World Dock® Spinach Clams
World Dock® Spinach Clams
Directions
- Heat butter flavored oil in a sauteuse pan over medium heat. Add onion, bell pepper, carrot, garlic, salt, and pepper. Cook stirring for 2-3 minutes.
- Pour white wine into pan and reduce by half over medium high heat.
- Pour heavy cream into pan and reduce by half on a simmer for 4-5 minutes.
- Whisk the goat cheese into the pan until incorporated. Add spinach, tarragon, lemon juice and zest to the pan. Cook for 1-2 minutes until the spinach has wilted. Then remove from heat.
- Fold in just enough breadcrumbs until stuffing is moist but can be formed. Cool stuffing.
- Steam open clams then cool. Fill each shell with a portion of stuffing and refrigerate for service.
- Warm oven to 450°F. Place stuffed clams in oven proof pan filled with red beans. The beans will stop the shells from sliding around. Cook for 6-8 minutes until thoroughly warm.
- Combine the colored lentils then portion onto a plate. Place a dozen clams per order on top of the lentils which will stop them from sliding on the plate and serve.
Ingredients
- 2 dz. World Dock® Clams
- 2 tbsp Brilliance Butter Flavored Oil
- 2 cups Roma® Italian breadcrumbs
- 3 cups Peak Fresh Produce® Spinach, chopped
- 1/4 cup Piancone® white cooking wine
- 1/2 tsp Peak Fresh Produce® Garlic, minced
- 1/4 cup Nature's Best Dairy® Cheese Crumbles, Goat
- 2 cups Nature's Best Dairy® Cream, Heavy
- 2 tbsp Peak Fresh Produce® Onion(s), Red, small dice
- 1 tbsp Peak Fresh Produce® Carrot(s), small dice
- 1 tbsp Peak Fresh Produce® Pepper(s), Green Bell, small dice
- 1/2 tsp Peak Fresh Produce® Tarragon, minced
- 1/2 ea. Peak Fresh Produce® Lemon(s), juice and zest
- 1/8 tsp West Creek® sea salt kosher
- 1/8 tsp Roma® Black Pepper, Ground
- 2 cups dry red beans, for baking stuffed clams
- 2 cups red dry lentils, for garnish
- 2 cups yellow dry lentils, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
