Happiness in the kitchen 厨房里的快乐 -158 法式白葡萄酒蛤蜊 Wine steamed clams from France

 

材料：

· 2磅小到中等蛤蜊;

· 1个小的洋葱，切成丁，1把香菜切碎，2个蒜切成片;

· 1/2 杯白葡萄酒，1大勺橄榄油，1大勺butter, 1小勺柠檬汁。

做法：

1.蛤蜊入锅烧之前，需要放人干净水中养一小时，让其自然吐沙。(如果当天无法做，也可以放入清水中加上1/2量的冰块，再放入冰箱中，第二天仍然是90%是活的)。

2．略深的平底锅里，放入橄榄油，切好的蒜片，切好的洋葱丁，用中大火翻炒。

3．加入白酒和butter-白脱油，3分钟，炒出香味。

4．接着倒入洗干净的蛤蜊，盖上锅盖，5分钟后，一边继续换中火，一边先取出开口的蛤蜊放入边上的大碗中。再过2分钟后，应该可以取出全部开口的蛤蜊。如果还有没有开口的，就舍去。保持蛤蜊温度，不要让其冷却。

5．香菜切碎放入锅中一分钟后，将锅中除洋葱片外，所有的其他东西包括汤汁放入小粉碎机中打碎。

6．将打好的混合浓稠汤汁浇到蛤蜊，再撒少许胡椒粉，美味无比酒香的蛤蜊可以上了！

P．S．

1．中文版是简化。

2．如果不放白脱油，加一大勺生抽，就是中式风格。再加一些辣椒调味，就是辣味版。

Ingredients

• 1 medium onion, chopped
• 2 small garlic cloves, sliced thin
• 1 tablespoon olive oil
• 1/2 cup dry white wine or dry vermouth
• 2 dozen small hard-shelled clams, scrubbed well
• 1 cup fresh cilantro, washed and spun dry
• 1/2 cup fresh flat-leafed parsley leaves, washed and spun dry
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice, or to taste
• Fresh cilantro and/or parsley sprigs.

Recipe

1. In a large heavy saucepan cook onion and half of garlic in oil over moderately low heat, stirring, until softened.
2. Add wine or vermouth and simmer, uncovered, stirring occasionally, 5 minutes.
3. Add clams and steam, covered, over moderately high heat 5 to 7 minutes, transferring them as they open with tongs to a serving bowl and reserving cooking liquid.
4. Discard any clams that remain unopened after 7 minutes.
5. Keep clams warm.
6. In a blender, blend together the cilantro, parsley, butter, remaining garlic, lemon juice, and reserved cooking liquid until smooth.
7. Pour the sauce over the clams and toss to combine

Serve with crusty Italian or French bread.