These clams steam open in a broth of beans, kale, wine, and garlic. I took to removing a bunch from their shells and smearing the whole mix over toasted bread.
It’s been a while! I’ve been surrounded by the boxes and chores of moving. The work has been constant but rewarding as I slowly renovate my 100 year old house on the cape. Last week I found myself eating breakfast standing up again. I found myself eating a meal standing up for about the 50th time. There still was no space to place my kitchen table. Holding my bowl, I looked at the pile of bedroom furniture in the dining room, not yet ready to be moved until the blue-board was finished in the guest rooms. I feel like I’ve become one of the house’s mice, moving my things from one place to another, then moving them again.
But you can’t get away from yourself moving from one place to another. On a trip to the store for more paint, I saw a handful of shellfishermen in the water. It was the first nice day of the season, and I was obsessed with holding steady on my house chores. I wanted to keep at the mess around me in my new house, but the thought lead to tuning my car around. I got my waders on, and went in the water for the first time this season.
Back in the chaos of the house, I knew I was mentally limited to minimal dish-cleaning, so I experimented in just one pot. I think I’m learning a lesson in excess, but not when it comes to dipping bread into the bottom of this bowl. The pot of clams and beans was just the comfort food I needed. The lemon brightens the subtle, earthy flavors of white beans, kale, and the brine of the clams. I suggest sitting down with your own pot, enjoying your own company, and feeling right at home.
Recipe (serves 1-2 as a meal, 4 as an app)
- 3lbs little necks
- 4tbsp butter
- 1 lrg onion, chopped
- 1 bunch of kale, roughly chopped
- 4 garlic cloves, minced
- 1/2 cup white wine
- Zest of 1 lemon
- 2 15oz cans of cannellini beans, drained
- 1 tbsp olive oil
- 1 teaspoon pepper
- Juice of ½ lemon
- Serve with crispy, seasoned bread and lemon wedges.
Heat the butter in the pot on medium heat. Once hot, add the onion and kale, stirring slowly so nothing burns. After about a minute, add the garlic, white wine, lemon zest, and clams. Cover, steaming the clams open for about 15-20 minutes. Add the beans, oil, and lemon juice. Serve with lemon wedges and toasted or grilled bread.