Name: Drunken Clams with Cream, Farro & Baby Kale
Prep time: 20 min
Cook time: 5 min
Yield: 8 servings
Ingredients: extra virgin olive oil; 1/4 cup shallots, minced; 2 cloves minced; 1/2 cup clam juice; 4 dozen clams; 1/2 cup heavy cream; Salt and pepper, to taste; 2 cups cooked farro; 2 cups baby kale, washed and chopped

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Drunken Clams with Cream, Farro & Baby Kale

This appetizer can turn into a whole meal with the farro and baby kale. Add a fresh green salad, crostini and a bottle of white, and you've got a quick gourmet dinner!

Course

Appetizers & Dips

Prep Time

20 minutes

Cook Time

5-7 minutes

Servings

servings

Ingredients

Course

Appetizers & Dips

Prep Time

20 minutes

Cook Time

5-7 minutes

Servings

servings

Ingredients

Instructions

In a 10-inch skillet, heat 2 to 3 tablespoons olive oil over medium heat. Add shallots and cook for 2 to 3 minutes to soften. Add crushed garlic and cook for 1 minute more. Add clam juice and bring to a steady simmer. Carefully scatter the cherrystone clams into the pan and cover. Cook until most of the clams have opened, between 5 and 7 minutes. Discard any clams that have not opened.
Meanwhile, in a 4-quart sauce pan, heat cream and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Add littleneck clams to the simmering cream and cover. Cook until most of the clams have opened, between 3 and 5 minutes. Discard any clams that have not opened.
Split both types of clams between four bowls. Return the skillet used to cook the cherrystones to the stove over low heat, add farro to heat it through. Turn off the heat and fold in the baby kale leaves. Stir in cream used to cook littleneck clams.
Split farro and kale between the bowls. Pour sauce over the clams. Finish with a swirl of chile oil and a sprinkle of sea salt.

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Anaya

From meal planning to hosting dinner parties, food is my life. I write articles about how to step up your game in the kitchen and how to do it flawlessly, without losing your mind!

Check out my upcoming cookbook on Amazon!

clams/cooking with wine/crostini

Anaya

Drunken Clams with Cream, Farro & Baby Kale

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