“Clam Jam”

Manilla Clams with ‘Nduja, Charred Ciabatta & Warm Zucchini and Corn Salad

Serves: 4-6

Ingredients:

Clams & Ciabatta:

1 ½-2 pounds Manilla clams/cockles soak in cold water to cover and expel and shake, discard open clams 

2 T EVOO, plus some to drizzle on bread  

2 T butter

2 large shallots, finely chopped

4 cloves garlic, thinly sliced

4 ounces ‘nduja

1 cup white wine

2 lemons, halved

1 loaf ciabatta, halved horizontally

1 generous handful of flat leaf parsley, chopped

Flaky salt

Warm Zucchini and Corn Salad:

2 medium-sized zucchinis, halved and seeded with tip of teaspoon, sliced

3 ears of corn, scraped or 3 cups of frozen fire roasted corn kernels defrosted

3 T EVOO

1 red onion, chopped

2 chili peppers 1 red Fresno, 1 jalapeno or similar, seed and chop for milder heat or thinly sliced

2 cloves garlic, chopped or grated

Salt and pepper

Juice of 2 limes or 1 lemon

½ cup chopped mint and parsley combined   

Hot sauce, to taste

Directions:

Clean clams in cold water and shake remove clams that remain open or that have broken shells.

Choose a large shallow pot with tight lid or you can use a roasting pan and heavy-duty foil.

Heat pan over medium to medium-high heat, add EVOO, melt butter into it, add shallots and stir a minute or 2, add garlic and stir, add bits of ‘nduja – break it off as you add it, melt into shallots, add white wine and stir a minute more, add clams and cover.  Cook 6-7 minutes to open, shaking occasionally. 

Meanwhile, char the lemons or bread in a frying pan for lemons, cut side down and over open flame on gas stove or under broiler for bread.  Drizzle bread with EVOO and season with flaky salt, cut into chunks.

Chop parsley, uncover the clams and add, douse them with the lemon juice.  Surround the pan with some chunks of bread and pass the rest at table.

Prep zucchini and corn.

Heat a large nonstick pan over medium-high heat with EVOO, three turns of the pan.  Add onions, soften 2 minutes, add zucchini and lightly brown 3-4 minutes, add corn with it if using fresh.  After zucchini browns add chilies, garlic, salt and pepper, and frozen kernels if not using fresh corn, toss 2 minutes, add lime or lemon juice and herbs, hot sauce if using.  Transfer to a serving dish.