SWEATY CLAM RECIPES

Steps:

• 1. Finely grate the garlic, keeping the two amounts separate. In a large pot, heat the tablespoon of olive oil over medium heat. Add the garlic and sweat until fragrant, about 2 minutes. Sprinkle in the thyme, and sauté for another minute or so, again until fragrant. Pour in the beer and bring to a simmer, then season with a pinch of salt and gently dump the clams in. Cover and steam until they open, about 5 minutes, then remove the pot from the heat. 2. Allow the clams to cool in their cooking liquid, then remove all meat from the shells. Save the cooking liquid to use in other recipes. 3. Preheat a high broiler. Finely chop the clams. In a large skillet, heat the teaspoon of olive oil and butter together. When the butter has melted, add in the rest of the microplaned garlic. Let it sweat over medium low heat for a couple of minutes, then add in the chopped clams, ground mustard and paprika and stir to combine. 4. After about 2 minutes, when you can smell the spices, pour in the lemon juice and worcestershire, and bring the heat up to medium. Stir in the cream cheese and mayo, allowing everything to melt together. Continue to stir occasionally for a few minutes, until the dip is thoroughly combined and bubbling slightly. Stir in the chives. 5. In a small mixing bowl, combine the panko, cheddar and olive oil, and stir until everything is mixed well. 6. Transfer the dip to ramekins, and sprinkle the panko/cheddar mix over the top. Place under the broiler for a few minutes until the breadcrumbs are golden. Finish with the remaining chives, if using, and serve with crusty bread, chips or crackers.

Steps:

• A lardon is a thin strip or small cube of pork fat used for flavoring. Heat the bacon in a small sauté pan over medium heat with the olive oil until the fat renders off and the bacon is just crisp, 6-8 minutes. Remove from the pan, and drain the fat on a paper towel-lined plate.
• Melt the butter in a medium-sized stockpot over medium heat. Add the finely chopped onion, 1 of the bay leaves, and 1 sprig of the thyme. Season with salt, to taste, stir, and sauté for 5 minutes.
• Add the white wine and clams. Steam until the clams open, 5-7 minutes, depending on their size. Drain and reserve the liquid. Clean the clams by squeezing them, and then rough chop the clams. Chill until ready to continue.
• Heat the olive oil in a medium-sized saucepot over medium heat. When the oil is hot, add the celery and the remaining onion. Sweat over medium heat until tender, 6-8 minutes. Season with salt and cayenne, to taste.
• Meanwhile, make a fresh herb sachet by placing the remaining bay leaves, 10 peppercorns, and remaining thyme in a culinary sachet or piece of cheesecloth and secure it closed with a piece of culinary twine. When the celery and onion are tender, add the herb sachet. Add the flour and stir to coat the vegetables. Deglaze the pan by adding the reserved clam juice and scraping the bottom of the pan. Cook until reduced by ½, 6-10 minutes.
• Add the corn, corn cobs, reserved clams, and heavy cream, bring to a simmer, and cook until all the vegetables are tender. Remove the corn cobs. Season with salt, to taste. Remove from the heat and set aside.
• In a separate medium-sized pot, parboil the potatoes: Place them in 4-6 cups of cold, salted water and bring the water to a boil over high heat. Then, cook for 2-3 minutes. Drain and add to the chowder. (The potatoes should be added immediately before serving, just before you reheat the chowder to a simmer. If you are making the chowder ahead, stop before you add the potatoes.)
• Heat the chowder to a simmer. Serve garnished with the bacon lardons and chopped tarragon.