Smoky Sea Clams with Creamy Camembert
This mouthwatering recipe combines tender clams with creamy Camembert cheese, tangy vinegar, and a hint of fiery harissa for a delightful blend of flavors. With smoky undertones and a velvety texture, this dish is a perfect appetizer or light main course that will impress your guests.
ingredients
- 24 fresh clams
- 4oz Camembert cheese, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 2 tablespoons harissa paste
- 1/4 cup white wine vinegar
- 1/4 cup water
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
steps
- 1.
Scrub the clams under cold water to remove any grit or sand.
- 2.
In a large saucepan, heat the olive oil over medium heat.
- 3.
Add the garlic and red bell pepper, sauté until fragrant and softened.
- 4.
Stir in the harissa paste and diced Camembert cheese until melted and well combined.
- 5.
Pour in the vinegar and water, bring the mixture to a simmer.
- 6.
Add the clams to the saucepan, cover, and cook for about 7-8 minutes, or until the clams have opened.
- 7.
Discard any unopened clams.
- 8.
Season with salt and pepper to taste.
- 9.
Transfer the clams and sauce to serving bowls, garnish with fresh parsley.
- 10.
Serve hot with crusty bread to soak up the flavorful sauce.
