Clams With Red Pepper Mayonnaise Recipe
Ingredients
| Shallots | 2 | |
| Tarragon | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| 32 cherrystone clams, scrubbed | ||
| Sweet red pepper | 1 To taste | |
| 3 tablespoons Lighten-Up Mayonnaise | ||
| Chopped parsley | 2 Tablespoon, garnish | |
Directions
Combine the shallots, tarragon, bay leaf, water, and lemon juice in a large, heavy-bottom saucepan.
Add the garlic by pushing it through a garlic press into the pan.
Bring to a boil and add clams.
Reduce heat and simmer, covered, until the clams are open, about 8 to 10 minutes.
Remove clams from their shells and keep warm.
Reserve half of the shells.
Roast the pepper under a broiler for 8 to 10 minutes.
Put the pepper in a paper bag and allow it to sit for 30 minutes, then peel off the skin.
In a food processor or a blender on medium speed, puree the pepper.
Combine the pureed pepper with the mayonnaise, in a large bowl.
Toss clams with the mayonnaise mixture until all are coated.
Place one clam in each shell half.
Garnish with parsley, if desired.
Add the garlic by pushing it through a garlic press into the pan.
Bring to a boil and add clams.
Reduce heat and simmer, covered, until the clams are open, about 8 to 10 minutes.
Remove clams from their shells and keep warm.
Reserve half of the shells.
Roast the pepper under a broiler for 8 to 10 minutes.
Put the pepper in a paper bag and allow it to sit for 30 minutes, then peel off the skin.
In a food processor or a blender on medium speed, puree the pepper.
Combine the pureed pepper with the mayonnaise, in a large bowl.
Toss clams with the mayonnaise mixture until all are coated.
Place one clam in each shell half.
Garnish with parsley, if desired.
Chef
