Tin to Table by Anna Hezel

Author:Anna Hezel [Hezel, Anna]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

Clams

with Spicy Tomato Vinaigrette

When you get your hands on a tin of really special clams or cockles, it’s best not to fuss with them too much. Cooking them can turn the delicate texture rubbery and distract from their naturally soft salinity. But serving them over a shallow pool of fresh tomato vinaigrette actually brings out these qualities, rounding out the oceanic flavors with a juicy dose of acidity. Making a tomato vinaigrette isn’t much more complicated than grating a really ripe tomato and spiking it with sherry vinegar and olive oil. A good dose of black pepper and a sprinkle of celery leaves make the snack as bracingly refreshing as a good, spicy Clamato Bloody Mary.

1 MEDIUM (ABOUT 7 OZ [200 G]) VERY RIPE HEIRLOOM OR BEEFSTEAK TOMATO

1½ TSP SHERRY VINEGAR

1 TBSP OLIVE OIL

KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

PINCH OF RED PEPPER FLAKES

ONE 4 OZ [115 G] CAN REALLY GOOD CLAMS OR COCKLES (SUCH AS DONOSTIA, MATIZ, CABO DE PEÑAS, OR CONSERVAS DE CAMBADOS)

8 CELERY LEAVES

Serves 2 In a medium bowl, use the large holes on a box grater or metal cheese grater to grate the tomato to a pulp. Discard any large pieces of skin and work your way around the core so that you’re grating only the juiciest parts of the tomato. Give the remaining core a squeeze, and discard.

Stir in the vinegar and olive oil, and season with the salt, pepper, and red pepper flakes, keeping in mind that the clams will be very salty. Ladle the tomato vinaigrette into a shallow dish. Drain the liquid from the clams (reserve the brine for your next Bloody Mary or seafood risotto) and lay the clams across the surface of the vinaigrette. Garnish with the celery leaves and a final grind of black pepper.

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