604. STEAMED WELLFLEET CLAMS with BACON and SAVOY CABBAGE

serves four


1/2 lb. fingerling potatoes, cut into 1/2-inch rounds
Kosher salt
1/4 cup extra-virgin olive oil
4 oz. smoked bacon, cut into 1/4-inch dice
1 large white onion, cut into 1/4-inch dice, about 1 1/4 c.
1 small Savoy cabbage, core removed and cut into 1/2-inch strips
4 cloves garlic, chopped
1/4 tsp. fennel seed
1/4 tsp. hot red pepper flakes
2 bay leaves
36 littleneck clams, scrubbed
1/4 cup Pernod
2 cups white wine
1/2 cup chopped parsley
1/2 cup aioli
4 thick slices crusty bread

Put the potato slices in a small saucepan and cover with cold water. Season with salt. Bring to a boil and simmer until the potatoes are just done, four to five minutes. Drain and spread out in a single layer to cool.

Heat the oil with the bacon in a large saucepan over medium heat. Cook the bacon until it has rendered, about four minutes. Transfer the bacon temporarily to a plate. Add the onions and cook until tender, about six minutes. Increase the heat to high, add the cabbage, and cook until golden brown. Season with salt. Add the garlic, fennel seeds, hot red pepper flakes, and bay leaves, and cook two minutes. Add the clams, cooked bacon, Pernod, and white wine. Cover and cook until the clams have opened, eight to 10 minutes.

Add the parsley and potatoes to the pan and toss well to heat through. Spoon the clams into warm bowls and serve with the aioli and big slabs of crusty bread for sopping up the juices.


courtesy of: Jody Adams, Boston Magazine, January 2005