Genuine Clams on Zucchini Velouté

I can guide you in preparing genuine clams on a zucchini velouté. Here is the recipe that blends the freshness of the sea with the sweetness of zucchini in a refined and tasty dish.

Ingredients

• 1 kg of genuine clams
• 4 medium zucchini
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• 1 medium potato
• Vegetable broth to taste (could be prepared with carrot, celery, and onion)
• 1 glass of white wine

Preparation

1. Start by thoroughly cleaning the clams by leaving them in cold salted water for at least an hour, so that they release any sand. Change the water a couple of times in the meantime.
2. Thinly slice the garlic clove and lightly sauté in a pan with a drizzle of olive oil.
3. Add the drained clams and some chopped parsley, then deglaze with the white wine. Cover the pan and let the clams open.
4. In the meantime, wash and slice the zucchini into rounds and peel and dice the potato.
5. In a pot, put a drizzle of olive oil and lightly fry the zucchini and potato. Add salt and cover with the vegetable broth, then cook until the vegetables are soft.
6. Blend the vegetables with an immersion blender until you obtain a smooth and homogeneous velouté. If necessary, adjust the salt and pepper.
7. Drain the clams while keeping the cooking liquid, which should be filtered and added to the velouté to reinforce the sea flavor.
8. Serve the velouté in dishes, distributing the clams on top.

For a final touch, you might garnish with a raw drizzle of olive oil and a sprinkle of finely chopped fresh parsley.

This dish can effectively combine the simplicity of the ingredients with their intrinsic quality, elevating the flavors in an elegant and delicate manner.