1/2 cup sliced shallots
8 cloves garlic, smashed
4 tablespoons olive oil
4 dozen clams, rinsed well
1 cup hefeweizen-style beer
2 cups fish stock
8 ounces European-style unsalted butter, diced
2 tablespoons creme fraiche
2 oranges, peeled and cut into rounds
4 tablespoons fresh picked parsley leaves
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
Juice of 2 limes
2 cups grapeseed oil, plus more as needed
4 thick slices bread
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