Dish with Diane: Chef Kerry Heffernan’s Ragout of Clams, Eel and Mustard Greens
Dish With Diane: Chef Kerry Heffernan’s Ragout Of Clams, Eel And Mustard Greens
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special salad. Loaded with creamy goat cheese and fresh peas, you won’t need another salad all summer long!
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- 12 large chowder clams, well-scrubbed
- 8 ounce smoked eel, skin and bone removed and reserved, meat cut into one-inch strips
- 2 sprigs thyme
- 1 tablespoon canola oil
- 1 small bunch mustard greens, stems removed and reserved
- 1 small leek, cut into medium dice and well rinsed, grinds and white portion separated
- 2 cloves garlic, peeled and sliced
- 4 slices very thin french bread, cut on an extreme bias and toasted
- 1 tablespoon chives, minced
- 2 tablespoon unsalted butter, softened and blended with chives
- Begin by placing the clams, leek greens , mustard green stems, thyme, and eel skin and bone in a pot with 12 ounces of water. Bring to a simmer, cover, and cook slowly until clams just open; note that you need to check frequently as clams begin to open, and remove immediately into a bowl to cool.
- Once clams are opened, strain broth though a fine meshed sieve, remove cooked clams from shell, and mince, straining any accumulated juice into broth
- In a large sauce pot, begin sweating garlic and canola oil on medium heat, and after one minute add white leek dice; sweat an additional minute.
- Add mustard green leaves, sweat an additional minute, and add broth. Bring to simmer until greens are just tender.
- Add chopped clams and eel, bring back to simmer, and serve immediately with toasted French bread lightly smeared with chive butter.
- Note: If you choose to add welk, scrub, cover with water, add thyme sprig, garlic, and a little salt, and simmer 25 minutes until just tender. Remove with a fork, slice, and add to ragout.
This is one unbelievable module.