Marinated Venus Clams

Ingredients

• 1 kg venus clams (fresh or frozen)
• 1 large onion
• 2 Garlic cloves
• 1 green peppercorn
• 0.5 bunch flat‑leaf parsley
• 0.5 lemon
• 2 tbsp olive oil
• 275 ml dry white wine (or fish stock)
• Salt
• Pepper

Instructions

1. 1.

   Brush the venus clams and soak them in cold water for 1 hour, changing the water once. (Let frozen clams thaw.)

2. 2.

   Meanwhile peel and finely dice the onion and garlic. Cut the peppercorn lengthwise, remove seeds, wash, and slice into thin strips.

3. 3.

   Wash the parsley, shake dry, pluck leaves and roughly chop. Squeeze the lemon to get juice.

4. 4.

   Drain the clams in a sieve. Discard any open shells that did not close after soaking.

5. 5.

   Heat oil in a wide pot, sauté onion and garlic until translucent. Add peppercorns and cook briefly more.

6. 6.

   Pour in white wine and bring to a boil.

7. 7.

   Add the clams, cover, and cook over high heat for about 4 minutes until all clams have opened, shaking the pot several times during cooking.

8. 8.

   Remove the clams with a slotted spoon onto a plate. Discard any that did not open.

9. 9.

   Add parsley to the broth, season with salt, pepper, and lemon juice.

10. 10.

    Pour the broth over the clams and serve immediately or chilled.