Rainier Beer, Romanesco, and Ras el Hanout Manila Clams

If you can’t find Romanesco, cauliflower or broccoli would be a great alternative. Also, curry powder can be used in place of ras el hanout.

Makes 4 servings

Total time: 25 minutes

TEAR:

1/2 4

1

MELT:

4 3

ADD:

2

1 6

2 loaf crusty bread

Tbsp. olive oil, divided Kosher salt head Romanesco, florets cut into bite-sized pieces

(about 4 cups)

Tbsp. unsalted butter cloves garlic, sliced

lb. Manila clams, well rinsed and scrubbed

Tbsp. ras el hanout oz. Rainier beer or Pabst Blue Ribbon

Juice of 1 lemon

Tbsp. chopped fresh herbs (chive, dill, or parsley)

Preheat broiler to high.

Tear bread into fist-sized pieces and place on a baking sheet. Drizzle bread with 2 Tbsp. oil, sprinkle with salt, and toss gently. Place Romanesco on a separate baking sheet, drizzle with remaining 2 Tbsp. oil, sprinkle with salt, and toss gently.

Place both baking sheets in the oven, with Romanesco directly under the broiler. Broil 5 minutes, rotate the positions of the baking sheets, and broil until bread and Romanesco are browned,

3–5 minutes more. Turn off broiler and leave baking sheets in the oven to keep bread and Romanesco warm.

Melt butter in a sauté pan or shallow pot over medium-high heat. Cook butter until it just begins to turn golden brown, about 3 minutes. Add garlic and stir well.

Add clams, ras el hanout, and a pinch of salt; stir well. Add beer, cover, and steam clams until they open, about 5 minutes. Remove lid, add the Romanesco and lemon juice, stir gently, letting flavors absorb for 1–2 minutes.

Serve clams with herbs and bread.

Per serving: 774 cal; 31g total fat (10g sat); 99mg chol; 1076mg sodium; 74g carb (5g fiber, 5g total sugars); 45g protein