Spicy Clams, & Boccalone Nduja

Spicy Clams, & Boccalone Nduja - A perfect meal, from Chris Cosentino, of San Francisco's Cockscomb Restaurant


Serves 6

4 lb clams ( manila clams)
4 Tbsp extra virgin olive oil
1 8oz chub of nduja
1 red onion julienned
6 cloves garlic, sliced
1 tsp picked thyme
2 cups chickpeas
3 cups fish stock
1 lemon
1 head fennel
1/4 cup parsley leaves
1/4 cup mint leaves
1/4 cup chive batons
¼ cup scallions, thin ring cut
Grilled country bread

 

Wash the clams well with ice and cold water shaking vigorously in a bucket. This keeps  them cold and gets them clean at the same time.  In a large sauté pan over medium heat add the olive oil, julienned onions, and garlic with the thyme. Sweat out for a few minutes until aromatic then add the nduja in chunks. Let it melt. Add the clams and chickpeas with the fish stock and cover until all the clams open – about 4 minutes. Remove the cover and adjust the broth with olive oil and lemon juice, divide the clams evenly between 6 bowls.

In a mixing bowl add the shaved fennel, and herbs. Dress with lemon juice and olive oil, then top each bowl of clams with the salad, serve with grilled bread.

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