Almejas al Vino Blanco
- 16 cleaned littleneck clams
- 1½ tablespoons cubed butter
- 1 teaspoon minced shallot
- 1 tablespoon olive oil
- 1 sprig fresh thyme
- 2 teaspoon toasted pine nuts
- ½ cup white wine
- 1 pinch minced parsley
- 2 teaspoons diced jamon iberico (Spanish cured ham, or similar)
- Salt to taste
Cleaning the clams: Rinse the clams under cold running water for 10 minutes to remove the sand. Strain the clams and rinse off the sand left on the shell.
Check for and throw away broken or open clams. Tap firmly on their shell to see if they close, if they do not, throw them away.
Cooking the clams: In a sauté pan add the butter, oil, shallot, thyme, and pine nuts. Sauté for 1 minute. Add the clams and toss,. Add the white wine and parsley, cover, and steam until the clams start to open.
Remove clams as they open, one at a time, and place in serving bowl (this is very important; if you wait until all the clams are opened to remove all of them, the ones that open first will be overcooked).
Once all of the clams have opened, add the ham to the broth in the sauté pan and simmer for 30 seconds. Salt to taste (oftentimes the clams and ham are salty enough that the broth doesn’t need any additional salt).
Pour the broth over the clams. Serve with toasted baguette.
- 1 oz. Tanqueray
- 1 oz. Campari
- 1 oz. Perucchi Gran Reserva Red Vermouth
- ½ oz. housemade soda water
- Orange wheel
- Lemon peel
Combine Tanqueray, Campari, Perucchi Red, and soda in a mixing glass and stir. Pour into a glass over large ice cubes.
Garnish with orange wheel between ice cubes and in center of glass.
Squeeze the oil from a lemon peel over glass, wipe the rim with peel, and place the peel on the side of the glass.