Clams with Green Cheese and Ham - Recipe by Colin Wood

Ingredients

1 bunch English spinach, stems left on, washed
1 bunch tarragon or chervil, picked and washed
100mL whey
20g lardo, cut into 5 mm dice
2 Tbs neutral oil, such as grapeseed
70g thick mayonnaise, at room temperature
15g fresh, finely grated Pecorino Sardo
500g clams, vongole or pipis, purged
Good splash (50mL) Pernod or white wine
Juice of 1/2 lemon
1-2 Tbs garlic brine, liquid or juice
Fish sauce, to taste
Crusty baguette, to mop up the sauce

Method

In a blender on high, process the raw spinach, herbs and whey for 1 minute, then pass through a fine-mesh strainer to make a green whey. This can be done ahead of time and even frozen. (Any left over can be blended with more whey, yoghurt and a banana for a green breakfast smoothie.)

Keep the green whey out at room temperature because cold whey will cool the sauce down too much and heating it too much may cause it to brown.

In a heavy wide-based saucepan with a lid over low heat, gently render the lardo in the oil until translucent.

In a large stainless-steel bowl, whisk together the mayonnaise and finely grated pecorino. Have a fine-mesh strainer ready.

Once the lardo is clear, turn the heat up to high and, when hot, gently place the clams in so you don’t smash the shells. Put a lid on and steam over high heat for 60-90 seconds until the clams have all opened.

Carefully strain the liquid into a jug, put the clams gently back in the pan and return to the stove with no heat. Put the stainless-steel bowl with the mayonnaise over the top, keeping the clams warm while also warming the mayonnaise. Slowly add the hot stock and green whey, whisking until you have a thick, foamy green sauce. Season with lemon juice, Pernod, garlic brine and fish sauce.

Add the clams to the sauce, toss together and place in a warmed bowl. Spoon any remaining sauce over each clam. Serve with a crusty baguette and a bowl for the shells.

NOTES:

Lardo is cured pork back fat and can be found at specialty butcher shops.

Grana Padano can be substituted for Pecorino Sardo.

Credits: There's Always Room for Cheese by Colin Wood, published by Hardie Grant Books. RRP $40.00.

Photo Credits: There's Always Room for Cheese by Colin Wood, published by Hardie Grant Books. RRP $40.00.