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Appetizers

Clams, white asparagus, nettles and green apple butter.

11 kg of fresh clams
200 g of nettles
4 green apples
2 yellow potatoes (medium size)
1 clove of garlic
20 ml of white and sparkling wine
80 g of butter
2 tablespoons of olive oil
1 pinch of salt
1 pinch of black pepper

Drain the clams in salt water for at least 3 hours. Take a saucepan, heat some olive oil and brown the garlic. Now, add the clams and keep a lively flame. Blend with white wine and season with black pepper. Continue cooking for another 2-3 minutes.

In the meanwhile, wash the asparagus and divide them into two parts. Boil the stems for 10-15 minutes. So, boil the potatoes too. Whisk the two ingredients and then filter the mixture with a strainer. Add two tablespoons of olive oil and heat over a low flame for no more than 10 minutes. Take a pan and scald the asparagus tips.

Dry the apple peels and the nettles for about 3-4 hours at 50°C. So, using a coffee mill, pulverized both (distinctly).

Finally, add the green apple powder to the melted butter. So, pour it over the clams

Serve hot with some nettle powder.