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Moons Over My Clammy

Yields1 Serving

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

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.