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Serve up some Clams Jacqueline this weekend.
Key Points
- Jackie Kennedy loved French-inspired Clams Jacqueline, a dish created by White House chef René Verdon.
- Clams are nutrient-rich, offering high levels of vitamin B12 and iron for energy and overall health.
- Clams Jacqueline pairs buttery clams with breadcrumbs, aromatics and Pernod for a simple, flavorful dish.
There are lots of ways to enjoy clams, from shucked and deep-fried until golden brown to cooked in a tasty sauce and served over a bowl of pasta. And there are just as many good reasons to eat clams as there are ways to prepare them. The bi-valve mollusks are high in vitamin B12 and iron, making them great for a burst of energy or for upping your nutrient intake.
In fact, with all of their deliciousness and health benefits, clams are a dish fit for a queen or other high-ranking lady, namely former First Lady Jacqueline Kennedy—later Onassis—who loved to eat clams so much that the White House chef named a clam-based dish after her.
René Verdon, who served as the White House chef during the Kennedy administration, is the author of The White House Chef Cookbook. In the book, Verdon shared that Kennedy, who came from French ancestry, loved French food and had a pretty sophisticated palate. “Mrs. Kennedy, too, had tastes as cosmopolitan as my own, since she [was] a traveled, cultured woman,” Verdon wrote in his cookbook. “Under my regime, the French cuisine prevailed.”
Verdon goes on to explain that Kennedy “enjoyed most the classic cuisine of France,” so it’s no surprise that she loved clams steamed in decadent, flavorful broth. And that’s exactly what Clams Jacqueline was: a simple dish made from clams, aromatics, a buttery broth and breadcrumbs.
To make Verdon’s Clams Jacqueline, which serves eight people, gather four dozen clams, a bit of chopped watercress, spinach, parsley, some lemon juice and Pernod (a famous French anise-flavored liqueur), butter, salt, pepper and breadcrumbs.
Open the clams on the half shell and arrange them in a large baking dish. Mix all of the ingredients but the breadcrumbs together and pour the flavorful mixture over top, being sure to cover every clam (use a spoon to drizzle onto each clam if necessary). Sprinkle each clam with breadcrumbs and bake for about 10 minutes in an oven that’s been preheated to 400°F.
If you’re enjoying your Clams Jacqueline as an appetizer, you’re ready to go, but if you prefer to serve the clams as your main course, you’ll want to pair the dish with some acidic sides to balance the rich, buttery broth and savory breadcrumb topping. Consider dishes like Pasta Aglio e Olio (with garlic and oil) or Caesar Salad with Crispy Artichokes, and serve it all up with some crusty bread for soaking up that delicious broth.
Curious about other dishes Jackie Kennedy enjoyed eating during her time serving in the White House? Check out Kennedy’s go-to high-protein breakfast, the former First Lady’s favorite two-ingredient, simple sandwich, or the high-protein snack she was known for grabbing when she was on the go.
Read the original article on EatingWell
