Jean Vergnes's Clams With Blini Recipe

Name: Jean Vergnes's Clams With Blini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 littleneck clams; 2 tablespoons finely chopped shallots; 1/2 cup dry white wine; Freshly ground pepper; 3 tablespoons butter; 3 tablespoons flour; 2 tablespoons Pernod, Ricard or other anise flavored liqueur; 2 egg yolks; 3 tablespoons heavy cream; 4 teaspoons finely chopped fresh parsley; 1 tablespoon finely chopped fresh tarragon, or half that amount dried; A few drops of Tabasco sauce; 18 blini (see recipe)

Servings: persons

36 littleneck clams
2 tablespoons finely chopped shallots
1/2 cup dry white wine
Freshly ground pepper
3 tablespoons butter
3 tablespoons flour
2 tablespoons Pernod, Ricard or other anise flavored liqueur
2 egg yolks
3 tablespoons heavy cream
4 teaspoons finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon, or half that amount dried
A few drops of Tabasco sauce
18 blini (see recipe)

1
Open the clams or have them opened.
2
Save the clams and liquid in separate batches.
3
There should be about 1 1/4 cups clams and 1 1/3 cups clam liquid.
4
Chop the clams coarsely and set aside.
5
Do not chop the clams too fine.
6
Add the chopped shallots and wine to a small skillet, and cook down until almost all the wine has evaporated.
7
Add the clam liquid.
8
Add a generous amount of pepper, and bring to a boil.
9
Blend the butter and flour until smooth.
10
Remove the saucepan from the heat, and gradually add the butter-flour mixture, a little at a time, stirring constantly with a wire whisk.
11
When thickened, add 1 tablespoon of the Pernod, and return to the heat.
12
Blend the yolks and cream, and add gradually to the sauce, stirring constantly.
13
Do not boil or the eggs will curdle.
14
You must heat the mixture, however, so that the yolks lose their raw taste.
15
Add the parsley and tarragon.
16
Add Tabasco, remaining Pernod and pepper to taste.
17
Add the clams and heat without boiling.
18
The more the clams cook the more they toughen.
19
Serve three blini on each of six plates, and spoon equal portions of the clams in sauce over them.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 36 littleneck clams, 2 tablespoons finely chopped shallots, 1/2 cup dry white wine, Freshly ground pepper, and more.

Yes, Jean Vergnes's Clams With Blini 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.

That's it — enjoy your meal!

Jean Vergnes's Clams With Blini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions