Clams, Beans, Greens and Cream(s)

Ingredientes

50g unsalted butter

½ shallot, finely diced (60g)

3 garlic cloves, crushed

200g rainbow chard, stems and leaves separated, stems finely chopped

1 tbsp flour

250ml double cream

1 jar of clams in brine (195g), drained, brine reserved

2 preserved lemons, flesh discarded, skin thinly sliced into strips

1 jar of cooked white beans, drained (400g)

10g dill, finely chopped

fine sea salt

30g coriander, stems and leaves roughly chopped

1 jalapeno, roughly chopped

1 garlic clove, roughly chopped

2 tbsp apple cider vinegar

Instrucciones

Place a large high sided frying pan for which you have a lid over medium high heat and add the butter. When hot, add the shallot, garlic, chard stems, and ½ teaspoon salt. Cook for about 8 minutes until soft.

Add the flour to the pan and mix. Cook for about 1 minute, then add the cream slowly, mixing constantly to create a smooth sauce. Add the clam brine and 100 millilitres water. Bring to a bubble, then reduce to a simmer for 2 minutes until the cream has thickened.

Add the chard leaves, clams, preserved lemon, and beans. Bring to a simmer, cover with a lid, and cook for about 5 minutes until the leaves have wilted. Remove from the heat and mix through the chopped dill. Set aside with the lid on while you make the green sauce.

Place all the ingredients for the green sauce into a blender, along with ½ teaspoon salt and 2 tablespoons of water. Blitz until smooth.

To serve, drizzle half of the green sauce over the beans. Serve immediately, alongside the remaining green sauce.