Lasagna with Clams
Category: Main Courses
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 500g |
| Clams (Fasolari) | 3kg |
| Fresh Spring Onions | 400g |
| Extra Virgin Olive Oil | 40g |
| Garlic | 1 clove |
| Fresh Thyme | 10g |
| Fresh Chives | 10g |
| Whole Milk | 1L |
| All-Purpose Flour | 140g |
| Butter | 140g |
| Nutmeg | To taste |
Instructions
Step 1: Preparing the Clams
Begin by cleaning the clams. Open them carefully, passing a knife between the shells and collecting the water inside in a small bowl. Chop the clams roughly and strain the liquid using a fine mesh colander to ensure it’s free of debris.
Step 2: Preparing the Onions
Clean and wash the spring onions. Cut them in half lengthwise and then slice them into thin rounds.
Step 3: Cooking the Onions and Clams
In a large skillet, heat approximately 30g of olive oil and sauté the garlic clove (peeled) over low heat. Once the garlic becomes aromatic, remove it and add the sliced spring onions. Sauté for about 15 minutes until they soften, adding 30g of the reserved clam juice to deglaze the pan.
Add the chopped clams to the skillet and increase the heat to high. Cook for about 2 minutes, just enough to let any excess liquid evaporate. Stir in half of the chopped chives and thyme. Mix well, remove from heat, and set aside.
Step 4: Making the Bechamel Sauce
To prepare the béchamel sauce, start by making the roux. In a separate pot, melt the butter over low heat. Once melted, remove from the heat and quickly stir in the flour, ensuring there are no lumps. Return to the heat and allow it to cook for a minute or two, until the mixture turns a light golden color.
In another pan, warm the milk over low heat, just until it’s about to boil. Slowly add the milk to the roux, stirring constantly with a whisk. Keep mixing for 5-6 minutes until the sauce thickens to a creamy consistency and turns a light hazelnut color. Season with salt, pepper, and a pinch of nutmeg.
Step 5: Assembling the Lasagna
Grease a 20×30 cm baking dish with a thin layer of olive oil (about 10g). Spread a thin layer of béchamel sauce at the bottom of the dish. Place the first layer of lasagna sheets on top, fitting them snugly together.
Next, spread a layer of béchamel sauce over the lasagna sheets and then scatter the clam mixture over the sauce. Continue layering with more lasagna sheets, béchamel, and clams until all the ingredients are used up, finishing with a final layer of béchamel sauce.
Step 6: Baking the Lasagna
Preheat your oven to 180°C (350°F) in static mode. Place the lasagna in the oven and bake for 20 minutes. For a golden top, switch the oven to grill mode for the last 5 minutes.
Once done, remove from the oven and let it rest for a few minutes before serving.
Tips for a Perfect Lasagna
- Ensure the clams are fresh and clean thoroughly before cooking to avoid any sand or grit.
- You can substitute fresh thyme and chives with dried versions, though fresh herbs will provide a brighter flavor.
- If you prefer a slightly firmer béchamel, you can add a little extra flour during the roux stage, adjusting to your desired consistency.
Enjoy your Lasagna with Clams, a luxurious twist on the classic lasagna that blends the delicate flavors of seafood with a rich, creamy béchamel sauce. This dish is perfect for a special occasion or when you want to treat your loved ones to something truly unique!
