rTANILA CLAMS IN RIOJA with Spanish Sausage
Manila clams are native to the West Coast; they are also known as Japanese littlenecks. They are extremely small and very tender, I am calling for a white Spanish wine from the Rioja region-Marques de Caceres makes a very nice one that I've seen readily available. Many wines from Rioja are dry, crisp, simple, and perfect for everyday drinking.
Serves 4 to 6
4 tablespoons ('/г stick) butter
1 large carrot, peeled and finely julienned
into 2-inch lengths 1 large leek, white part only, cleaned,
finely julienned into 2-inch lengths 1 large stalk celery, cleaned and finely
julienned into 2-inch lengths
32 Manila clams, scrubbed (or use other
small, fresh clams) IV2 cups white Rioja wine (or substitute other dry, light white wine) 1 small bunch fresh cilantro, leaves only,
roughly chopped 3 ounces chorizo sausage, cooked, cooled, and diced small
1. Heat a saute pan large enough to hold the clams. Add 2 tablespoons of the butter and coat the bottom of the pan. Add the carrot, leek, and celery and stir a moment.
2 Add the clams and wine. Cover the pan and allow the clams to steam open. Shake the pan a bit. As the clams open, remove them to 4 warm bowls and keep warm.
3. Reduce the wine and clam liquor over high heat until V2 cup remains. Add the cilantro and sausage and swirl in the remaining 2 tablespoons of butter. Pour the mixture over the clams and serve.
RUSCHETTA
with Roquefort and Tapenade
This is another example of rustic comfort food that, despite its foreign name, will feel immediately familiar. Just think of it as a grilled cheese sandwich with a European education, or even knife and fork fondue.
Bruschetta hails from Italy's Umbria region; it is toasted or grilled bread brushed with good olive oil and often sliced garlic cloves. Other things may accompany it, but bread is the heart of bruschetta.
1. Prepare tapenade and set aside in the refrigerator.
2. Heat a large saucepan to medium heat and add the butter. As soon as the butter foams a bit, add the garlic and stir 20 seconds or so. Now add the carrot, onion, celery, leeks, and bay leaves. Stir often for about 10 minutes. Add the basil leaves. Reduce the heat
if vegetables begin to show any color.
3. When the vegetables are glossy and softened somewhat, add the stock and cracked black pepper. Allow to simmer until the stock has a rich, concentrated flavor and only about 1 cup remains. Add the heavy cream to the stock and reduce it by about one-
4. Put the cream and vegetable mixture into a processor or blender and puree; with the machine running, drop in the cheese, piece by piece, until it is entirely incorporated. Season to taste.
5. Pour the cheese-cream mixture into a stainless steel or glass container and keep warm.
6. Preheat the oven to 450 degrees. Slice the baguette in half laterally and brush it with the olive oil. Spoon just enough tapenade onto the bread to cover it lightly. (Reserve the rest for another use.)