Spring has sprung and everything is green again! We took some of the early market bounty and paired it with our newest product, Savory Clams from the Hood Canal. These small clams are like a cross between an Eastern Mahogany clam and soft shell clam, with low salt content and a robust sweet and earthy finish. They cook quickly and are a perfect match for this simple and aromatic broth.
2c. English Peas (fresh is preferred, frozen will do), shelled and blanched
3c. baby spinach, blanched
2c. cold water
2 large shallots, sliced into rounds
1c. dry sherry
2T fresh tarragon, chopped
1/4c. English peas, blanched
Lemon juice to taste
Sliced radishes (optional)
Cooked Pancetta (optional)
Puree the first set of peas and spinach with the water in a blender and strain through a fine sieve to remove any chunks – this will be the broth base for the clams.
In a deep skillet or larger pot, sweat the shallots in olive oil until soft. Add the clams and the sherry to the pot and stir once, allowing the clams to be coated in the mixture.
Once the clams have started to open, add enough of the green broth to over the clams halfway. Add the remainder of the peas along with the tarragon and allow to simmer for no more than 8-10 minutes. Season the broth with salt, pepper and lemon juice.
Serve immediately with crusty bread and top with the optional radishes and crispy pancetta for added texture.
Happy Spring and #eatmoreoysters