Foie Gras Steamed Clams from Tom's Oyster Bar

Tom's Oyster Bar has been a Royal Oak staple for nearly two decades, but the time has come for a complete menu makeover. The restaurant recently welcomed a new executive chef, Norman Fenton.

He joins us in the FOX 2 Cooking School to share his recipe for foie gras steamed clams. You can find it below.

For more information on the restaurant, visit

Foie Gras Steamed Clams
10 littlenecks clams
1 oz foie gras
1 slice of prosciutto julienned
1 tbl diced leeks
1 tbl mince garlic
1 tbl mince shallot
2 tbl caramelized diced Spanish onion
1 cup white wine
2 tbl unsalted butter
1 oz of blended oil
salt and pepper to taste

In a medium sized sauté pan sauté the clams over high heat with the prosciutto just until the prosciutto is crispy. Once prosciutto is crispy add the foie gras, caramelized onion, garlic, shallot, and leeks. Continue on high heat just until the vegetables become translucent and slightly toasted. Now add the white wine and let reduce by half, at this point the clams should be steamed open. Then add the butter to finish the pan sauce and slow stir until fully incorporated. Season with salt and pepper to taste and garnish with chopped parsley.