This fragrant and flavorful clam dish takes any home kitchen into gourmet territory.
Clams in Garlic Sorrel Cream
Prep: 20 minutes | Cook: 15 minutes Serves 2-3
Made for Bowery By
Chef Eric Adjepong is a Top Chef alum and Top Chef Amateurs judge. As a first-generation Ghanaian-American born and raised in New York City, Adjepong sources the flavors and influences in his cooking from many of the West African dishes he grew up eating.
Featured Bowery Ingredients
- Bowery Green Sorrel, 1.5 oz
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced, divided
- 2 medium shallots, diced, divided
- 1/2 cup heavy cream
- 1 cup chicken stock
- 3/4 cup white wine, (dry)
- 2 pounds little neck clams
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh chives or dill
- Soak clams in cold water for at least 20 minutes then drain well.
- In a small pot add water and set on high heat to boil, add 2 teaspoons salt.
- Make an ice bath and set aside. Blanch, shock, then squeeze out any excess liquid from the sorrel.
- Melt butter in a large stockpot over medium heat. Add half the garlic, shallots, and cook down stirring until fragrant, about 2 minutes.
- Add in heavy cream and simmer for 1 minute.
- In a blender, add heavy cream mixture and sorrel and blend on high for 40 seconds. Set aside.
- Melt second half of the butter in a large stockpot over medium heat. Add half the garlic, shallots and, and cook down stirring until fragrant, about 2 minutes.
- Add chicken stock and wine then bring to a boil. Reduce heat and simmer until reduced, about 1-2 minutes.
- Stir in clams. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 9 minutes.
- Discard any unopened clams. Remove clams from heat; stir in sorrel heavy cream and season with salt, pepper and lemon to taste.
- Serve immediately, garnished with dill chives, and sorrel.