Clams on Zucchini Velouté

Name: Clams on Zucchini Velouté
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Potatoes not too large 2; Zucchini medium 3; Shallot 1; White wine 1 glass; Extra virgin olive oil 5 spoonfuls; Fine salt to taste; Clams 1.1 lbs; Garlic 1 clove; Fresh chili pepper to taste; Extra virgin olive oil 4 spoonfuls

it es fr de br

256

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 256
Carbohydrates g 9.3
of which sugars g 2.6
Protein g 5.2
Fats g 19.3
of which saturated fat g 2.76
Fiber g 1.8
Cholesterol mg 16
Sodium mg 517

Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Serving: 4 persone
Cost: Average

PRESENTATION

Clams on zucchini velouté is a creamy, refined, and light first course: simple and not very labor-intensive to prepare, it can be served with toasted croutons, perhaps slightly rubbed with garlic, to make it more substantial.

INGREDIENTS

256

Calories per serving

Ingredients for the velouté: Potatoes 2 - not too large; Zucchini 3 - medium; Shallot 1; White wine 1 glass; Extra virgin olive oil 5 spoonfuls; Fine salt to taste

for the clams: Clams 1.1 lbs (500 g); Garlic 1 clove; Fresh chili pepper to taste; Extra virgin olive oil 4 spoonfuls

Preparation

How to prepare Clams on Zucchini Velouté

To prepare clams on zucchini velouté, start by washing the potatoes, peeling them, and cutting them into fairly small cubes 1. In a pan, sauté the finely chopped shallot, add the potatoes 2, and pour in half a glass of wine. After 3-4 minutes, also add the sliced zucchini 3 and cook them until they soften, pouring in the remaining wine.

Meanwhile, in another pan, heat the oil, the crushed garlic, and a few pieces of chili pepper; add the clams and let them open over high heat, then turn off the heat 4. Filter the clams' cooking liquid 5 and add it to the potatoes and zucchini 6. Blend everything until you obtain a smooth cream. Separate the clams from their shells, leaving some aside for decoration. Serve in a bowl, adding the shelled clams and decorating with a drizzle of raw oil and some clams still in the shell.