Clams and Cockles
Fermented Black Beans, Squid Ink, Pig's Blood, Thai Basil
Chef Angela Dimayuga of Mission Chinese Food | New York
Yield: 3 servings
Adapted by StarChefs | February 2017
INGREDIENTS
2 tablespoons Ibérico ham fat
2 tablespoons olive oil, plus additional for finishing
1 sprig rosemary
1 bay leaf
1 clove garlic, smashed
1 teaspoon minced chile pepper
1 teaspoon Chinese fermented black beans
1½ pounds Manila clams, purged
1½ pounds cockles, purged
½ cup dry white wine
½ teaspoon squid ink
3 tablespoons pig's blood
1 lemon, quartered, seeds removed
10 leaves Thai basil, torn
METHOD
In a large sauté pan over high heat, combine ham fat, olive oil, rosemary, bay, garlic, chile, and beans. Stir until fragrant, about 30 seconds, and add clams and cockles to the pan, being careful not to break any shells. Add wine and cover. Agitate occasionally and remove lid after 2 minutes. Shellfish should be partially opened. Decrease heat to medium and add squid ink and pig’s blood to thicken. Toss contents of pan a few times on and off the heat, being careful not to scorch or break the sauce. When the sauce is emulsified, remove from heat, and check the thickness of the sauce. It should coat the back of a wooden spoon. Squeeze two lemon wedges into the sauce and toss to combine. Transfer to a serving bowl. Finish with a drizzle of olive oil and garnish with basil and remaining lemon wedges.
