How To Make Asparagus & Clam Nage - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. canola oil
• 1 cup sliced shallots
• 1/4 cup chopped garlic
• 1 cup fresh English peas
• 60 littleneck clams, soaked in ice water for 20 minutes and drained
• 2 cups dry white wine
• 1 bay leaf
• 4 oz. unsalted butter, diced
• Juice of 2 lemons
• 3 Tbs. chopped flat-leaf parsley
• 3 Tbs. chopped chives
• 3 Tbs. chopped cilantro
• 2 Tbs. fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1 cup shaved French breakfast radishes
• 24 asparagus spears, shaved on a mandolin
• 1 fresh baguette, diagonally sliced and toasted