Moons Over My Clammy

Moons Over My Clammy

with olive oil, herbs and micro greens

Serves 4 as an appetizer
 2 pounds manila clams, steamed in 2 cups water, cooled, clams removed and rough chop
 3 cloves garlic, chopped
 1 tablespoon each chives and parsley, chopped
 zest and juice of one lemon
 2 tablespoons olive oil
 black pepper and salt to taste
 1/4 teaspoon chili flakes
 1 fennel bulb, very thinly sliced
 2 tablespoons each parsley, dill, chives, chopped
 1 tablespoon olive oil
 1 teaspoon lemon juice
 1/2 baguette sliced on diagonal, 4” long x 1” wide
 2 tablespoon olive oil
 1 tablespoon each parsley and chives, chopped
 1 clove garlic, chopped
 1/4 cup micro greens, garnish

1

Preheat oven to 375 degrees F. In a medium bowl combine cooked and chopped clams, garlic, chives, parsley, zest and juice of lemon, olive oil, pepper, salt and chili flakes. Stir to combine. Cover and marinate at least 1 hour. In a separate bowl combine sliced fennel, parsley, dill and chive, olive oil and lemon juice. Stir to combine. In a small bowl combine olive oil, parsley, chives and garlic. Using a pastry brush smear olive oil herb mixture on one side of each baguette slice. Place on small sheet pan and toast in 375 degree F oven – about 10 minutes. To serve spread boursin cheese on toasted baguette. Top that with generous dollop of marinated clams, top with fennel slaw and garnish with micro greens.

Ingredients

Serves 4 as an appetizer
 2 pounds manila clams, steamed in 2 cups water, cooled, clams removed and rough chop
 3 cloves garlic, chopped
 1 tablespoon each chives and parsley, chopped
 zest and juice of one lemon
 2 tablespoons olive oil
 black pepper and salt to taste
 1/4 teaspoon chili flakes
 1 fennel bulb, very thinly sliced
 2 tablespoons each parsley, dill, chives, chopped
 1 tablespoon olive oil
 1 teaspoon lemon juice
 1/2 baguette sliced on diagonal, 4” long x 1” wide
 2 tablespoon olive oil
 1 tablespoon each parsley and chives, chopped
 1 clove garlic, chopped
 1/4 cup micro greens, garnish

Directions

1

Preheat oven to 375 degrees F. In a medium bowl combine cooked and chopped clams, garlic, chives, parsley, zest and juice of lemon, olive oil, pepper, salt and chili flakes. Stir to combine. Cover and marinate at least 1 hour. In a separate bowl combine sliced fennel, parsley, dill and chive, olive oil and lemon juice. Stir to combine. In a small bowl combine olive oil, parsley, chives and garlic. Using a pastry brush smear olive oil herb mixture on one side of each baguette slice. Place on small sheet pan and toast in 375 degree F oven – about 10 minutes. To serve spread boursin cheese on toasted baguette. Top that with generous dollop of marinated clams, top with fennel slaw and garnish with micro greens.

Moons Over My Clammy