Buy and prepare clams

Ingredients:

• For 4 people: 2kg clams
• 3 large onions
• 5 cloves of garlic
• 1 large bunch of flat-leaf parsley
• 2 small organic lemons
• 1 small red chilli
• 2 tablespoons of butter
• 450ml dry white wine
• olive oil
• salt and pepper

Seafood is best bought fresh

• Of course, it is easiest when you can buy fresh mussels and seafood from your trusted fishmonger. Even if they don't have the products you want in stock, you may be able to order them there.
• Wholesale markets are also a very promising place to go to find fresh fish and seafood.
• Another way to get hold of seafood is to order it online. Corresponding shipping companies are set up to ensure that the goods reach you fresh and adequately chilled.
• You will rarely be able to buy fresh specimens in the normal supermarket. If in doubt, use high quality frozen food.

Sand fresh clams

1. Rinse the clams under running water carefully, brushing them off if necessary.


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2. Then make a saline solution by dissolving 1 tablespoon of salt per liter of water. The mussels are placed there for a good hour so that they release any sand that may be in the shell.
3. Then get the cleaned clams out of the salt water without stirring up the sand too much and rinse them thoroughly with cold again.

Then drain them well in a colander, shake them a few times and then have them ready.

Mediterranean clams - the preparation

1. Peel and chop the cloves of garlic and cut the onions into very thin slices.
2. Cut the chilli lengthways, remove the seeds and chop the pod as finely as possible.
3. Put butter, a strong dash of olive oil and a pinch of salt in a large saucepan and sauté the onion slices until they are translucent without browning them. Then add the garlic and chilli and sauté both briefly.
4. Delete the seasoned vegetables with the white wine and let the liquid simmer gently for about 10 minutes.
5. In the meantime, wash the organic lemons hot and thoroughly and cut the peel of both of them very fine Zests away. Wash the parsley and chop the leaves.
6. Is the Wine Cooked down long enough, add half of the lemon zest and chopped parsley. Then put in the provided clams, set the stove to high heat and put the lid on. Now cook the mussels for 5 minutes and shake the pot vigorously from time to time.
7. After about 5 minutes, the mussel shells should have opened. Take them out of the saucepan with a slotted spoon and cover them warm.
8. Then reduce the stock in the saucepan by half again and season it with salt and pepper.
9. Portion the mussels on four warmed plates, pour the boiled stock over them and sprinkle with the remaining lemon zest and the rest of the chopped parsley.

Crispy baguette goes well with it.

Bon Appetit!