Recipe courtesy of Paula Dasilva
Episode: Miami
Total:
35 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Clams and Broth:
Grilled Bread with Lime Aioli:

Directions

For the clams and broth: Saute the shallots and garlic in the olive oil in a large pan with the clams. Pour in the beer to deglaze and add the fish stock. Cook over medium-high heat until all of the clams are open. Stir in the butter and creme fraiche. Season with salt and finish by folding in the orange wheels and parsley leaves.

For the bread and aioli: Combine the vinegar, mustard, lime juice and egg in a blender. Blend well until smooth. Slowly drizzle in the oil. Continue adding the oil until aioli consistency. Season with salt. Lightly coat the bread with oil and sprinkle with salt. Toast or grill, and then smear with the aioli. Serve with the clams. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Manila Clams in Garlic and Beer

Recipe courtesy of Robert Irvine

White Chocolate Bark

Recipe courtesy of Ina Garten

White Bean and Escarole Soup

Recipe courtesy of Food Network Kitchen

Red, White, and Blue Fruit Cups

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking