Family Encyclopedia >> Food

Clams in herb sabayon with Petit Chablis

Ingredients:6 people
  • clams
  • white wine
    30 cl
  • butter
  • egg yolks
  • chervil and cilantro
    2 tablespoons each
  • salt, ground pepper

  • Preparation time:10 minutes
  • Cooking time:12 minutes

Difficulty:[usr 2]

Wash the clams and drain them.

Put the wine in a saucepan over high heat and boil for 3 minutes. Add the clams and let them open, stirring occasionally. When they are open, remove them from the pan using a slotted spoon. Remove the empty half-shell and place the full ones on a baking dish.

Prepare the sabayon:strain the cooking juice from the clams. In a saucepan placed on a bain-marie, whisk the egg yolks, add the filtered juice, lightly salt and whisk the mixture for 2 minutes, then add the butter in 3 times without ceasing to whisk, then the pepper and the herbs finely chopped, then remove from heat.

Divide the sabayon among the clam shells, grill for a minute and serve immediately.

Clams in herb sabayon with Petit Chablis

A Petit Chablis:

Domaine de l'Abbaye du Petit Quincy

Dominique Gruhier

Winegrower in Epineul – 89700 – France