Jean Vergnes's Clams With Blini

Name: Jean Vergnes's Clams With Blini
Total time: 40 min
Yield: 6 servings
Cuisine: new england
Ingredients: 36 littleneck clams; 2 tablespoons finely chopped shallots; 1/2 cup dry white wine; Freshly ground pepper; 3 tablespoons butter; 3 tablespoons flour; 2 tablespoons Pernod, Ricard or other anise flavored liqueur; 2 egg yolks; 3 tablespoons heavy cream; 4 teaspoons finely chopped fresh parsley; 1 tablespoon finely chopped fresh tarragon, or half that amount dried; A few drops of Tabasco sauce; 18 blini (see recipe)

By Fred Ferretti

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

36littleneck clams
2tablespoons finely chopped shallots
½cup dry white wine
Freshly ground pepper
3tablespoons butter
3tablespoons flour
2tablespoons Pernod, Ricard or other anise flavored liqueur
2egg yolks
3tablespoons heavy cream
4teaspoons finely chopped fresh parsley
1tablespoon finely chopped fresh tarragon, or half that amount dried
A few drops of Tabasco sauce
18blini (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Open the clams or have them opened. Save the clams and liquid in separate batches. There should be about 1¼ cups clams and 1⅓ cups clam liquid. Chop the clams coarsely and set aside. Do not chop the clams too fine.
Step 2
Add the chopped shallots and wine to a small skillet, and cook down until almost all the wine has evaporated. Add the clam liquid. Add a generous amount of pepper, and bring to a boil.
Step 3
Blend the butter and flour until smooth.
Step 4
Remove the saucepan from the heat, and gradually add the butter-flour mixture, a little at a time, stirring constantly with a wire whisk. When thickened, add 1 tablespoon of the Pernod, and return to the heat.
Step 5
Blend the yolks and cream, and add gradually to the sauce, stirring constantly. Do not boil or the eggs will curdle. You must heat the mixture, however, so that the yolks lose their raw taste.
Step 6
Add the parsley and tarragon. Add Tabasco, remaining Pernod and pepper to taste.
Step 7
Add the clams and heat without boiling. The more the clams cook the more they toughen.
Step 8
Serve three blini on each of six plates, and spoon equal portions of the clams in sauce over them.

Tip

The above recipe specifies the use of littleneck clams. When purchasing the clams, select the smallest ones available. The smallest clams are much more tender than, say, the larger cherrystones. Chowder clams would not be acceptable.