Clams Mariniere
Clams Mariniere Recipe from France with White Wine and Herbs
Introduction
Clams Mariniere is a classic French dish that features fresh clams cooked in a flavorful white wine broth. This dish is simple yet elegant, making it perfect for a special occasion or a cozy night in.
History
Clams Mariniere originated in France and is a popular dish in French cuisine. The dish is typically made with fresh clams, white wine, onions, herbs, and butter. It is believed to have been created in the coastal regions of France, where fresh seafood is abundant.
Ingredients
- 72 small clams
- 1 cup white wine
- 1 large onion
- 1 tsp dried thyme
- 1 whole bay leaf
- 1 tbsp fresh parsley
- 1 tbsp butter
- freshly ground black pepper
How to prepare
- Select small clams. Thoroughly scrub the clams and place them in a large pot along with the remaining ingredients. Set the pot over medium-high heat and steam until the clams open up. Remove any clams that do not open. Serve the clams in shallow bowls, pouring the sauce over them.
Variations
- Add chopped tomatoes or garlic for extra flavor.
- Substitute the white wine with chicken or vegetable broth for a non-alcoholic version.
Cooking Tips & Tricks
Make sure to thoroughly scrub the clams before cooking to remove any sand or grit.
- Be sure to discard any clams that do not open during cooking, as they may be unsafe to eat.
- Serve the clams with crusty bread to soak up the delicious broth.
Serving Suggestions
Serve Clams Mariniere with crusty bread or over pasta for a more substantial meal.
Cooking Techniques
Steaming the clams in a covered pot allows them to cook in their own juices, resulting in a flavorful broth.
Ingredient Substitutions
Use littleneck or Manila clams if small clams are not available.
- Substitute dried parsley for fresh parsley if needed.
Make Ahead Tips
Scrub the clams and prepare the ingredients ahead of time for a quick and easy meal.
Presentation Ideas
Serve the clams in shallow bowls and garnish with fresh parsley for a beautiful presentation.
Pairing Recommendations
Serve Clams Mariniere with a crisp white wine, such as Sauvignon Blanc or Chardonnay.
Storage and Reheating Instructions
Store any leftover Clams Mariniere in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until heated through.
Nutrition Information
Calories per serving
100 per serving
Carbohydrates
5g per serving
Fats
3g per serving
Proteins
10g per serving
Vitamins and minerals
Clams are a good source of iron, vitamin B12, and selenium.
Alergens
Allergens: Shellfish, dairy
Summary
Clams Mariniere is a low-calorie dish that is rich in protein and vitamins. It is a good source of iron and selenium.
Summary
Clams Mariniere is a delicious and elegant dish that is perfect for a special occasion or a cozy night in. With its simple ingredients and flavorful broth, this dish is sure to impress your guests. Enjoy the taste of France with this classic seafood dish!
How did I get this recipe?
The memory of discovering this recipe for the first time is a happy one. It was a warm summer day and I was visiting my friend Maria who lived by the seaside. As I walked along the beach, the salty sea air filled my lungs and the sound of the crashing waves surrounded me. Maria greeted me with a warm hug and invited me to join her for lunch.
She led me to a small, cozy restaurant that overlooked the ocean. The smell of garlic and butter wafted through the air, making my mouth water. Maria ordered the Clams Mariniere for us to share, and I watched in awe as the chef prepared the dish right in front of us.
He started by sautéing shallots and garlic in a large skillet until they were golden brown and fragrant. Then he added a splash of white wine and let it simmer until it reduced by half. Next, he tossed in the fresh clams and covered the skillet, allowing the clams to steam until they opened up and released their briny juices.
The chef finished the dish by stirring in a generous pat of butter and a sprinkle of fresh parsley. The aroma that filled the room was intoxicating, and I couldn't wait to dig in.
As Maria and I devoured the Clams Mariniere, I couldn't help but marvel at the simple yet elegant flavors of the dish. The sweet, tender clams paired perfectly with the rich, buttery sauce and the hint of tangy white wine. It was a taste sensation unlike anything I had ever experienced before.
After our meal, I begged Maria to share the recipe with me. She laughed and promised to teach me how to make it the next time I visited. True to her word, she invited me over a few days later and we spent the afternoon cooking together in her cozy kitchen.
Maria taught me all of her secrets for making the perfect Clams Mariniere. She stressed the importance of using the freshest clams possible and not overcooking them, as they can quickly become tough and rubbery. She also showed me how to balance the flavors of the dish, adjusting the amount of garlic, butter, and wine until it was just right.
As we sat down to enjoy our homemade Clams Mariniere, I felt a sense of pride and accomplishment. I had learned a new recipe from a dear friend and it had quickly become one of my favorites. I made a mental note to add it to my repertoire of dishes to impress my family and friends.
Over the years, I have continued to make Clams Mariniere for special occasions and gatherings. Each time I prepare the dish, I am transported back to that sunny afternoon by the sea, surrounded by good food and even better company.
I am grateful to Maria for introducing me to this delicious recipe, and for inspiring me to experiment and create in the kitchen. Cooking has always been a passion of mine, and I am thrilled to have added Clams Mariniere to my culinary arsenal. Who knows what other culinary adventures await me in the future? But for now, I will savor the memories of that first taste of Clams Mariniere, and look forward to many more meals shared with loved ones.
Categories
| French Recipes | Low-cholesterol Recipes | Thyme Recipes | White Wine Recipes |