Recipes

Ingredients:

4 tbsp Le beurre bordier lemon butter

2 tablespoons olive oil

1 small-medium sized shallot chopped finely

2-3 large garlic cloves chopped finely

1 1/2 cups white wine

1 kg clams (cleaned and scrubbed)

1/2 lemon

Fresh parsley leaves roughly chopped

Salt and black pepper 

Fish sauce 

Cooking:

Heat a large skillet over medium heat and add the butter and olive oil.

Cook until the butter is almost melted.

Add the chopped shallots and cook for 2-3 minutes, until shallots just change color.

Add in the garlic and cook for another 1-2 minutes, stirring everything together.

Add in the clams, stir for 1 minute. 

Pour in the white wine.

Give it a good stir and cover skillet with a lid.

Cook clams until they are all open, about 7-9 minutes.

Add a dash of fish sauce, salt and black pepper (adjust according to your taste).

Once done, turn off heat , add lemon juice and fresh herbs.

Give everything one more good stir and serve with toasted bread.