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Clams are very flavorful, so it doesn’t take much to make a good dish out if them. For the appetizer, I wanted to make clams but to keep the dish light with a spark of garlic to go with the beer. Then, I added a splash of white wine and tomato confit…and voila. The gambas needed a little support regarding taste and to hold them on the plate, so I steamed them with a bouquet garnis and bouillabaisse jus, which adds some spice and a nice Mediterranean touch.
Chef Alex Fenot
Clams seared in white wine with garlic, shallots, parsley, and tomato confit.
Steamed jumbo shrimp cooked with steamed potatoes in a bouillabaisse jus.
320 San Lorenzo Ave.
Coral Gables, FL 33146