Dish Description:
Nathan Guggenheimer has been the Sous Chef for sister restaurants db Bistro and Lumiere since they opened in 2008. He has recently been appointed as Chef de Cuisine of db Bistro Modern! Here is one of his favorite clams recipes
Ingredients:
- 15 B.C. Manila Clams
- 1 Toulouse Sausage
- 1 Purple Potato (cooked and diced)
- 1 piece Young Garlic (minced)
- 20 grams Wild Mushrooms (seared)
- 1 pinch Scallions
- 5 grams Baby Spinach
- 1 Shallot (diced)
- 3 cherry tomatoes (blanched and peeled)
Cooking Instructions:
- Caramelize the pork link in a large pot, then add clams and cook covered with white wine, cream and garlic butter.
- Cook for approx. 3 minutes or until the clam shells have opened.
- Strain the liquid into a new pan and reduce the liquid with the remaining ingredients.
- Once the liquid has reduced to a sauce-like consistency place the clams in a bowl and pour the sauce over. Finish with some fresh parsley leaves.