Home ›

Hog Island Manila Clams with Flageolet beans and Harissa

in
Printer-friendly version

A little spice goes a long way in brightening any day.  This simple, rustic dish adds bright color and bold flavor to fresh, tender Hog Island Manila clams.  The homemade Harrissa can be made ahead and used for many delicious treats from your kitchen.

 
Hog Island Oyster Co.

 

Yields: 4 main courses, 8 appetizers

 

Active time: 20 min. Total time: 45 min.

 

Ingredients:

  • 2 pounds Hog Island Manila clams
  • Harissa:
  • 2-3 fire roasted peppers, fresh or jarred
  • chili paste
  • 2 cloves garlic, peeled
  • 2 Tbs cumin
  • 2 Tbs coriander
  • ¼ bunch parsley
  • ½ lemon
  • salt, to taste
  • Olive oil
  • Flageolet beans, prepared


Pre-preparations

 

Flageolet beans

Prepare 1 cup dried Flageolet beans according to directions on package.

 

Harissa

In a food processor, blender or mortar/pestle blend 2-3 fire roasted red peppers, a spoon of chili paste, 2 cloves of garlic, equal parts of ground cumin and coriander ~2tbs each. Add 1/4 bunch of parsley, dash of salt and juice of 1/2 a lemon.

 

Slowly drizzle in olive oil until a smooth, emulsified texture is achieved.


Cooking

Scrub and rinse Hog Island Manila clams. *An easy step: rinse clams while in the mesh bag, after rinsing pour into a colander and allow to drain over your sink.  Pick through and discard any broken shells.

 

In a large bottom sauté pan, sauté 1 pound of clams with 2 tablespoons of harissa and approximately 4oz (one ladel’s worth) of cooked flageolet beans plus broth. Cover and steam until at least half of the clams have opened. Add ½ cup water and cook until all clams have opened.

 

Serve in bowls with warm, crusty bread.