Zucchini cream with clams

For those of you who can read in Danish, browse the last issue of Si-Italia Magasin and find out the following recipe, among many other interesting articles about Italy. For the  English speakers, keep on reading the following recipe… but take a sneak peak at the magazine, it’s worth it!

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INGREDIENTS for 4 servings:

1 kg clams, scrubbed and purged
500 gr zucchini, finely sliced
2 shallots, finely chopped
garlic clove
butter
1 tbs cooking cream
1/2 glass of white wine
marjoram, to taste – salt – pepper

Put a large saucepan on the stove at a low heat. Add oil and garlic, mix together using a wooden spoon. When the garlic is lightly browned, add the clams and the wine. In few minutes the wine will evaporate.
Put the lid on top and leave it to heat up so that all the clamshells open (~10 min). Get rid of any clams that haven’t opened. Remove clams from the pan and set them aside.

Filter the clam juice with a colander and put them aside. In a frying pan saute the shallots with the butter for a couple of minutes, then add the zucchini, marjoram and salt. Cook on low heat for about 10 min. With an immersion blender whisk the zucchini until they become creamy. Then add the reserved clam juice, the cooking cream, salt and pepper and mix together.

Shell two-thirds of clams and add them to the zucchini cream. Decorate with the leftover clams, add fresh grated pepper and enjoy it!

Tips: serve it with cold Vermentino Doc from Liguria or Friuli Grave Spumante Chardonnay Doc.

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