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So many recipes use only the white meat from a crab and shamelessly disregard the brown, but this one makes good use of both so it’s perfect for those times when you buy a dressed crab on impulse and don’t know what to do with it (or is it just me that does that?). Read post
Fry 1 finely chopped shallot and 1 garlic clove in butter for a few minutes in a saucepan. Next add about 200ml white wine and the clams. Turn the heat up high and put a lid on. Remove from the heat when the shells open. At this point remove the clams from the pan and add 100ml cream, salt, pepper and juice of half a lemon to the pan. Bring to a boil and simmer until it is reduced to a sauce consistency. Read post
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