WSVN — Clams are a treat for shellfish lovers. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Morgan Zorniger
The Restaurant: Juniper on the Water in Hallandale Beach
The Dish: Clams a la Plancha

10 shallots
1 lb. butter
2 cups milk
kosher salt to taste
2 bunches parsley
6 cloves garlic
2 cups olive & canola oil (50/50)
3 small slices of toasted french bread
14 Middleneck Clams

Method of Preparation:
– First- add butter and some shallots to a pan and simmer on low for about half an hour. Then, add milk and turn the flame up to medium-high. Simmer several minutes to cook the shallots.

– When it boils, set it aside- then make the garlic parsley sauce. In a blender put toasted pieces of french bread, parsley, garlic, a pinch of kosher salt, a blend of canola & olive oil. Blend until creamy. Put the parsley sauce into a serving bottle or bowl and set aside.

– Next, pour the onion cream mixture into the blender.

When it’s creamy put it back in the pot and set it aside on the stove.

– Chef Morgan adds white wine and olive oil to a bowl of middleneck clams then pours it all into a hot skillet.

– Cover to steam about 3-4 minutes. Remember, if a clam doesn’t open, don’t eat it!

To Plate:
– Pour the steamed clams into a bowl and add the onion cream sauce and the garlic parsley sauce. Serve with toasted french bread and it’s ready!!

Serving suggestion: Fumé Blanc

Serves: 1

Juniper on the Water
1975 S Ocean Dr.
Hallandale Beach, Fl 33009

Show a copy of the recipe and get a complimentary glass of wine or prosecco with your meal now through May 23 and for the latest and greatest on all things culinary, check out my Bite Blog.

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