Cook Californian Shellfish Homes and Enjoy stunning bouquet of flavors of this dish. Small are taken for cooking sand-washed bivalves. Shallow young potatoes in a fragrant broth with fragrant rosemary and thyme, white wine and butter, and a few minutes before ready, clams and slices of lemon are added to the broth. For all cooking will take you no more than half an hour: do not peel potatoes need, greens are put whole branches, all other ingredients also do not require additional processing. As a result, you get delicious seafood with potatoes and aromatic wine broth, butter and clam juices that you can enjoy макая кусочки хлеба. 
Time: 30 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. heart or other small bivalve mollusks
- 0.5 tbsp. dry white wine
- 10 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 bay leaf
- 1 tbsp. l (15 gr.) Butter
- 0.5 tsp coarse salt
- 450 gr small potato
- 1 lemon, sliced in circles 2 cm thick.
- Crusted bread
Recipes with similar ingredients: clams, white wine, potatoes, lemon, bay leaf, rosemary, thyme
Recipe preparation:
- In a small cauldron, mix wine, thyme, rosemary, laurel leaf, butter, salt and 0.5 tbsp. water. Add potatoes and on bring to medium boil. Cover and cook until potato readiness, approximately 15 minutes. Add lemon slices and shellfish.
- Cover and cook until the clams open, 3 more minutes. Remove and discard any unopened shells. Serve in bowls, laying the clams together with the broth to dunk bread.
