Clams and farro and radishes

Steamed Willapa Bay Clams Farro, Radishes, and Preserved Lemon Ingredients: Clams Farro Garlic Radishes Preserved lemon Pea Shoots (For best results, read recipe fully before beginning.)

1) Cook the farro: - Bring a small pot of salted water to the boil on high.

- Add farro and boil until tender, 16 to 18 minutes. Drain and transfer to a bowl to cool. Drizzle with olive oil and season with salt and pepper.

2) Prepare the ingredients: - While the farro cooks, rinse the clams in several changes of cold water, then drain.

- Wash and dry the fresh produce.

- Separate radish root from greens. Quarter the root lengthwise and set aside. Trim and discard any tough stem and wilted greens, but reserve the nice greens.

- Trim away and discard the pulp from the preserved lemon. Finely mince the rind (this is the part you are using). Reserve the liquid to use as well.

- Using the side of your knife, smash garlic clove. Peel and discard papery stem.

3) Cook the clams: - Heat 1 tablespoon olive oil in a large saute pan on medium-high until hot. Add smashed garlic and cook until golden brown and aromatic. Flip garlic clove and cook until other side is golden brown. Remove and discard garlic clove.

- Add steamed farro, rinsed clams, and 1 cup of warm water. Cover pan, and cook just until clams open up, about 3 minutes.

- Add quartered radishes and season with salt, pepper, and a glug of olive oil. Add minced preserved lemon and liquid and stir to combine.

4) Finish your dish: - Divide steamed clams between 2 bowls. Top with pea shoots. Enjoy!