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Spiced Clams in the Style of the Moors

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
8 clams each (6 ounces/170 grams)

Recipe ID
C00139

Ingredients
US standard
Metric
Olive oil
4 ounces
60 milliliters
Onion, peeled, cut macédoine
2 medium
2 medium
Celery, sliced ¼-inch (0.63-centimeter) on the bias, reserve leaves for garnish
3 stalks
3 stalks
Garlic cloves, peeled, chopped
6 each
6 each
Ginger root, fresh, peeled, grated
2-inch piece
5-centimeter piece
Chili powder
1 teaspoon
1 teaspoon
Turmeric
1 tablespoon
1 tablespoon
Parsley, washed, stemmed, fresh, chopped
½ cup
18 grams
Dry white wine
3 cups
474 milliliters
Water
2 cup
237 milliliters
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Littleneck clams, scrubbed well (See chef)
60 each
60 each
Hearty bread, fresh or toasted
1 loaf
1 loaf
Lemon, cut into wedges (Optional)
3 each
3 each
Preparation
  1. Gather all the ingredients and equipment
  2. Heat oil in a braising pan until hot but not smoking. Add the onion, celery, garlic and ginger, and sauté for 3 minutes. Add the chili powder and turmeric and cook 2 minutes more.
  3. Add the parsley, wine, and water. Bring to a boil. Season with salt and pepper, and simmer until flavors blend well. The broth may be held for service from this point. (Do not make it too salty as the broth flavor will change once the clams get cooked in it).
  4. To Finish: Return broth to a boil. Add scrubbed clams. Cover tightly and cook, shaking pan occasionally, until the clams open, about 8 to 10 minutes. Do not overcook the clams. Discard any clams that do not open.
  5. To Serve: Divide the clams into shallow bowls. Top with broth and vegetables and garnish with celery leaves. Serve immediately with bread and lemon wedges on the side, if desired.