How to cook Clams Florentine with Mornay Sauce
- 2 dozen littleneck or small cherrystone clams, scrubbed, shucked and drained
- 3 tablespoons butter
- 1 tablespoon finely chopped onion
- 2 pounds spinach, trimmed and stems removed, boiled in salted water for 2 minutes, drained, squeezed dry and finely chopped
- Salt and pepper
- 1 cup Mornay Sauce* (see the recipe below)
Mornay Sauce Ingredients:
- Melt the butter and in it cook the onion until transparent but not browned. Add the spinach and stir until it is heated through. Season the mixture rather highly with salt and pepper.
- Make a bed of the spinach mixture in 4 very large clam shells - and set them in a shallow baking pan. Arrange 6 clams on top of the spinach in each shell. Put a spoonful of Mornay Sauce on top of each clam.
- Broil the clams under a preheated broiler until the sauce bubbles and they are hot.
How to cook Mornay Sauce
Makes about 2 1/4 cups
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, heated to boiling
- 1/2 cup Gruyere cheese, grated or shredded (substitute:1/4 cup grated Swiss cheese plus 1/4 cup grated Parmesan cheese)
- Dash of nutmeg
- Salt and pepper, to taste
- Dash of cayenne pepper
- Melt butter in a heavy-bottom saucepan over low heat.
- Add flour and cook slowly for about 2 minutes, stirring constantly.
- Remove from heat. (The mixture should get foamy or frothy but NOT BROWN).
- At this point add the heated milk and whisk vigorously until smooth.
- Add the seasonings and return to the heat and boil for about 1 minute over medium-high heat.
- The Bechamel sauce is now ready. Remove from heat, add cheese and stir until incorporated completely. Add cayenne.
The Clams Florentine with Mornay Sauce recipe easy to cook and so good!
The clam shells called for in this recipe should be 4 to 5 inches long. Such shells can be found - scoured by the surf - on most Atlantic beaches, or purchased at gift or culinary shops.
*Mornay Sauce is simply a traditional Bechamel sauce with the addition of shredded grated cheese. It is most commonly used with seafood, but works well with a range of vegetables. Try it with grilled or steamed zucchini or summer squash. You can use it to make any sort of gratiné dish by reserving half of the cheese out of the sauce to sprinkle over the top.
Tips on how to prepare clams for cooking.
This recipe for Clams Florentine with Mornay Sauce serves/makes: 4 servings
The Clams Florentine with Mornay Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Broiled/Grilled