Clams With Celery and Toasted Garlic - Alison Roman

Name: Clams With Celery and Toasted Garlic - Alison Roman
Ingredients: 3 ½ pounds relatively small littleneck clams (about 24 to 30 clams), very well scrubbed; 2 tablespoons olive oil , plus more for drizzling; 2 tablespoons unsalted butte r; 4 ounces dried chorizo, bacon, pancetta or guanciale , chopped (optional); 4 garlic cloves, thinly sliced, plus another clove for serving; ½ cup dry white wine (avoid anything overly oaky, sweet or “creamy”); 2 large stalks celery , trimmed and thinly sliced on the bias, plus leaves for serving; Kosher salt; ground black pepper; ½ cup parsley, tender leaves and stems; ½ cup chopped chives; 1 tablespoon finely grated lemon or lime zest , plus 1 tablespoon fresh lemon or lime juice; Crusty bread or thick toast , for serving

www.alisoneroman.com

Most clams you buy have already been scrubbed and soaked to purge any sediment, mud or sand, but it’s still a good idea to give them another scrub once you’re in your own kitchen. And the chorizo...

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Ingredients

3 ½ pounds relatively small littleneck clams (about 24 to 30 clams), very well scrubbed
2 tablespoons olive oil , plus more for drizzling
2 tablespoons unsalted butte r
4 ounces dried chorizo, bacon, pancetta or guanciale , chopped (optional)
4 garlic cloves, thinly sliced, plus another clove for serving
½ cup dry white wine (avoid anything overly oaky, sweet or “creamy”)
2 large stalks celery , trimmed and thinly sliced on the bias, plus leaves for serving
Kosher salt
ground black pepper
½ cup parsley, tender leaves and stems
½ cup chopped chives
1 tablespoon finely grated lemon or lime zest , plus 1 tablespoon fresh lemon or lime juice
Crusty bread or thick toast , for serving