White Water Clams/Via Luna - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

White Water Clams/Via Luna

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White Water Clams from Via Luna at the Ritz-Carlton White Water Clams from Via Luna at the Ritz-Carlton

The Chef: Tony Velazquez
The Restaurant: Via Luna at the Ritz-Carlton Ft. Lauderdale
The Dish: White Water Clams with Blue Moon Beer & Orange Broth

Ingredients:

4 dozen White Water clams
1/2 cup shallots, sliced
8 garlic cloves, smashed
1 bottle Blue Moon Beer (or another Hefeweizen beer)
2 cups fish stock
2 tbs. crème fraîche
8 oz. European style butter, diced
2 each oranges, peeled and cut into rounds
4 tbs. parsley
4 tbs. olive oil
4 slices Ciabatta bread

For Lime Aioli:
1 tbs. Dijon mustard
2 limes (juice)
1/4 cup champagne vinegar
1 whole egg
2 cups grape seed oil
salt

Method of Preparation:

- Chop shallots and smash whole cloves of garlic. Heat a pan and sauté the shallots and garlic, then add the clams, Blue Moon Beer and fish stock. Cover the pan and let it come to a boil about 5 minutes until the clams open. If any stay shut, they might have gone bad, so discard them.

- Add European style butter to the pan and let it melt. Then, add crème fraîche (you can also substitute sour cream). Mix well. Slice oranges and toss in the rounds. Add fresh parsley and coat everything well with the beer broth.

- For the Aioli, put Dijon mustard, lime juice, champagne vinegar, egg and salt in a blender on low, then turn it up and slowly add the grape seed oil and blend until smooth.

To Plate:

Put the clams and broth in a bowl and serve with slices of toasted Ciabatta bread with Lime Aioli.

Serving suggestion: Prosecco

Serves: 2

Via Luna at the Ritz-Carlton
1 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida 33304
(954) 465-230
http://www.ritzcarlton.com/en/Properties/FortLauderdale/Dining/via_luna/Default.htm

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