Jean Vergnes's Clams With Blini

Ingredients

• 36 littleneck clams
• 2 tablespoons finely chopped shallots
• ½ 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)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    723 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 10 grams polyunsaturated fat; 73 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 218 milligrams cholesterol; 1544 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Open the clams or have them opened. Save the clams and liquid in separate batches. There should be about 1 1/4 cups clams and 1 1/3 cups clam liquid. Chop the clams coarsely and set aside. Do not chop the clams too fine.
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.
3. Blend the butter and flour until smooth.
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.
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.
6. Add the parsley and tarragon. Add Tabasco, remaining Pernod and pepper to taste.
7. Add the clams and heat without boiling. The more the clams cook the more they toughen.
8. Serve three blini on each of six plates, and spoon equal portions of the clams in sauce over them.

• 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.

40 minutes