It’s New Year’s Eve, the day beckoned with near freezing temps and a bit of a breeze, but low tide was conveniently at 11:50 AM and below normal to boot.
I was pleasantly surprised with less wind and even less water than predicted, and got my clams. Had to return to the beach twice because of extra clams tucked in my wander pockets, but not the first time I’ve done that.
Accidentally bought cilantro instead of parsley, so maybe that was the secret. Also helped that the kale used was extraordinarily sweet, so likely harvested after a frost. At any rate, here’s the recipe:
- a dozen clams
- about 3 or 4 cups of kale
- about 5 ounces of white wine
- a large onion, chopped
- a handful of cilantro
- several small red skin potatoes, cut into small chunks
- several sprigs of rosenmary
- about 1/2 cup olive oil
- 1/3 stick of butter
- 3 smallish stalks of celery, chopped
Heat up the olive oil, toss in the sprigs of rosemary, cook until ready then remove the rosemary.
Toss the butter on the olive oil, let melt
Throw in the onions and saute until just right, then throw in the wine. Add celery and kale and let simmer, adding clam stock as needed.
Prepare clams as usual, then toss back into the broth, adding water as needed. Chunk in the potatoes and let cook. Toss in the cilantro somewhere along the way,
Once potatoes are done, toss the veggies from the pan into the broth, and you’re good to go.
Serve with red pepper flakes/Tabasco.
