Difficulty: 2
Wash the clams thoroughly and drain them.
Pour the white wine into a saucepan over high heat and boil for 3 minutes. Add the clams and cook until they open, stirring occasionally. Once open, remove them with a slotted spoon. Discard the empty shells and arrange the full ones in a baking dish.
Prepare the sabayon: Strain the clam cooking juices. In a heatproof bowl over a bain-marie, whisk the egg yolks with the strained juice, a pinch of salt, for 2 minutes. Gradually incorporate the butter in three additions while whisking continuously. Season with pepper, stir in the finely chopped herbs, then remove from heat.
Spoon the sabayon over the clams, grill for 1 minute, and serve immediately.
Perfect Pairing: Petit Chablis
Domaine de l'Abbaye du Petit Quincy
Dominique Gruhier
Winegrower in Epineul – 89700 – France
