Steamed Clams with Lemon Basil Beurre Blanc and Parsley Jus

From the Chez Boucher Cooking School in HamptonServes 81 tablespoon olive oil1 carrot, peeled and grated1 leek, washed and sliced2 shallots, minced1 cup clam juice1 cup white white1 lemon, juice1 teaspoon vinegar1/2 cup heavy cream1 bunch parsley, washed and stemmed24 clams, washed1 pound butter1 bunch basil, wash and chiffonadePlace oil and vegetables in a large rondeau pot. heat covered on medium low heat and sweat the vegetable until tender. Approximately 8 to 10 minutes.Add the clam juice, white wine, clams and lemon juice to the pot. Cover and steam for 5 minutes or until the clams just start to open.Remove the clams, open them and place on a sheet pan and set aside.Remove half of the juice and place it in a high speed blender, along with the washed parsley leaves. Puree the mixture until smooth and then strain it through a fine sieve.Finish the sauce with one teaspoon of white vinegar and reserve for later use.Add the heavy cream to the remaining juice and reduce the mixture by half volume.Cut the butter into cubes and briskly whisk it into the hot liquid one cube at a time until all of the butter in incorporated. Add the fresh basil leaves and blend well.Heat the clams under the broiler on low heat to warm them.To serve, place three clams on each plate, spoon on the butter sauce to coast, then drizzle a small pool of parsley jus onto each plate and serve at once. Edit Module
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