Wood-Fired Clams with Holy City Porter Beer Broth, Shiitake Mushrooms, Kale & Crispy Toast
Sean Brock, Husk, Charleston, South Carolina / June 2012
For 6 servings
• 3 qts. ham stock
• 8 cups Holy City porter
• 6 cups mirepoix
• 2 fresh bay leaves
• 2 Tbsps. hot pepper sauce
• 10 sprigs thyme
Place stock, porter, mirepoix, and bay leaves in large pot; add hot pepper sauce and thyme sprigs; bring to a boil; reduce heat to medium; simmer 1 hour; remove from heat; strain through fine chinois into another large pot; reserve.
• 50 littleneck or topneck clams
• 2 Tbsps. unsalted butter
• 1/2 cup green garlic, shaved
• 4 cups kale, cut into chiffonade
• 12 shiitake mushrooms, stems removed, sliced as thinly as possible
• 18 1/4" thick slices baguette
• 2 Tbsps. extra-virgin olive oil
Heat a wood-burning oven.
Place clams in large pan with high sides; roast clams in oven until they begin to open and release their juices (about 3 minutes); remove from oven; place clams in a bowl with slotted spoon; reserve (keep warm).
Pour clam juices into a saucepan; reserve pan; add 2 cups beer broth to clam juices; bring to a boil; reduce heat to low; add butter and garlic to pan clams cooked in; cook in oven until garlic softens (about 1 minute); add kale, mushrooms, reserved clams, and reserved broth mixture; bake in oven until clams are fully open (about 3 minutes; discard clams that do not open completely); remove from oven; reserve (keep warm).
To serve, brush bread with oil; toast in oven until brown (about 1 minute); remove from oven; divide clams among shallow serving bowls; divide greens and broth over; place 3 toasts alongside each bowl.
What to drink: Holy City porter