Ingredients to make Cream of cockles and clams with tarragon:
- 350 grams of cockles
- 350 grams of clams
- 2 leeks
- 100 cc of liquid cream
- 200 grams of cauliflower
- 5 grams of tarragon
- 50 grams of butter
How to make Cream of cockles and clams with tarragon:
- The mollusks are cooked and unmolded.
- Water is reserved.
- Sauté the leeks and cauliflower in butter and add the cooking water. Once the vegetables are cooked, they are passed through the blender and the liquid cream and molluscs are then added through the Chinese.
- It is salted to taste.
- It is heated without stopping stirring and the tarragon is added.
- It is served very hot.
