Shellfish in Green Sauce with Buttery Potatoes

Credit: Didier Loire
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Step 1: Shellfish

Soak all of the shellfish in separate basins of salt water in the dark, so that they give off their sand, then rinse in large quantities of water.

In each saucepan, sweat a minced shallot in some butter, and add a clove of garlic and a bouquet garni. Add the carpetshell clams to one saucepan and the cockles to another, then deglaze with the white wine, cover, and cook until the shellfish opens.

Drain all the shellfish, collecting their respective cooking juices. Set the juices aside so that any impurities or residual sand goes to the bottom. Filter once more through cheesecloth.

Shell the carpetshell clams and cockles. Set 12 pieces of each aside for the baked shellfish. Remove the sand sac, and reserve the meat on ice in a stainless steel receptacle.

Shell and trim the razor clams, cutting away their stomach. French cut the meat into 1/5 inch (5 mm) segments.

Cook the periwinkles in boiling salted water for 5 minutes, then drain. Shell, discarding the stomach, and set the meat on ice in a stainless steel receptacle.

Step 2: Herb Butter

Soften the salted butter, then add the chopped lemon rind, the fresh almonds, the breadcrumbs, the green puree, the finely chopped herbs, the chopped garlic, the minced shallots, and the freshly ground pepper.

Mold large rectangles of butter with plastic wrap in the shape of a razor clam.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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