Clams Mariniere

About Clams Mariniere

Ingredients

• Clams, cleaned 4 cups
• Medium bread, sliced 1
• Borges olive oil 2 tbsps
• Garlic, chopped 2 tbsps
• Mushrooms, chopped 4 tbsps
• Salt to taste
• White wine 4 tbsps
• Fresh cream 4 tsps
• Red chilli flakes 1 tbsp
• Fresh parsley, chopped 1 tbsp

How to Make Clams Mariniere (Stepwise Photos)

Method

1. Preheat oven to 180º C. Spread the bread slices on a baking tray, keep the tray in the preheated oven and toast them till crisp.
2. Heat olive oil in a non-stick pan, add garlic and saute for 1 minute. Add mushrooms and continue to saute for 2 minutes more.
3. Add clams and salt and mix well. Add white wine and mix well. Cover the pan with a lid and cook until the clams open up.
4. Add cream and red chilli flakes and mix once.
5. Transfer into a serving bowl, garnish with parsley and serve hot with toasted bread slices.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps