{"id":10,"date":"2012-07-03T15:19:00","date_gmt":"2012-07-03T15:19:00","guid":{"rendered":"http:\/\/www.allinadaiswork.com\/?p=10"},"modified":"2012-07-03T15:19:00","modified_gmt":"2012-07-03T15:19:00","slug":"steamed-clams-over-sauteed-escarole","status":"publish","type":"post","link":"http:\/\/www.allinadaiswork.com\/dev\/?p=10","title":{"rendered":"Steamed Clams over Sauteed Escarole"},"content":{"rendered":"

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I was on the phone with a friend last night explaining how I was trying a new recipe that I wasn’t exactly thrilled with but that tasted pretty darn good. I wasn’t going to post about it until she reminded me that I should be writing about the recipes I want to improve too. People can learn from my mistakes right?<\/p>\n

A few years ago I worked for an Italian restaurant with a rather eccentric and accomplished chef. He would work for hours quietly concentrating on the small details of everything he made. He reminded me of Eeyore and I loved watching him slowly move through his kitchen with such calculated movements. He made the best chicken soup I’ve ever had, the only one I like more than my own. He made baked semolina gnocchi drizzled with a mushroom cream sauce that I promise to try and recreate one of these days. He was a huge inspiration to me in the kitchen. It was just me for dinner last night so I picked up a head of escarole with the intention of mimicking the sauteed escarole he used to make. I also saw a dozen little neck clams on sale so I brought them home too.<\/p>\n

Here’s what happened:<\/p>\n

1 Dozen little neck clams
1 Head of escarole
1 Tsp kosher salt
2 Tbsp extra virgin olive oil
2 Cloves of garlic – thinly sliced
1\/8 Tsp. red pepper flakes
Lemon juice and butter for dressing.
salt and pepper to taste.<\/p>\n

I chopped off the end of the escarole and washed the leaves under cold water and let it sit in a colander while I scrubbed the clams clean and sliced the garlic.<\/p>\n

In a large pot I set water to boil with 1 teaspoon of kosher salt. Once it was at a rolling boil I put the escarole in for two minutes to par boil. I drained the escarole and let it sit in the colander again. In the same pot I used for the escarole I placed the clams so they were standing in a inch of water and brought the water to a boil.<\/p>\n

While the clams were cooking I heated the olive oil in a frying pan. To the hot oil I added the red pepper flakes and sliced garlic. I let the garlic cook for one minute and then added the escarole to the pan to coat with the olive oil and let it cook for two minutes.<\/p>\n

The clams are cooked as soon as the open up and by the time the escarole was done most had opened so I made myself a plate. and drizzled lemon juice and a little melted butter over the clams.<\/p>\n

So here is the only problem I found the greens were very tasty but a little…wet. In the future I might dry the escarole off on a paper towel or omit par boiling all together and just saute longer. The par boiling did help remove all the bitterness involved with the escarole.<\/p>\n

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This was a perfectly light but filling dinner for me but I fill easy. Put this on a bigger platter with more escarole and more clams it would make for a really nice family style appetizer.<\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I was on the phone with a friend last night explaining how I was trying a new recipe that I wasn’t exactly thrilled with but that tasted pretty darn good. I wasn’t going to post about it until she reminded me that I should be writing about the recipes I want to improve too. People […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/posts\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10"}],"version-history":[{"count":0,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/posts\/10\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}