April 14, 2023
Clams and Lamb
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Recipe Provided By
Chef Adam HegstedServings
1
Ingredients
- 4 ounces Smoked American Lamb shoulder, shredded
- 2 ounces mixed mushrooms
- 1 ounce brown butter
- 12 ounces manila clams
- 16 ounces Clam Broth (recipe follows)
- 1 ounce garlic confit
- 1 ounce preserved lemon
- 1/2 ounce cilantro, chopped with stems
- 1/2 ounce shallot, shaved
- 1/2 ounce Italian parsley, stemmed
- Olive oil, as needed
- Salt and fresh ground black pepper, to taste
Clam Broth (makes about 6 cups):
- 8 ounces white wine, acidic, dry
- 16 ounces clam juice
- 4 ounces lemon juice
- 8 ounces orange juice
- 2 ounces cilantro stems, minced
- 1 ounce garlic, minced
- 2 ounces sugar
- 1 ounce salt
- 2 ounces preserved lemon, chopped
- 1/4 ounce coriander, toasted and cracked
Directions
Sauté lamb and mushrooms in brown butter until mushrooms are golden on edges. Add clams, clam broth, garlic, lemon and cilantro; bring to a simmer. Cover and cook until clams are cooked and opened up. Remove any clams that did not open. Pour cooked clams into a heated bowl to serve. In a separate smaller bowl, mix shallot, parsley, oil, salt and pepper. Garnish clams with this mixture.
For the Clam Broth: In a bowl, mix together wine, clam juice, lemon juice, orange juice, cilantro stems, garlic, sugar, salt, lemon and coriander. Let set at least 12 hours in refrigerator.
