Clam in Garlic Sorrel Cream Recipe

[Kitty]

a must try clam recipe for you!

Ingredients:​

For the Clams:​

• 2 pounds fresh clams (such as littlenecks or Manila), scrubbed and rinsed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup white wine (such as Sauvignon Blanc or Chardonnay)
• 1 cup chicken or vegetable broth
• 1 bay leaf
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

For the Sorrel Cream:​

• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup fresh sorrel leaves, chopped (if unavailable, you can use spinach or arugula)
• 1 tablespoon lemon juice (adjust to taste)
• Salt and black pepper to taste

Instructions:​

1. Prepare the Clams:​

1. Cook the Clams:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
   • Add the white wine, chicken or vegetable broth, bay leaf, and red pepper flakes (if using). Bring the mixture to a boil.
2. Add the Clams:
   • Add the clams to the pot. Cover with a lid and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open. Remove the clams from the pot and set aside, keeping them warm.
3. Reduce the Liquid:
   • Continue to simmer the remaining liquid for another 5 minutes to reduce slightly and concentrate the flavors. Remove from heat.

2. Prepare the Sorrel Cream:​

1. Sauté the Onion and Garlic:
   • In a separate saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
2. Add the Cream:
   • Pour in the heavy cream and bring to a simmer. Cook for about 5 minutes, until the cream is slightly reduced and thickened.
3. Incorporate the Sorrel:
   • Stir in the chopped sorrel leaves and cook for another 2-3 minutes until the sorrel is wilted and the cream is green and slightly thickened.
4. Season the Sauce:
   • Add lemon juice to taste, and season with salt and black pepper. Adjust the seasoning as needed.

3. Combine and Serve:​

1. Combine Clams and Sauce:
   • Gently add the cooked clams back into the sorrel cream sauce, stirring carefully to coat the clams with the sauce.
2. Serve:
   • Transfer the clams and sorrel cream sauce to serving dishes. Serve immediately, with crusty bread or over pasta or rice if desired.

This dish offers a wonderful balance of flavors and textures, with the creamy, tangy sorrel sauce complementing the sweet, briny clams. Enjoy your elegant meal!

 

[Cookie2122]

Thank you for sharing my first time ever making these and they came out delicious so my husband says

 

[KarenDeel]

Wow, clam in garlic sorrel cream sounds amazing! The creamy garlic flavor must pair perfectly with the clams. Can’t wait to try this unique recipe—thanks for sharing!

 

[Horton]

Clams in garlic sorrel cream? That sounds so decadent! The tangy sorrel must balance perfectly with the rich cream. I bet some crusty bread to soak up all that sauce would be a must!