Littleneck Clams Courtesy of: Chef Danielle Leoni, The Breadfruit & Rum Bar
Ingredients Extra Virgin Olive Oil 2 T Garlic 1 T Minced Yellow Onion 2 T Minced Thyme 1 T Picked from stalk Habanero ¼ t No Seeds / Minced Spinner Dumpings 10 EA See Recipe Littleneck Clams 1 LB Rinsed Soursop Sauce 3 OZ See Recipe
Chopped Herbs 2 T See Recipe
Orange 1 EA 1. In a medium sauté pan on high heat, add Extra Virgin Olive Oil, Garlic, Yellow Onion, Thyme, and Habanero. Sauté until fragrant. 2. Add Spinner Dumplings. Sauté for apx. 1 minute. 3. Add Littleneck Clams and Soursop Sauce. 4. Cover and let steam for apx 4-5 minutes until clams open. 5. Once clams are open, add Chopped Herbs. 6. Zest Orange over clams. 7. Serve immediately.
8 Servings (10 per)
Ingredients AP Flour 2 C Salt 1 t Water ½ C
1. Put on a medium sauce pan of Water with 1 T Salt. Bring to a boil. 2. In a medium mixing bowl, mix together AP Flour and Salt. 3. Add Water. 4. Knead to combine until it becomes a dense dough. 5. Spin off tiny pieces of dough into boiling water. Spinners should be axp. ½ inch to maximum 1 inch. 6. Boil for apx. 8 minutes or until they float. 7. Drain dumplings. 8. Cool to store.
Clams – Chopped Herbs
Ingredients Parsley ½ C Mint ½ C Dill ½ C
1. Rough chop all herbs. 2. Combine all. 3. Add 2 T Chopped Herbs added to finished clams before plating.
Soursop Green Tea Sauce
Ingredients Soursop 2 PK Green Tea 4 Bags Water 1 C Peaches 8 OZ Butter 12 OZ Thyme .6 OZ Picked Salt 1 T
1. In a medium saucepan, combine all ingredients. 2. On a medium low heat, let simmer for 10 minutes. 3. Squeeze out Green Tea bags. Discard. 4. Puree. 5. Refrigerate to cool.