Today is a rare day, I’m making a meal that contains meat.

You might be asking yourself, “why?”

First and foremost, I’ve had a growing craving for clams, and as I eat in my “predominantly vegetarian” lifestyle, I indulge some of my cravings. Secondly, some of my family has dairy allergies, but they do regularly consume meat, so I feel it’s important to share some recipes that have meat, but are dairy-free for them and anyone else that has dairy allergies. Next up, my lovely photographer Jeff, who’s like a little brother, wanted some clams, so why not try out something a little different and he’s always down to try my crazy creations. Finally, I feel it’s important to highlight the use of one of my favorite recipes, Compound Vegan Butter, in a nontypical way. Don’t worry, I’ll be making more vegetarian and vegan delights with the Compound Vegan Butter, I just wanted to start here.

As we near the Fourth of July, I’m wrought with difficult memories, as I lost my father on July 3rd, a few years back. I was a Daddy’s Girl growing up, and today, I still experience his loss in many ways, as I’m sure my sisters and mother do. Though the grief is still evident in certain moments, I’ve learned that this grief never leaves us, we simply grow around it, embracing those feelings and memories in a tightly held hug.

Growing up, seafood was a luxury, I don’t ever recall my parents bringing home mussels or clams, though there was fish or shrimp on the rare basis. I don’t think that my parents weren’t fans of clams or mussels, but as I have grown as a home cook, I’ve found the occasional craving, calling to my taste buds for more. Plus in the North East, where I live, clam boils and clam bakes are a popular summer meal, often enjoyed right on the beach with the ocean waves crashing, as a back drop.

A few notes about the ingredients…

I’ve chosen to use farm raised, little neck clams, as they are smaller and offer a better bang for my buck. I’m sure that there are plenty of delightful clams, but these farm raised, little neck clams are readily available. Additionally, I find that farm raised clams and mussels have a softer flavor, and for someone who doesn’t normally consume shellfish, seafood or meat, soft flavors can be preferred. When selecting clams or mussels, you want to see them displayed on ice or in a refrigerated unit. You do not want them to have a strong fishy smell, instead you want to smell the ocean. Further, you want to see the majority, or all, of the clams or mussels with their shells closed.

White Wine. I use wine on a infrequent basis when I cook, as I don’t commonly keep it in the house and there are alternatives. However, if I’m cooking seafood or mushrooms, I love the addition of wine, as it adds a complexity of flavor, that is unmatched by alternatives. When cooking with wine, avoid any wines that are labeled “cooking wine”, as they are an incredibly low quality. Instead, pick a wine that you would enjoy drinking. I’ve selected a chardonnay for this recipe. A special and important final note about cooking with wine, in this recipe, the wine will be boiled and the alcohol will subsequently cook off, or evaporate, leaving the flavor of wine, but not the alcohol.

Escarole, is a light and refreshing cooking green. It’s relatively light flavor, allows it to pair well with nearly anything, while still providing delicate substance.

Compound Vegan Butter. This recipe has some alternatives listed, but I made it as written for this recipe with parsley, garlic and lemon zest, as these flavors pair well with the others.

Lets get on with it!

Clams with Escarole (serves 2)

• 50 farm raised, Little Neck Clams, washed and shells scrubbed
• 2 lbs Escarole, washed and chopped
• 1/4 cup Compound Vegan Butter, plus more for garnish
  • or 1/2 stick vegan butter, 3 large garlic cloves (crushed), 2 Tbsp fresh Parsley (minced), lemon zest from 1/2 a lemon. Though I strongly recommend making the compound vegan butter a day or two before making this recipe.
• 1 lemon juiced, I used the one I zested.
• 1/2 cup white wine
  • or 1/2 cup vegetable broth or 1/4 cup white wine vinegar and 1/4 cup vegetable broth
• 1/4-1/2 tsp crushed red peppers
• Salt and Pepper, to taste
• Vegan Parmesan Cheese, to taste

You can eat this as a meal on it’s own, with a piece of Our Favorite Sourdough Loaf to soak up the broth or serve over your favorite pasta, like Mafaldine, Linguine, Fettucine, Spaghetti, Angel Hair or Tagiatelle.

Get it together!

1. If you’re going to serve this over pasta, get that going, according to the package instructions. You want to reserve 1 cup of the pasta water, for use later.
2. If you’re not using pasta, start here. Preheat a large pot, I use my Dutch oven, over medium heat. Once hot, this can take up to 5 minutes, add the Compound Vegan Butter and Crushed Red Peppers, cooking until fragrant, stirring frequently. About 2 minutes.
3. Add your washed Little Neck Clams and wine. Cover and cook, undisturbed for 7-10 minutes.
4. Remove lid and any unopened clams.
5. Add escarole and pasta, if using, to the pan. Stirring frequently, cook 3-5 minutes, until the escarole has wilted.
6. Add lemon juice and reserved pasta water, if using, until you have a sauce consistency that you like.
7. Serve on a rimmed plate, with a slice of Our Favorite Sourdough Loaf, add salt and pepper to taste, and top with your favorite vegan parmesan cheese.

Enjoy!