Clams, Dandelion Greens & Hog Jowl

This past weekend’s chilly temperature notwithstanding, Monday’s visit to the Union Square Greenmarket suggests that spring is here to stay. I picked up more young collard greens (color me obsessed), chives, carrots, mint, ramps and dandelion greens. Last night, having worked late, I dined on sautéed collard tacos augmented by half an avocado that had miraculously stayed fresh while I was out of town for a long weekend. Tonight I departed work on time, leaving me with the energy/blood sugar level to swing by my local sustainable seafood shop for a dozen littleneck clams. Half an hour later, dinner was served.

Clams, Dandelion Greens & Hog Jowl

  • 1 ounce hog jowl (or bacon), finely chopped
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • 1 pinch red pepper flakes
  • 1/2 cup white wine
  • 12 littleneck clams
  • 1 bunch dandelion greens
  • zest of 1 lemon
  • salt and pepper

Bring a medium-sized pot with a good fitting lid up to medium heat. Add the hog jowl and olive oil and cook stirring occasionally until the pork is partially rendered. Add the onion and continue to cook stirring occasionally until the onion is soft. Add the garlic and red pepper and cook stirring constantly for two more minutes. Add the wine, raise the heat to high, and add the clams. Cook with the lid on for 10 minutes or so, stirring once or twice, until all of your clams have popped open. Stir in the dandelion greens in batches and cook until just wilted. Add the lemon zest and salt and pepper to taste.

Watching the clams give way to your bubbling broth is mighty relaxing–particularly if you do so with a glass of Sauvignon Blanc in hand.

This would make a killer sauce for linguine. Given that I was cooking for one, I went with a piece of grilled whole wheat sourdough, which did a fine job of soaking up the luscious broth.

Steamed Clams with Dandelion Greens and Hog Jowl

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