Steamed Willapa Bay Clams Summer Greens and Sourdough Baguette Ingredients:
Clams
White wine
Butter
Summer greens (spinach, mizspoona, nasturtium leaves, lamb’s quarters)
Sourdough baguette
Garlic
Broccoli
Hazelnuts
1) Toast the hazelnuts:
• Arrange the hazelnuts on a sheet pan and transfer to a 300 degree oven. Toast for 10 minutes, or until fragrant.
• Gather the still warm hazelnuts in a kitchen towel and rub them to remove skins (some skin will remain on the huts). Discard skins and roughly chop nuts and set aside.
2) While the nuts toast, prepare the remaining ingredients:
• Wash and dry the fresh produce.
• Pick and discard any tough stems from the greens (most of the stems will be tender; taste and see). Keep smaller leaves whole; tear bigger ones into large pieces.
• Smash garlic clove with side of knife and discard papery skin.
• Cut broccoli into florets; cut stem into pieces of a similar size as the florets.
• Rinse the clams in several changes of cold water. Drain.
• Wrap the baguette in foil.
• When nuts are finished toasting, turn oven up to 400 degrees. 3) Steam the clams:
• Heat 1 tablespoon olive oil in a large pot over medium-high until hot. Add smashed garlic clove and toast for about 30 seconds, or until fragrant and lightly browned. Remove and discard.
• Add rinsed clams, white wine, and 1 cup of warm water. Cover and cook until clams have opened, about 5 minutes. Add butter and summer greens, cover, and cook until wilted, about 30 seconds. Stir to combine. Taste and add salt if needed (clams will contribute to saltiness).
4) Roast the broccoli and warm the baguette:
• While the clams cook, arrange the cut broccoli on a sheet pan in a single layer. Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast for 5 minutes. Transfer foil-wrapped baguette to oven to warm. Cook broccoli and baguette for another 3 to 5 minutes, or until stems are tender and florets are crispy in spots. Transfer the roasted broccoli to a serving dish.
5) Finish your dish:
• Divide the steamed clams between 2 bowls and serve the baguette alongside (to be torn and dipped). Scatter the toasted hazelnuts over the broccoli. Enjoy!