Clams Aux Blini Recipe
Were you looking for a great Clams Aux Blinis recipe? The goodness of Seafood makes Clams Aux Blinis a healthy treat. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. It would be a sin to not try this sinfully delicious Clams Aux Blinis recipe.
Ingredients
36 small clams
1 tablespoon finely chopped shallots
1/2 cup dry white wine
2 tablespoons fish veloute
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped tarragon
1/2 teaspoon finely chopped chives
3 egg yolks, beaten
1/2 cup heavy cream
2 ounces Pernod
1 tablespoon hollandaise sauce
12 blini
Directions
1. Have the clams opened and reserve the clams and the clam juice. Discard the shells. Chop the clams and pour the clam juice into a saucepan.
2. Add the shallots and wine and bring to the boil. Cook until wine is reduced by half. Add the fish veloute, parsley, tarragon and chives. Remove the saucepan from the heat.
3. Combine the beaten egg yolks and cream and add to the saucepan. Blend well and return to the lowest possible heat. Stir in half the Pernod and the hollan-daise sauce. Stir well and heat thoroughly but do not boil or the sauce may curdle.
4. Add the clams and heat thoroughly. Do not overcook or the clams will toughen. Add the remaining Pernod, blend well
2. Add the shallots and wine and bring to the boil. Cook until wine is reduced by half. Add the fish veloute, parsley, tarragon and chives. Remove the saucepan from the heat.
3. Combine the beaten egg yolks and cream and add to the saucepan. Blend well and return to the lowest possible heat. Stir in half the Pernod and the hollan-daise sauce. Stir well and heat thoroughly but do not boil or the sauce may curdle.
4. Add the clams and heat thoroughly. Do not overcook or the clams will toughen. Add the remaining Pernod, blend well
