Three Michelin Star Swiss Chef Daniel Humm of Restaurant Eleven Madison Park Restaurant in Manhattan´s Grammacy - Murray Hill región was interviewed for the Food and Wine Magazine, Published by: Time, Inc.
Here is his récipe .. ( Quite wonderful though I eliminated the bacon & The Reggiano Parmesan ) ..
1 cup dry White wine of choice
3 garlic cloves crushed
1 shallot thinly sliced
2 thyme sprigs
1 bay leaf
24 fresh clams
Filling:
2 Thin slices of bacon of choice
3 tbsps. unsalted butter
3 garlic cloves minced
1 médium shallot minced extremely finely
1 / 2 cup dry White wine
1 / 2 cup chicken stock broth home made
2 shucked clams finely chopped
1 / 2 cup Brioche bread crumbs
3 / 4 tsp. salt ( Daniel used kosher salt )
Topping:
1 / 4 Cup fresh brioche bread crumbs
1 tblsp. very finely minced parsley fresh
1 tsp. fresh lemon zest grated
1 tblsps. finely grated Parmesan ( I did not use )
Kosher salt ( I used sea salt )
Lemon wedges for serving ..
PREPARE THE CLAMS:
1) In a large saucepan, combine the wine, garlic, shallot, sprigs of thyme and the bay leaf and bring to a soft boil over médium heat. Add the clams and cover and cook, shaking the pan, until clams open - 5 minutes should do it ..
2) Now, using tongs or a slotted spoon, transfer the clams to a large baking tray and discard the cooking liquid .. Let the clams cool slightly and then, Split the shells in half and transfer the clam meat to a small bowl .. Clean the Shell halves of the clams and arrange on the baking sheet .. Discard the remaining shells.
3) Prepare the filling .. In a large skillet sauté the bacon and stir occassionally until browned and just crisp, 5 to 6 minutes.
Now, Add the butter, garlci, and shallot and stir frequently until softened 5 minutes. Add the wine and cook until scraping up Brown bits, about 5 minutes. Add the chicken stock, and cook until reduced to a thin glaze, about 4 to 5 minutes. Then stir in the shuckled clams, and add the lemon juice, salt and the breadcrumbs.
4) The Topping:
In a médium glass bowl, mix the brioche crumbs with the parsley, zest and cheese. Season with salt.
Now, preheat oven, 180 C or 350 F, and put 1 clam on each half Shell and top with the filling .. Bake 15 minutes or until bubbling and the tops are Golden ..
Serve with fresh lemon and a glass of the same White wine .. The Chef suggests: French L´ Avión Roussanne Stolpman Vineyards 2014 .. Or similar ..
Extraordinarily sublimely exquisite ..
Here is his récipe .. ( Quite wonderful though I eliminated the bacon & The Reggiano Parmesan ) ..
1 cup dry White wine of choice
3 garlic cloves crushed
1 shallot thinly sliced
2 thyme sprigs
1 bay leaf
24 fresh clams
Filling:
2 Thin slices of bacon of choice
3 tbsps. unsalted butter
3 garlic cloves minced
1 médium shallot minced extremely finely
1 / 2 cup dry White wine
1 / 2 cup chicken stock broth home made
2 shucked clams finely chopped
1 / 2 cup Brioche bread crumbs
3 / 4 tsp. salt ( Daniel used kosher salt )
Topping:
1 / 4 Cup fresh brioche bread crumbs
1 tblsp. very finely minced parsley fresh
1 tsp. fresh lemon zest grated
1 tblsps. finely grated Parmesan ( I did not use )
Kosher salt ( I used sea salt )
Lemon wedges for serving ..
PREPARE THE CLAMS:
1) In a large saucepan, combine the wine, garlic, shallot, sprigs of thyme and the bay leaf and bring to a soft boil over médium heat. Add the clams and cover and cook, shaking the pan, until clams open - 5 minutes should do it ..
2) Now, using tongs or a slotted spoon, transfer the clams to a large baking tray and discard the cooking liquid .. Let the clams cool slightly and then, Split the shells in half and transfer the clam meat to a small bowl .. Clean the Shell halves of the clams and arrange on the baking sheet .. Discard the remaining shells.
3) Prepare the filling .. In a large skillet sauté the bacon and stir occassionally until browned and just crisp, 5 to 6 minutes.
Now, Add the butter, garlci, and shallot and stir frequently until softened 5 minutes. Add the wine and cook until scraping up Brown bits, about 5 minutes. Add the chicken stock, and cook until reduced to a thin glaze, about 4 to 5 minutes. Then stir in the shuckled clams, and add the lemon juice, salt and the breadcrumbs.
4) The Topping:
In a médium glass bowl, mix the brioche crumbs with the parsley, zest and cheese. Season with salt.
Now, preheat oven, 180 C or 350 F, and put 1 clam on each half Shell and top with the filling .. Bake 15 minutes or until bubbling and the tops are Golden ..
Serve with fresh lemon and a glass of the same White wine .. The Chef suggests: French L´ Avión Roussanne Stolpman Vineyards 2014 .. Or similar ..
Extraordinarily sublimely exquisite ..
