A Clam Recipe That Goes Way Beyond Chowder

 

Put clams to use in a dish that goes way beyond chowder with Portland chef Katy Millard's Manila clams with couscous, cauliflower and carrot sauce.

What you will need

For the Carrot Sauce:

2 cups fresh carrot juice

1 teaspoon finely grated ginger

¼ cup minced leeks, cleaned, white and light-green parts only

1 small shallot, minced

2 large garlic cloves, thinly sliced

2 tablespoons unsalted butter

Kosher salt

2 tablespoons dry white wine

½ pound carrots, peeled and thinly sliced

<span style="font-weight bold;">For the Couscous

For the Couscous:

2 cups good-quality couscous

2 cups small cauliflower florets

Extra-virgin olive oil

<span style="font-weight bold;">For the Clams

For the Clams:

1 small shallot, minced

2 large garlic cloves, thinly sliced

3 tablespoons unsalted butter, divided

3 pounds Manila clams

½ cup dry white wine

2 lemons, juiced

Minced parsley or chives, for garnish

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