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Large Manila Clams
2 jumbo eggs
1/2 cup of olive oil.
1 each sliced of prosciutto
salt and Pepper

Amuse bouche or finger food

Steamed clams with hollandaise sauce and crispy prosciutto


Prepare the hollandaise with the two jumbo eggs replace the clarified butter with the olive oil will give to the sauce a lighter taste and mineral flavor. Take the sliced prosciutto cut off the fat and place on a silicon mat or parchment paper, then roasted in the preheat oven at 350 degrees until crispy, remove it and let it dry out after 15 minutes it will be crispy. This can be prepare at head of time. Place the clams in a sauce pan with a splash of white wine and cover the pan with his on lid. Turn on the flame very low and allow the clams to steam inside the wine. It will take about ten 10 to 12 minutes to prepare. Remove the lid and the clams will be open, strain the juice in the bowl that you will use to make the hollandaise sauce. By using the same clams juice and the wine for the sauce it will match the flavor of the clam. Discard half shell and use the shell with the clam on it, served with a teaspoon of the sauce by covering the clam and garnished with the already crispy oven dried sliced of "Prosciutto".

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