Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tiny Clams
Method
Cooking Directions
- 1
Prepare the Clams
Rinse the tiny clams under cold water to remove any sand or grit. Set aside.
- 2
Make the Sauce
In a large skillet over medium heat, melt the butter and sauté the shallots and garlic until fragrant and translucent, about 2-3 minutes.
- 3
Add Lobster Stock and Cognac
Pour in the lobster stock and cognac, bringing the mixture to a simmer. Let it cook for about 5 minutes to reduce slightly.
- 4
Add Cream and Clams
Stir in the heavy cream and add the rinsed clams. Cover the skillet and cook for about 5-7 minutes or until the clams have opened. Discard any that remain closed.
- 5
Season and Garnish
Season the sauce with salt and black pepper to taste. Stir in the chopped parsley just before serving.
- 6
Serve
Serve the clams in the cognac lobster cream sauce with grilled bread on the side for dipping.
