Facebook
Twitter
- previous
- 1
- 2
- | single page
Clams Steamed with corn, bacon and fingerlings, from “Girl in the Kitchen” by Stephanie Izard. (Dan Goldberg Photo/Chronicle Books) |
3 ears corn, kernels cut off the cob
24 fresh littleneck clams, scrubbed
1/4 cup dry white wine
2 tablespoons creme fraiche
1 tablespoon butter
Several sprigs fresh mint leaves, chopped
1. Heat the oven to 400 degrees. Toss the potatoes with the oil on a rimmed baking sheet or in a casserole dish; season with 1/4 teaspoon salt and pepper to taste. Roast until the potatoes are slightly tender, 45-60 minutes. Let cool; slice into 1/2-inch discs.
2. Heat a large Dutch oven or stockpot over medium heat. Add the bacon; cook until the fat is rendered and the bacon is just browned, about 7 minutes. Add the onion and garlic; cook until tender but not browned, 3-5 minutes. Add the sliced potatoes, corn and clams; season with salt and pepper to taste. Pour in the wine; cover. Steam the clams, about 10 minutes. When the clams are completely open, use a slotted spoon to transfer them, the vegetables and bacon to serving bowls or plates, leaving the liquid behind. (Discard any clams that don't open).
3. Stir the creme fraiche and butter into the cooking liquid; simmer over medium-low heat until slightly thickened, 3-5 minutes. Taste for seasoning; spoon the sauce over the clams and veggies. Garnish with the mint.
Nutrition information:
Per serving (for 4 servings): 313 calories, 11 g fat, 4 g saturated fat, 56 mg cholesterol, 33 g carbohydrates, 21 g protein, 953 mg sodium, 3 g fiber.
24 fresh littleneck clams, scrubbed
1/4 cup dry white wine
2 tablespoons creme fraiche
1 tablespoon butter
Several sprigs fresh mint leaves, chopped
1. Heat the oven to 400 degrees. Toss the potatoes with the oil on a rimmed baking sheet or in a casserole dish; season with 1/4 teaspoon salt and pepper to taste. Roast until the potatoes are slightly tender, 45-60 minutes. Let cool; slice into 1/2-inch discs.
2. Heat a large Dutch oven or stockpot over medium heat. Add the bacon; cook until the fat is rendered and the bacon is just browned, about 7 minutes. Add the onion and garlic; cook until tender but not browned, 3-5 minutes. Add the sliced potatoes, corn and clams; season with salt and pepper to taste. Pour in the wine; cover. Steam the clams, about 10 minutes. When the clams are completely open, use a slotted spoon to transfer them, the vegetables and bacon to serving bowls or plates, leaving the liquid behind. (Discard any clams that don't open).
3. Stir the creme fraiche and butter into the cooking liquid; simmer over medium-low heat until slightly thickened, 3-5 minutes. Taste for seasoning; spoon the sauce over the clams and veggies. Garnish with the mint.
Nutrition information:
Per serving (for 4 servings): 313 calories, 11 g fat, 4 g saturated fat, 56 mg cholesterol, 33 g carbohydrates, 21 g protein, 953 mg sodium, 3 g fiber.
