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Shallot, clam, garlic and tarragon broth Recipe

Learn how to make this seafood broth with clams, red peppers, garlic, shallots, sherry and tarragon.

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • Clam(s) : 750 g
  • Shallot(s) : 3 whole
  • Garlic clove(s) : 2 whole
  • Fresh thyme : 3 sprig
  • Red pepper(s) : 1 whole
  • Tarragon : 0.25 bunch
  • Chicken stock : 300 ml
  • Olive oil : 2 Tbsp
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Lemon(s) : 1 whole
  • Sherry : 50 ml
  • ETAPE 1

    Bring the stock to the boil.

  • ETAPE 2

    Wash the clams well under running cold water.

  • ETAPE 3

    Peel and finely dice the shallots and garlic. Thinly slice the red pepper and discard the seeds.
    Pick the thyme and add the stalks to the stock.

  • ETAPE 4

    Sweat the shallots and garlic in a splash of olive oil until soft. Add the thyme leaves and sliced red peppers and cook for a further minute. De-glaze with the sherry. Reduce by half and then add the stock.

  • ETAPE 5

    Pick and roughly chop tarragon. Juice the lemon.

  • ETAPE 6

    Add the clams to the broth and cook until they open. Finish with a splash of lemon juice and chopped tarragon.

  • ETAPE 7

    Taste and season with with salt and pepper if needed.

  • ETAPE 8

    Spoon the broth into a bowl and serve.

Chef's tip

«Use mussels instead of clams if unavailable at your fishmonger.»

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