Clams and Mediterranean Salad from Eos (Viceroy Miami) - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Clams and Mediterranean Salad from Eos (Viceroy Miami)

Posted: Updated:

The Chef: Matthew LeonardThe Restaurant: EOS inside the Viceroy MiamiThe Dish: Steamed Clams and a Mediterranean Salad

Ingredients for the Steamed Clams:

40 Littleneck Clams2 Tbs. of extra virgin olive oil8 oz Spanish chorizo, cut in pieces1 shallot, diced3 garlic cloves, minced1/2 cup of dry white wine1/2 cup of chicken stock1/2 tsp. of fresh oregano1 bay leaf1/2 tsp. of fresh thyme1 Tbs. of buttersalt, to tastepepper, to taste4 slices of French baguette, drizzled with olive oil and toasted

Method of Preparation:

-First, add a dab of extra virgin olive oil in a hot pan and sauté chopped chorizo (Spanish sausage).

-Then, add shallots, garlic, clams and white wine. Let the sauce reduce a little and then pour in chicken stock.

-Next, add oregano, bay leaf and thyme. Cover the pan and cook for about four minutes, until the shells open.

-Now, toss any shells that did not open. Then, add a little bit of butter and season with salt and pepper.

To Plate:

Garnish with fresh oregano and serve a slice of toasted french baguette on the side.

Ingredients for Mediterranean Salad:

1 1/2 cups of baby arugula1/4 cup of chives, cut in 1/2 inch sections1/4 cup of mint leaves1/4 cup of Italian parsley1 1/2 cups of baby romaine lettuce2 medium heirloom tomato, cut into wedges2 yellow tomato, cut into wedges2, 4 oz. fresh mozzarella balls, cut in half and diced1/4 cup of kalamata olives1/4 cup of salted marcona almondsone pinch of saltone pinch of pepperextra virgin olive oilJuice of 1 lemon balsamic vinegar

Method of Preparation:

-In a bowl, combine baby arugula, chives, mint and parsley.

To Plate:

Start by arranging baby romaine lettuce on a plate. Then, add the mixed greens, heirloom tomatoes, yellow tomato, fresh mozzarella, olives and marcona almonds. For the dressing, simply add a pinch of salt and pepper, extra virgin olive oil, lemon juice and balsamic vinegar.

Serves: 4

Serving Suggestion: Sauvignon Blanc

FOR MORE INFORMATION:

Note:

Take a printed copy of the recipe to the restaurant and receive a complimentary glass of house wine. (Valid one month after the air date.)

EOS (Viceroy Miami)485 Brickell AveMiami, FL 33131(305) 503-0373 www.viceroyhotelsandresorts.com

Powered by WorldNow

WSVN-TV
Sunbeam Television Corp
1401 79th Street Causeway
Miami, FL 33141

Switchboard: (305) 751-6692
Newsroom: (305) 795-2777

Can't find something?
Connect with us here:
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WSVN. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.