Steamed Clams in Verjus

1. 1

   Preheat the oven to 300.

2. 2

   In a large, deep skillet, bring the verjus to a boil.

3. 3

   Add the clams, cover and cook over high heat, shaking the pan occasionally.

4. 4

   As the clams open, after about 4 minutes, transfer them to a deep, ovenproof platter.

5. 5

   Discard any clams that do not open.

6. 6

   Cover the platter with a damp kitchen towel and keep the clams warm in the oven.

7. 7

   Reserve the clam cooking liquid in a bowl and wipe out the skillet.

8. 8

   Heat the olive oil in the skillet.

9. 9

   Add the garlic and shallot and cook over moderate heat, stirring, until softened, about 4 minutes.

10. 10

    Pour in the reserved clam cooking liquid, stopping before you reach the grit at the bottom.

11. 11

    Boil over high heat until reduced to 1 cup, about 5 minutes.

12. 12

    Add the tomato and parsley and season with salt and pepper.

13. 13

    Pour the sauce over the clams and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.