Prep time
10 mins
Cooking Time
20 mins
Serves
2
Ingredients
This recipe was provided by Sea Watch, International
Ingredients for Lemon Ginger Compound Butter
- 1lb butter, softened and unsalted
- 1 oz shallots, minced
- 1 TBS parsley, chopped
- 3 TBS ginger, minced
- 2 TBS lemon zest
- 1 TBS thyme, chopped
- 2 TBS chives, chopped
- 1 tsp cracked red pepper
- 2 cups fresh basil pesto
- 1 loaf Cuban bread
Ingredients for Clams
- 3 TBS olive oil
- 1 Yellow onion, diced
- 1 lb Spinach, coarsely chopped
- 3 Tomatoes, diced
- 6 oz Shiitake mushrooms, sliced
- 1 can Sea Watch Whole Ocean Quahog Clams, drained and juice reserved
- 3 oz Chicken stock
Method
For Cuban toast points
- d in half length-wise.
- Spread pesto evenly on both halves.
- Place under broiler to reach a golden rustic crust.
- Cut on the bias and use as a base for the clam saute.
For clams
- Heat 3 tablespoons oil in a large saucepan over medium heat.
- Add the onions and saute 1 to 2 minutes. Raise the heat to high.
- Add wine, clam juice, and chicken stock.
- Boil until reduced, 3 minutes.
- Add clams and saute 1 to 2 minutes. Add tomatoes, mushroom, and spinach. Saute 2 more minutes.
- Finish with compound butter.
- Serve clams atop pesto crusted Cuban toast points.
- Garnish with lemon zest and fresh chives.
Recipe by: Marvin Brown, winner of the 2010 Sea Watch Creative Clam Challenge
