Clams with Chilies and Shiso Butter

Serves 4 as an appetizer or 2 as an entree

¼ c olive oil
a few slices of fresh hot chilies
2 garlic cloves, sliced thinly
1T preserved lemon, chopped finely
½ c white wine
1 c fish stock
1 T Red Boat fish sauce, 40N
4T shiso butter, recipe below
2 pounds manila clams
½ c fregola or small pasta, cooked
Salt
Pepper

In a large sauté pan over medium-high heat warm oil. Add chilies, lemon and garlic and cook just until garlic is cooked, but not browned. Add white wine and cook until reduced by ¾. Add fish stock, fish sauce, butter and clams and cook until clams open. Stir in fregola and season with salt and pepper. Serve with wedges of crusty artisan bread

Shiso Butter

½ ounce fresh shiso leaves
8 ounces unsalted butter, room temperature
2t maldon salt
1T Red Boat fish sauce, 40N
1T ground cayenne

Blanch shiso leaves in a small pot of boiling water for 2 minutes. Remove from heat, strain and run under cool water. When leaves are cool, wring out water and form a ball with leaves. Cut ball into 5 strips.

In a food processor combine butter and shiso. Blend in processor, scraping down sides, until well combined. Add remaining ingredients and blend thoroughly.

Roll compound butter in plastic or parchment, forming a log. Refrigerate for up to 2 weeks or freeze for up to 2 months.

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