Clams on Creamy Zucchini Puree
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 2 |
| Zucchini | 3 |
| Shallot | 1 |
| White wine | 1/2 cup |
| Extra virgin olive oil | 5 tbsp |
| Salt | To taste |
| Fresh clams (vongole veraci) | 500g |
| Garlic | 1 clove |
| Fresh chili pepper | To taste |
| Extra virgin olive oil | 4 tbsp |
Instructions:
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Prepare the Potatoes and Zucchini: Begin by washing the potatoes. Peel them and cut them into small cubes. Set aside.
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Cook the Shallot and Potatoes: In a large pan, heat 3 tablespoons of extra virgin olive oil. Add the finely chopped shallot and sauté until softened. Add the cubed potatoes and cook for a few minutes, stirring occasionally.
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Cook the Zucchini: While the potatoes are cooking, wash and slice the zucchinis. Once the potatoes are tender, add the zucchinis to the pan. Season with salt, then add a splash of white wine to deglaze the pan. Allow the vegetables to cook until they are soft and well combined.
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Cook the Clams: In a separate pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the garlic (crushed) and chili pepper, letting them sizzle for a moment. Add the clams and cover the pan to let them open up. Once the clams have opened, remove from the heat and set them aside. Save the cooking liquid by filtering it through a fine mesh strainer.
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Puree the Vegetables: Once the zucchini and potatoes are fully cooked and softened, remove them from the heat and allow them to cool slightly. Then, use an immersion blender or a regular blender to puree the mixture until smooth and creamy. If the puree is too thick, add some of the clam cooking liquid to reach the desired consistency.
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Assemble the Dish: Remove the clams from their shells, keeping a few intact in their shells for garnish. Spoon the zucchini puree into serving bowls and top with the clam meat. Drizzle a bit of extra virgin olive oil over the top and garnish with the whole clams in their shells.
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Serve: Enjoy this luxurious dish as a comforting main course. The delicate sweetness of the clams pairs beautifully with the velvety texture of the zucchini puree, creating a dish that is both light and flavorful.
This elegant recipe, featuring tender clams on a creamy zucchini puree, combines simple ingredients to create a sophisticated, yet easy-to-make dish. Perfect for a light dinner or as part of a special meal, it brings the flavors of the sea into a comforting, creamy base that will leave your guests asking for more.
