Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
2 slices of bacon, finely diced
4 cloves of garlic, sliced
2 large leeks, white parts only, julienned, washed, rinsed, spun dry
1 tablespoon sambal
2 pounds small clams or cockles, purged in corn meal/water solution
1 cup white wine
1/4 cup crème fraiche
Canola oil
Kosher salt and freshly ground black pepper to taste
Crusty multi grain or whole wheat bread
Directions
In a wok over medium-high heat very lightly coated with oil, render the bacon. Pour off almost all the bacon fat and add garlic and leeks, saute until softened and season with salt and pepper. Add sambal and clams and deglaze with wine and cover. Cook until clams open, about 6-8 minutes. Add crème fraiche and stir into liquid. Serve with crusty bread in large bowls.
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