Spring Farm Fresh Markets 2007 

Yield: 4 servings

Ingredients:

Green Garlic Broth:
• 5 large stalks green garlic
• ½ cup parsley leaves
• Extra virgin olive oil
• Zest from 1 lemon
• Salt
  
  Mushrooms:
• Extra virgin olive oil
• ½ pound black trumpet mushrooms
• Salt and pepper
  
  Clams:
• 2 pounds Manila clams
• 2 dried Arbol chilies, toasted and ground
• 3 ounces butter
• 4 ounces white wine

Method:

For the Green Garlic Broth:
Bring a large pot of heavily salted water to a boil. Slice the green garlic thinly (both the green and white parts) and reserve ½-cup sliced garlic for macerating. Blanch the remaining green garlic for 1 minute and shock in a salted ice water bath. Drain the blanched green garlic, reserving some of the residual water. Puree the green garlic, parsley and the residual water in a blender until smooth. Strain puree in to a bowl through a tamis. Drizzle puree with extra virgin olive oil.

Add the lemon zest and a pinch of salt to the reserved sliced green garlic. Place in a small bowl and cover with extra virgin olive oil. Let garlic macerate for at least one hour.

For the Mushrooms:
Heat a thin coating of extra virgin olive oil in a sauté pan, add black trumpet mushrooms, and season with salt and pepper. Cook over medium heat until the mushroom are tender and have rendered all their juices. Let cool on a parchment-lined sheet pan.

For the Clams:
Warm the macerated green garlic over medium heat until fragrant. Add the clams, Arbol chiles, butter, and white wine, cover the pans with a tight lid, and turn the heat up to high. The clams will open when done.

To Assemble and Serve:
In a bowl, toss the green garlic puree and black trumpet mushrooms together with the clams. If the broth is too thick, thin with a small amount of water. Check seasoning and add lemon juice to balance. Serve with toast.

Wine Pairing: 2004 Syncline Milbrandt Vineyards Syrah

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