225 g Butter, about 2 sticks 55 g Olive oil, extra virgin, about 0.25 cup 4 Shallot(s) 4 Garlic, cloves 370 g White wine, dry, about 0.5 bottle 1 Thyme, fresh, bunch - Salt, as needed - Black pepper, as needed 2 Lemon(s), juiced 1.4 kg Shrimp, peeled and deveined, roughly 3 lb 1.4 kg Manila clams, in the shell, roughly 3 lb Heat a pan over medium-high heat, and add butter and oil. Slice the shallots and garlic, and add to the pan when the butter is bubbling. Once they’ve had a few minutes to cook down and become translucent, deglaze the pan with white wine. Add thyme, and reduce the mixture until the liquid is thick enough to coat the back of a spoon. Add salt, pepper, and lemon juice, and set aside to cool. Once the mixture is cool, place clams and shrimp in separate sous vide bags, and divide the marinade evenly between the bags.
Anthony Palermo