Steamed Littlenecks Gfp Recipe
Saffron-tomato broth, shallots, fresh fennel, and garlic in a lemon grass butter sauce.
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Ingredients
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Broth Ingredients
Butter Sauce Ingredients
Littlenecks Ingredients
Method
Broth Preparation
- 1
- 2
Add Fennel and Tomatoes
Stir in the diced fennel and sauté for an additional 3 minutes. Then add the diced tomatoes, saffron threads, salt, and black pepper. Stir well.
- 3
Add Broth
Pour in the vegetable broth, bring the mixture to a simmer, and let it cook for about 10 minutes, allowing the flavors to meld.
Butter Sauce Preparation
- 4
Melt Butter
In a separate saucepan, melt the unsalted butter over low heat. Add the minced lemongrass and cook for 2-3 minutes until aromatic.
- 5
Finish Sauce
Stir in the fresh lemon juice and remove from heat. Set aside.
Cooking Littlenecks
- 6
Steam Littlenecks
Add the cleaned littleneck clams to the simmering broth. Cover the pot and steam for about 5-7 minutes, or until the clams have opened.
- 7
Combine and Serve
Once the clams are cooked, carefully transfer them to a serving dish. Pour the saffron-tomato broth over the clams, and drizzle with the lemongrass butter sauce. Serve immediately.
