In the Kitchen: Native Clams with Cannellini Beans and Grilled Ficelle Bread

We’re making Native Clams with Cannellini Beans and Grilled Ficelle Bread, with Executive Chef Chef Derek Jolie from Blackstone Caterers.

Yield: 2

(serves 2 as a meal or 4 as an appetizer)

Ingredients:

Grilled Ficelle:
Olive Oil 4 T
Salt and pepper to taste
Sliced Ficelle bread-4 slices

Steamed Clam Dish:
Small fresh clams 24 each
Cannellini beans 1 large can
Onion, medium, white 1, julienne
Garlic, fresh, clove 2 minced

Olive oil 4 T
Red pepper flakes to taste
Chopped parsley 2 T
Beer, ale type 12 oz
Salt and pepper to taste
Fresh lemon 1 each

Method of Preparation/ Steps
Mise En Place (have everything prepared)
Wash clams-Look for any clams with broken shells and discard
Julienne onion
Mince garlic
Chop parsley
Drain, wash white beans
Slice bread
Measure ingredients

Cook:
Heat oil in large sauce pan over medium heat.
Sweat onions and then add garlic, sweat for a second.
Add clams, beans and beer, cover.
Season with Red pepper flakes, salt & pepper
Cook 8 to ten minutes over medium heat until all clams have opened.
Meanwhile brush bread with oil. Grill or toast and set aside.
Slice lemons into wedges for Garnish

Plate:
Divide beans and broth between two heated large bowls, top with clams, bread and fresh lemon wedge.

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