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Recipe by: manelyne
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See below ingredients and instructions of the recipe
48 Clams
3/4 Bottle white wine (1 liter)
Leek
Small onion
Clove garlic
1 qt Fish stock
Peeled, chopped tomato
Small bunch marjoram
Leaf of celery
4 x Crusts of bread (croutons)
From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's
ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams
(cockles or mussels can be used as well). Pour over them
three-quarters of a bottle of white wine and let them cook until they
have opened. Drain them, setting aside the liquid in which they have
cooked, and remove the empty half-shells. -- Chop the white part of a
leek with a small onion, add a clove of garlic, and saute this
mixture in a saucepan with good oil, add the liquid from the clams,
and a quart of fish stock; add a peeled and chopped tomato, a bouquet
of marjoram, and a few green leaves of celery. Let this bubble fast
for ten minutes, remove the bouquet and the garlic, stir the clams
into the soup, and pour it into the tureen. Serve separately small
croutons of bread fried in oil."
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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