Dive into the flavors of Sardinia with this Clams with Green Cheese and Ham recipe. It's a decadent blend of fresh clams, Pecorino Sardo, and a rich, foamy green sauce that you won't be able to get enough of. Ideal for purists and adventurous eaters alike, this dish serves 2-4 and can be made with different types of clams. A splash of Pernod or white wine brings out the flavors, while a side of crusty baguette makes it perfect for mopping up every last drop. It's a speedy, satisfying meal that's perfect for any occasion.
Ingredients
1bunch English spinach, stems left on, washed
1bunch tarragon or chervil, picked and washed
100ml(3 1/2 fl oz) whey
20g(3/4 oz) lardo, cut into 5 mm (1/4 in) dice (see notes)
2tablespoonsneutral oil, such as grapeseed
70g(2 1/2 oz) thick mayonnaise, at room temperature
15g(1/4 oz) fresh, finely grated Pecorino Sardo , (see notes)
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.