Clams with Country Ham Vinaigrette and Candied Orange | James Beard Foundation

Clams with Country Ham Vinaigrette and Candied Orange | James Beard Foundation

www.jamesbeard.org

In this single-slurp hors d’oeuvre, sweet orange zest and a salty vinaigrette are beguiling counterpoints to fresh, briny clams.

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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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