White bean and clam soup

White Bean Soup with Willapa Bay Clams Fall Greens and Preserved Lemon Ingredients: White beans Pancetta?

Pepper Clams Collard greens Preserved lemon Sourdough bread slices Garlic (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Prepare the preserved lemon: trim away and discard as much of the pulp as you can (it’s ok if you leave some). Mince the rind. Reserve any liquid with the rind.

- Strip the collard greens from the rib and roughly chop.

- Strip the swiss chard from the stem and roughly chop. Thinly slice the stem and set aside.

- Slice the pepper in half, remove and discard the seeds and ribs, and thinly slice the pepper.

- Wash the clams in several changes of cold water, then drain thoroughly.

- Thinly slice the pancetta.

- Smash garlic clove. Remove and discard papery skin.

- Heat oven to 400 degrees F. 2) Make the soup: - Heat 2 teaspoons olive oil in a medium sauce pan (large enough to contain all ingredients) over medium-high until hot. Add sliced pancetta and cook until translucent and beginning to render, about 1 minute. Add sliced pepper and sliced swiss chard stem and cook, stirring occasionally, another 2 minutes. Add white beans, rinsed clams, and 1 cup warm water.

Bring to a simmer, cover, and cook until clams open, about 5 minutes. Add chopped collard greens and chard leaves and minced preserved lemon and cook 1 minute more. Season with salt and pepper and drizzle with olive oil.

3) Toast the bread: - While the soup cooks, arrange the sourdough bread slices on a sheet pan, drizzle with olive oil and season with salt and pepper, and toast in the oven until browned in spots but still tender in the middle, 8 to 10 minutes.

- Remove from oven and rub with smashed garlic clove.

4) Finish your dish: - Place 2 slices of toasted bread in the bottom of 2 bowls. Divide the soup between the bowls, covering the bread. (As you eat the soup, it will slowly thicken from the dissolving bread). Enjoy!