During the holidays and Christmas, ragout is a real classic in the Netherlands. This Clam Ragout recipe is flavored with saffron, white wine and capers. You can serve the ragout in a bowl of puff pastry or with a side of rice.
Clam Ragout with Saffron, White Wine & Capers
- Cooking Pot
- Fine Sieve
- 600 gram Clams
- 200 ml White Wine
- 400 ml Water
- 2 tbsp Butter
- 2 cloves Garlic
- 2 Shallot
- 2 Celery Sticks
- 2 Carrots
- 2 tbsp Flour
- Pinch of Saffron
- 200 ml Cream
- Puff Pastry Bowls
- To remove the sand in the clams, you can add them to a bowl with salted cold water. Leave the clams in the water for about 5 minutes.
- Cut the carrots, celery sticks and shallots in small cubes. Then chop the cloves of garlic in slices.
Cooking the Clams
- Turn the heat on under the cooking pot and pour in the olive oil.
- Once the cooking pot is hot, you can take the clams out of the water and add them to the cooking pot.
- Pour in the white wine and water. Bring it to a boil and let it cook until all clams opened. This will take approximately 8 minutes.
- When all the clams are cooked, you can turn off the heat. Pour the cooking liquid through a fine sieve, which is placed on a bowl. Take the clams out of the shells, and add those to a separate bowl.
- Add the butter, carrots, shallot, celery sticks and garlic to the cooking pot. Cook the vegetables until the onion is glossy and the butter brown. Sprinkle the flour in and stir until your kitchen smells like freshly baked cookies.
- Pour in the cooking liquid and saffron and bring everything to a boil. Once the ragout is thickened, you can add the cream and clam meat. Season the ragout with salt and pepper to your liking.
- Top the hot ragout with roughly chopped capers & dill. Enjoy!