ingredients

20 large clams
5 dl of tamarind juice (read box)
2 feet of cive or 6 sprigs of chives
3 cloves of garlic
1 white onion
2 limes
2 sprigs of fresh thyme
1 tip of Caribbean pepper

Steps

Step 1

Brush, rinse, drain the clams . Peel and crush the garlic. Slice the onion. Chop large cive and thyme.

2nd step

Cook for 15 minutes in a casserole over high heat tamarind juice, pepper, herbs , garlic, onion, clams, salt, pepper. At the same time, squeeze the lemons.

Step 3

Take out the clams, pass their cooking juices through a fine colander, mix it with the lemon juice. Remove the clams from the shells, divide them in small hollow dishes. Pour the sauce over, enjoy as a starter.

tips

The grain of salt of Babette

Tamarind juice: Soak 800 g of tamarind cloves in a saucepan overnight: the water should just cover them. Drain, keep the water soaking. Remove the seeds, mix the flesh with the soaking water, filter with a fine strainer.