Clams, smoked aioli & obione

1/10/24, 8:30 AM

English chef Edward Delling-Williams, who lives in La Manche, has come up with an easy recipe for clams in the style of Manche's salt meadows.

This recipe by Edward Delling-Williams, chef at The Presbytere, is from the 2024 edition of Book 109: The New Blood of French Gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves4
Preparation time 20 min
Cooking time 10 min

Ingredients forEdward Delling-Williams 'clams, smoked aioli & obione

1 kg clams
25 cl dry white wine
1 onion
1 bunch parsley

For the aioli

3 garlic cloves
1 egg yolk
1 dash lemon juice
20 cl olive oil
Smoked paprika
salt and pepper

For the dressing

Obione leaves (seaside plant)
Olive oil

Steps forEdward Delling-Williams 'clams, smoked aioli & obione

Prepare the clams: drain and clean the clams by soaking them in salted water to remove the sand.
Prepare an aioli: peel, degerm and crush the garlic cloves. Place the garlic puree in a bowl, add the egg yolk, season and mix. Pour in the oil a little at a time, whisking briskly. Add the lemon juice and smoked paprika.
Cooking the clams: cook the clams in a covered pan with just a little wine, the onion and a bunch of chopped parsley, until the shells open. A few minutes is all it takes.
Finishing: in the bowl of a food processor, mix the aioli with the cooking juices, then whip to an emulsion.
Serving: serve the clams in a soup plate, pour over the aioli emulsion, add a drizzle of olive oil and sprinkle with a few obione leaves.

A word from the chef:

" This recipe was created for the opening of the restaurant. It embodies both the salty meadows and fishing on foot typical of the Manche region, and the twists from elsewhere that we like to introduce with the smoked paprika aioli with its more Mediterranean flavor. "

The Presbytere, 50200 Heugueville-sur-Sienne
11/20 in the Book of 109
Read Gault&Millau's review of The Presbytere

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read

Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

Read