40g wild garlic

30g picked flat leaf parsley leaves

60ml whole milk

60ml double cream


FOR THE CLAMS

300g palourde clams, scrubbed in cold water, any cracked shells discarded

100ml white wine


TO GARNISH

Micro parsley leaves


EQUIPMENT NEEDED: Thermo or food processor, steamer, vacuum packer


Start with the confit: Place the shallots and the olive oil in a pan and cook for 5 hours, on the lowest heat possible, stirring occasionally.


To make the crumb fry the bacon in a non-stick pan until golden brown, draining off the fat as and when needed. Drain the bacon on to some kitchen paper and when cold enough to handle, chop very finely so it resembles crumbs.


Place the sliced and peeled Jersey Royals into a vacuum bag with the butter and some Maldon salt and vacuum seal them into a single layer (divide between two bags if desired). Steam on 100°C for 16 minutes.  


Meanwhile, blanch the wild garlic and flat parsley leaves for two seconds and then transfer immediately into iced water. Squeeze thoroughly. Blend alongside the potatoes, milk and cream until very smooth. Check the seasoning and chill immediately in a bowl over iced water to keep the green colour.


Add the clams and white wine in a solid container and steam on 85C for 2-3 minutes or until opened (discard any that remain shut). Leave two clams in a shell per person and shell the rest. Pass the cooking liquor through a double layer of muslin.


To serve, heat the clams in two tablespoons of shallot confit with the cooking liquor from the clams. Warm the veloute gently; pour into a shallow bowl, top with the clams, juices, micro cress and bacon crumb. Serve immediately.


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