Shallot and Clam
Ingredients
- 6 tbsp. butter
- 2 large shallots
- 4 garlic cloves
- 1 tbsp. tomato paste
- 1 cup beer
- 1 cup cherry tomato
- Can chickpea
- 24 clams
- Shrimps (optional)
- Scallops (optional)
Instructions
- Mince the shallots and cook them in 3 tbsp of butter. Cool until soft and translucent.
- Add 1 tbsp of butter and the minced garlic. Cook until fragrant, about 2-3 minutes.
- Add the tomato paste and cook until fond develops, about 5-8 minutes. Make sure not to burn.
- Deglaze with the beer and then add the tomatoes. Bring to a boil and cook until reduced slightly, you want the alcohol to cook away.
- Throw in the clams. Cook them until they open up. If you are adding other seafood, remove the clams and add the other seafood in.
- Cook until seafood is done. If using shrimp and scallops, add scallops first and shrimps last. Cook scallops for about 3 minutes, add shrimps and cook for an additional 2-3 minutes.
- Once everything is finished cooking, add clams and everything else removed back to the pot.
