Hog Island Manila Clams with roasted asparagus, green garlic and preserved Meyer lemon

Bursting with flavor and as easy as Spring.  Pick up your freshest ingredients at your local Farmers' Market.

Serves 3-4

2 lb.'s Hog Island Manila clams
6 pieces of asparagus (stems cut off, cut on a bias)
1/4 of a preserved Meyer lemon peel (pureed with Tbs. of olive oil)
1 piece of green garlic (sliced thin on a bias)
2-3 splashes of dry white wine
8 oz. water
3 tbs. good olive oil

Start by adding everything to a large saute pan except the wine and water. Sautee until clams start opening. Add the wine and water, reduce heat and cover. Reduce broth by half and give it a taste. If too watery, cook more.

Serve with crusty, warm baguette and fresh green salad.

Viola!