CLAMS WITH GREEN SAUCE & ROUGH BINDWEED FRUIT PEBRE SAUCE

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Ingredients

  • 16 clams
  • 3.5 oz rough bindweed fruit
  • 1 medium onion
  • 3.4 fl oz lemon juice
  • 1 green chili pepper
  • 1 bunch parsley
  • 1 bunch coriander
  • 6 garlic cloves
  • 0.3 fl oz (2 tsp) red wine vinegar
  • 0.3 fl oz (2 tsp) apple cider vinegar
  • Plastic wrap
  • Salt and pepper

Preparation

Wash and clean the clams, reserving the shells.

Between two sheets of plastic wrap, carefully beat the clams with a knife handle.

Blanch the clams in a bowl with boiling water and put the meat in their shells.

Cut the onion into brunoise, mince the parsley and coriander, and prepare the sauces.

For the green sauce: Put the onion and parsley in a bowl, season with salt, pepper and lemon juice.

For the rough bindweed fruit pebre sauce: Put the onion, coriander, garlic, and thinly diced green chili pepper in a bowl. Stem the rough bindweed fruit, add to the mixture, and season with salt, pepper and lemon juice.

Arrange the clams in a round plate and pour the sauces over the clams.