Steamed Clams with Guanciale and Sorrel

Name: Steamed Clams with Guanciale and Sorrel
Yield: serves 4
Ingredients: 8 ounces guanciale; 2 tablespoons extra-virgin olive oil; 4 cloves garlic, sliced paper-thin; 1 teaspoon chile flakes; 2 pounds Manila clams; 1/2 cup white wine; Juice of 1 lemon; 5 sorrel leaves, cut into a chiffonade

December 14, 2011

I love it when the first bunches of springtime sorrel appear in the market. It has a fantastic sour, lemony-mint thing going on that does something great for clams. The only drawback is that when you cook sorrel, it turns the worst color of brown. Sprinkle it on the dish at the last minute for the best flavor and look. Please try to find guanciale for this dish—it has a delightful fattiness to it that can’t really be replicated. If you can’t find guanciale, use bacon or pancetta instead. Everyone thinks clams have to be cooked over high heat. It’s not necessary in order for the clams to open, and it can render them tough if not done carefully.

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