Clams In Spinach And Garlic Broth Recipe

Name: Clams In Spinach And Garlic Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups well-flavored chicken stock; 3 1/4 cups packed spinach leaves (no stems); 1/2 cup dry white wine; 4 pounds mahogany or littleneck clams, scrubbed; 2 tablespoons flat-leaf parsley; 2 tablespoons watercress leaves; 2 tablespoons basil leaves; 1 tablespoon chopped chives; 1 large clove garlic, chopped; 1 tablespoon chopped shallot; 4 tablespoons softened unsalted butter; Juice of 1/2 lemon; 1 tablespoon Pernod or Ricard; ⅓ cup heavy cream; Fresh-ground black pepper to taste

Servings: persons

3 cups well-flavored chicken stock
3 1/4 cups packed spinach leaves (no stems)
1/2 cup dry white wine
4 pounds mahogany or littleneck clams, scrubbed
2 tablespoons flat-leaf parsley
2 tablespoons watercress leaves
2 tablespoons basil leaves
1 tablespoon chopped chives
1 large clove garlic, chopped
1 tablespoon chopped shallot
4 tablespoons softened unsalted butter
Juice of 1/2 lemon
1 tablespoon Pernod or Ricard
⅓ cup heavy cream
Fresh-ground black pepper to taste

1
Place chicken stock in 4-quart saucepan.
2
Add 3 cups spinach, and cook until wilted, about 2 minutes.
3
Use slotted spoon to transfer spinach to blender, with 1/2 cup hot chicken stock.
4
Puree.
5
Place wine in 4-quart saucepan, add clams, cover and cook over medium heat until clams open, 3 to 5 minutes.
6
Drain clams, and strain liquid into chicken stock.
7
Set clams aside.
8
Add parsley, watercress, basil, chives and remaining spinach to blender.
9
Puree.
10
Add garlic and shallots.
11
Puree.
12
Add butter.
13
Puree, and pour mixture into chicken stock.
14
Add lemon juice, Pernod and cream.
15
Season to taste with pepper.
16
Add clams to broth, reheat and serve.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups well-flavored chicken stock, 3 1/4 cups packed spinach leaves (no stems), 1/2 cup dry white wine, 4 pounds mahogany or littleneck clams, scrubbed, and more.

Yes, Clams In Spinach And Garlic Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clams In Spinach And Garlic Broth

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