An easy and delicious main dish or appetizer, succulent clams are quickly steamed with shredded chard in a spicy, garlicky broth studded with smoked ham. Be sure to serve them with a hunk of crusty bread to soak up the juices!
2 1/4 pounds small, hard-shelled clams, scrubbed well
Olive oil
Lemon wedges
2 tablespoons chopped fresh parsley
Methods/Steps
Combine theFumet de Poisson Gold®and the water in a large stockpot over medium-high heat, stirring until the concentrate dissovles. Add the ham, garlic, red chili flakes, and bring to a boil. Add the chard, reduce the heat to low, cover, and cook until the chard is wilted, about 2 minutes.
Add the clams, return the heat to medium-high, cover the pot, and cook until the clams have opened, 4-5 minutes. Discard any clams that don't open.
Divide the clams and chard among large, shallow bowls and ladle the cooking liquid over them. Drizzle with olive oil, add a squeeze of lemon juice, and sprinkle with parsley.
Additional Tips
Wine Pairing: California Sauvignon Blanc or Pinot Grigio
