Manila Clams

with peas and green garlic

Look for green garlic at spring farmers’ markets — they're still one of the last truly seasonal foods. Otherwise, use scallion whites.

Makes 4 servings

Total time: 25 minutes

HEAT:

3 Tbsp. olive oil

3–4 stalks green garlic, white parts only, thinly sliced and rinsed under cold water shallot, minced bunch of fresh dill, chopped (reserve 1 Tbsp.) 1 1

DEGLAZE:

1 1 1

ADD:

2

1

2

1

4 cup dry white wine tsp. Aleppo chile powder pinch saffron

lb. Manila clams, well rinsed and scrubbed cup shelled English peas, blanched and shocked Tbsp. fresh mint, coarsely chopped

Tbsp. unsalted butter Kosher salt to taste slices crusty bread

Heat oil in a wide saucepan or Dutch oven over medium-low.

Add garlic and shallots and cook for about 6 minutes. Add all the dill (except reserved 1 Tbsp.) and cook until garlic and shallot are softened but not browned, and dill is emerald green, 6–9 minutes more. Increase heat to medium-high.

Deglaze pan with wine, scraping up any brown bits. Add chile powder and saffron, and cook until liquid is reduced by half,

3–5 minutes.

Add clams to pan and cover with a tight-fitting lid. Cook until clams have opened, 3–4 minutes. Add peas, mint, reserved dill, and butter; cook until peas have warmed through, 1–2 minutes more. Season broth with salt and serve clams in warmed bowls with bread.

Per serving: 528 cal; 17g total fat (4g sat); 76mg chol; 471mg sodium; 42g carb (4g fiber, 5g total sugars); 40g protein