Ingredients:
¼ lb. unsalted butter
15 hard littleneck clams
1 jalapeno, sliced on bias
¼ yellow onion, julienned
1 bunch parsley, chopped
2 cloves garlic, sliced paper-thin
½ cup white wine
Kosher salt and pepper, to taste
1 loaf sourdough bread,
cut into large chunks
1 tablespoon high-quality olive oil
Procedure:
Cut butter into cubes and set aside until room temperature. Rinse hard clams in salted water to release all sand and dirt. Cut bread into large chunks and rub with olive oil. In a sauté pan, heat oil on medium high
until ribbons have dispersed. Add onion, garlic and clams. Toss until onions become translucent. Add jalapeno, salt and pepper, and toss. Deglaze with white wine and cook until clams start to open. Turn
heat to low. Add butter and herbs; agitate vigorously with spoon until butter is emulsified. Transfer clam mixture to serving bowl and serve with toasted bread.
Photo By: Media.timesfreepress.com
Author: Matt Marcus, Head Chef
Restaurant: Hennen’s Restaurant, Chattanooga, TN, USA
Source: http://media.timesfreepress.com/news/documents/2012/07/30/RECIPES_AUG12_REDUCED.pdf