Clams With Guanciale Sunchokes And Celery Root Recipes

CLAMS WITH GUANCIALE, SUNCHOKES AND CELERY ROOT

Steps:

• In a medium cast-iron pan, slowly render the guanciale over medium heat until just starting to get crispy, approximately 5 minutes. Add the sunchokes and celery root and toss to combine. Allow to cook slowly in the rendering fat until cooked through and evenly browned, another 10 minutes.
• Meanwhile, put a large, high-sided saute pan over medium heat until hot. Add the clams and Madeira. Immediately cover with a lid and allow to steam until all the clams have opened, about 10 minutes.
• Carefully strain the clam cooking liquid into the guanciale pan and bring to a boil. Add the cream, then stir to combine and turn off the heat. Taste and adjust the seasoning as needed with salt.
• Combine the clams with the sunchokes and add to a large serving bowl. Garnish with the celery leaves.

CLAMS WITH CELERY AND TOASTED GARLIC

Steps:

• Preferably using a natural bristle kitchen scrubber (a brand new kitchen sponge will work as well), scrub the clams well under running water. After the clams have been scrubbed and scrubbed again, let them hang out in a large bowl of cold water. This will allow any residual sediment or grit to free itself from the shells and settle at the bottom of the bowl while you do everything else.
• Heat oil, butter and chorizo or other pork product, if using, in a large pot (make sure it has a lid) over medium heat. Cook, swirling the pot occasionally until the butter has started to brown a little and the fat has begun to render from the pork, 3 to 4 minutes. (The pork won't be crispy, but that's O.K.; you're not looking for that.)
• Add the garlic and cook, stirring a minute or two until it begins to take on a toasty, light golden-brown color. Add wine and cook, letting it simmer until it's a little more than halfway reduced, 2 to 3 minutes. Add celery and season with salt and pepper. Cook, stirring occasionally until the celery is bright green and just tender, 2 to 3 minutes.
• Add clams and shake the pot so they settle nicely. Place the lid on the pot and give it the occasional shake, letting them steam open and release their juices, 3 to 5 minutes. (Larger clams will take longer.) The shaking of the pot is not only fun to do, but it gives all the clams quality time with the hottest part of the pot, which will encourage them to open around the same time, although there's always one or two clams late to the party. If there's one that just never makes it to the party (as in, it never opens), it's dead and should be thrown away.
• Toss the parsley, chives and celery leaves in a small bowl, then add lemon or lime zest and juice, and season with salt and pepper. Serve the clams with a hunk of crusty fresh bread or thick slices of toast that have been drizzled with lots of olive oil and rubbed with a cut clove of garlic, scattering the parsley mixture over everything.

STEAMED CLAMS WITH GUANCIALE AND SORREL

Steps:

• In a large saucepan over medium heat, brown the guanciale to render some of the fat. Pour off the fat and add the olive oil. Add the garlic and chile flakes and cook until the garlic is soft and the chile flakes are toasted, 2 minutes. Add the clams and increase the heat to medium-high. Add the wine and cover.
• After 5 or 6 minutes, check to see whether the clams have opened. Discard any that have failed to open. Add the lemon juice and toss. Pile into a serving bowl and top with the sorrel. Serve immediately.

SHOOT THE ROOT

Steps:

• In a pint glass, add chilled beer. Drop shot glass filled with root beer into beer and drink.