Braised Clam and Seasonal Vegetable

|  PURGE SAND FROM CLAMS THE NIGHT BEFORE  |

for two servings

12 piece / CLAMS such as long neck and manila clams
6 / NEW POTATO (small potatoes with thin skin)
6 / MEDIUM BRUSSEL SPROUT
2 / MEDIUM CARROT
4 stalk / ASPARAGUS
3 clove / GARLIC
1/2 cup / WHITE WINE
3 tbsp / OLIVE OIL

PARSLEY to serve
SEA SALT AND FRESHLY GROUND BLACK PEPPER

---

1. Submerge clams in a bowl of salt water to remove sand prior to cooking. (30 min minimum, overnight ideal)
2. Cut vegetables and peel garlic. Cross cut the bottom of brussel sprouts. Crush garlic lightly with the flat of a knife.
3. Heat up oil in a deep cast iron skillet with a lid. Cook garlic cloves over low heat until nicely browned.
4. Add hard vegetables such as potato and carrot. Cook with lid about 10 min. Add brussel sprout, cover and cook another 5 min
5. Add clams and white wine. Put the lid back on and braise over medium heat until clams open.
6. Add asparagus. Season with salt and pepper. Cook another 15 min with lid on.
7. Sprinkle chopped parsley. Serve hot.

Notes:

• Most any seasonal vegetable should work. 
• For nicely browned garlic, tilt skillet to submerge it in oil.

---

adopted from La Petite Epicerie recipe post in 2009