Recipe : Dish with Diane: Chef Kerry Heffernan’s Ragout of Clams, Eel and Mustard Greens

Instructions

Begin by placing the clams, leek greens , mustard green stems, thyme, and eel skin and bone in a pot with 12 ounces of water. Bring to a simmer, cover, and cook slowly until clams just open; note that you need to check frequently as clams begin to open, and remove immediately into a bowl to cool.

Once clams are opened, strain broth though a fine meshed sieve, remove cooked clams from shell, and mince, straining any accumulated juice into broth

In a large sauce pot, begin sweating garlic and canola oil on medium heat, and after one minute add white leek dice; sweat an additional minute.

Add mustard green leaves, sweat an additional minute, and add broth. Bring to simmer until greens are just tender.

Add chopped clams and eel, bring back to simmer, and serve immediately with toasted French bread lightly smeared with chive butter.

Note: If you choose to add welk, scrub, cover with water, add thyme sprig, garlic, and a little salt, and simmer 25 minutes until just tender. Remove with a fork, slice, and add to ragout.