Recipe: Savoury clams with lamb and charred leeks - The Growler B.C. | B.C.'s Craft Beer Guide
Prepared by chef Torin Egan, Northern Quarter This story originally appeared in the Spring 2020 issue of The Growler, out now! You can find B.C.’s favourite cra
Ingredients
- 1 pound (450 g) washed and scrubbed clams or mussels
- 3 rashers of lamb bacon (substitute with pork belly if you can’t source lamb bacon)
- 1 leek; trimmed, sliced lengthwise, washed, and charred on a grill or in a cast iron pan
- 1 tbsp pureed garlic confit
- 1 tbsp miso butter
- 1 cup Hoyne Pilsner
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