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Staub White and more

Steamed Manila Clams with Thyme, White Wine and Sorrel Purée

Serves: Makes 4 servings


  • 2 pounds Manila clams, cleaned
  • 2 shallots, peeled and sliced
  • 3 cloves of garlic, peeled and sliced
  • ½ bunch of thyme
  • ½ cup dry white wine
  • 1 lemon
  • 2 tablespoons olive oil
  • Sorrel purée (recipe follows)

For the purée:
  • ½ bunch parsley, leaves picked and washed
  • 2 bunches sorrel, leaves cleaned and chopped
  • ¼ cup extra virgin olive oil
  • Salt


This beautiful dish is full of color and wonderfully herbaceous flavor. Best of all, you can have it on the table in about 30 minutes.

To cook the clams: Heat an induction stand mixer, such as the Kenwood Cooking Chef, to 285°. Fit the machine with a beater and add the olive oil, shallots, garlic and thyme. Cook them while stirring with low speed until the shallots and garlic are soft but have not colored. Add the wine and cook until the alcohol burns off, about 4 to 5 minutes. Detach the beater and place the clams in a steamer basket.

Place the steamer basket in the mixer bowl, cover with a splash guard and set to a low stir. Let the clams steam for 8 to10 minutes. Once the clams have opened, remove the steamer basket and place them on a serving platter, discarding any that haven’t opened. Spoon some of the steaming liquid and sorrel purée over the clams, top with a squeeze of lemon and serve immediately.

To make the sorrel purée: Place the parsley, sorrel, olive oil and a good pinch of salt in a blender, or use the blender attachment for the Kenwood Cooking Chef. Purée until smooth and set aside until needed.

by Ethan Stowell

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