Clam and leek cream
Instructions
For the creamed leeks and clams: scrape the clams and wash repeatedly under cold water.
the Arias open over high heat in a pan with oil, then drain and remove the shells.
Fry the garlic and the parsley in a pan with oil.
Add the clams and moisten with the white wine.
Add salt, pepper and cook for 5 minutes, then remove from heat and keep aside.
Wash and clean the leeks and cut them into thin slices.
Cook in boiling salted water until they are soft, then throw half the water, add the clams and blend it all together, keeping some whole clam to decorate.
To serve pour the cream in holsters on whose bottom is put a crostone of bread toasted.
Add a drizzle of raw oil and serve.
Ingredients and dosing for 4 persons
- 1000 g of fresh clams
- 2 leeks
- 3 tablespoons of olive oil
- 2 cloves of garlic
- 1 shallot
- 1/2 cup of white wine
- 1 tablespoon of chopped parsley
- Salt
- Pepper
- Sliced wholemeal bread