¼ Cup Olive Oil
4 Small Redskin Potatoes
10 slices of Smoky Bacon
4 Cloves Garlic, Minced
3” Piece of Fresh Ginger, grated
5 Dozen Littleneck Clams (rinsed and scrubbed)
1 ¼ Cup of White Wine (dry, not sweet)
2 Fresh Limes (1 fully zested and juice from both)
4 Sprigs of Rosemary
1 ¼ Cup Clam broth
1 Thai Chili, Minced
2 Cups of Coconut Milk (unsweetened)
Thai Sweet Chili Sauce
2 ears of corn
½ Bunch of Cilantro (rinsed and leaves removed from stems)
Preheat oven to 400 degrees and bake bacon on rack over sheetpan until crisp (15-20 min). Drain on paper towel, chop and set aside
Clean Cilantro, dry, remove leaves from stems, set aside.
Grill 2 ears of corn and remove from cob, set aside.
Put clam broth in small saucepan, bruise rosemary sprigs with a rolling pin (smack them on a cutting board 10 times), add rosemary to broth and simmer for 12 minutes. Remove from heat, remove rosemary and set aside to cool.
Mince Garlic, Grate Ginger, Mince Thai Chili, Zest and juice limes and set all aside.
Scrub the clams under cold water – put in a large bowl, add cold water and let sit for 20 min, drain and put in bowl in fridge till ready to use.
In large sauté or chef’s pan with lid (3-4 quart) add oil and cook diced potatoes till lightly crispy.
Add garlic, ginger, Thai chili and sauté over medium-high, stirring constantly for an additional 5 minutes.
Add wine, coconut milk and rosemary clam broth and bring to simmer.
Add clams and cook 8-10 minutes covered just until clams open. Remove from heat.
Plate: 6 soup bowls
In one corner of bowl place a spoonful of grilled corn and potatoes and top with some of the crispy bacon.
Move 6-8 open clams, in shell, to each bowl
Ladle broth into bowl.
Sprinkle with lime zest and a few cilantro leaves
Put a small amount of chili sauce on each clam
Serve with fresh Focaccia
1 ½ Tablespoons Instant yeast
2 Cups Warm Water
5-6 Cups Flour
1 Tablespoon Kosher Salt
In a large mixing bowl place yeast in warm water and whisk until dissolved.
Combine flour and salt in a separate bowl.
Add flour slowly to dissolved yeast until the mixture is not sticky.
Dump mixture onto floured surface and knead till smooth.
Place dough in a clean oiled mixing bowl, cover with a dry towel and set in warm place for 2 hrs to rise.
Punch down, knead a bit and then spread evenly in a greased sheetpan.
Cover with towel and let rise for 30 min.
Brush with oil and sprinkle with salt and pepper.
Bake at 375 degrees for 15 min. Check bottom of crust for golden color/doneness.
Cut in single serving squares (Use pizza cutter for easier portioning)
Ideas for additional toppings:
Shredded cheese, Chopped olives, Sundried Tomatoes, Bacon, Rosemary or other fresh herbs…