Photo by Brenda Maitland
Pepper Jelly-Braised Cedar Key Clams with Lardo and Mint from MoPho Executive Chef-Partner Michael Gulotta Read our review of MoPho here
Yield: 6 servings
Ingredients:
84 clams (rinsed well under cold running water to remove grit) 1/2 cup coconut oil or neutral oil 2 tbsp. ginger, minced 2 tbsp. garlic, minced 3 tbsp. shallots, minced 2 tsp. Thai chili paste 2 cups white wine 2 cups sweet cooking mirin 1/2 stalk lemongrass, crushed 2 cups coconut milk 3 tbsp. butter 2 cups pepper jelly juice and zest of one lime 10 leaves of mint, torn salt to taste To garnish: 12 strips shaved lardo, or substitute crispy bacon 1 cup Fried Shallot Rings (recipe below) fresh mint leaves
Method:
- In a large braising pan set over medium-high heat, lightly toast the ginger, garlic, shallot, and Thai chili paste in the coconut oil. When the aromatics become golden brown, add in the rinsed clams followed by the white wine, mirin, and lemongrass stalk. Cover the pan and let the clams simmer until they open, about seven minutes.
- Once the clams open, remove the cover and add in the coconut milk, butter, and one cup of the pepper jelly. Simmer the clams for an additional minute and then add the lime juice, zest, and torn mint leaves. Season with salt to taste.
- To serve, remove the lemongrass stalk and portion the clams into six warmed bowls and garnish with fresh mint leaves, shaved lardo, crispy shallots, and a few dollops of the remaining pepper jelly.
- At the restaurant, the dish is served with annatto beignets for dipping, but warm, crusty bread is just as satisfying.
Crispy Fried Shallots
Ingredients: Canola oil 3 shallots, peeled and thinly sliced salt to taste
Method:
- Heat 2 inches of canola oil in a small pot until a candy thermometer reads 345˚F. Rinse shallot rings lightly with water and pat dry with paper towels. Carefully drop them into the oil and stir with a slotted spoon so they fry evenly.
- Once they are golden brown, about 3 minutes, remove rings with the slotted spoon to a paper towel-lined tray. Season hot shallots with salt and reserve in a dry place.
