Clams with Country Ham Vinaigrette and Candied Orange Recipe | James Beard Foundation
Clams with Country Ham Vinaigrette and Candied Orange In this single-slurp hors d’oeuvre, sweet orange zest and a salty vinaigrette are beguiling counterpoints
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Ingredients
- 3 pounds clams
- 1 gallon water
- 1 cup cornmeal
- 1/3 cup kosher salt
- 3 tablespoons unsalted butter
- 1 small white onion, coarsely chopped
- 3 small garlic cloves, chopped
- 1 bottle dry white wine
- Dash red pepper flakes
- 6 parsley stems
- 2 1/2 cups water, divided
- 3 oranges, preferably Valencia
- 2 cups sugar
- 1 tablespoon Gran Galla or other orange liqueur
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 pound country ham, cut into large dice
- 1 egg yolk
- 1 tablespoon cider vinegar
- 3/4 teaspoon Dijon mustard
- 3/4 teaspoon honey
- 3/4 teaspoon prepared horseradish
- 1 dash Tabasco sauce
- Black pepper to taste
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