calabrian chilli clams

and always being happy in the bay!

this weeks newsletter is an ode to my favorite food. well, one of them. seafood is my main gal, and clams often take the biscuit for me. i probably cook clams at least once a week. i just love their flavor.

here i cooked some fregola to go with them, and they were truly divine. i always serve with some sourdough for ultimate satisfaction. it absorbs all of the delicious olive-oily white wine-y clam juice so amazingly. sometimes i can’t quite believe how quickly this recipe comes together. you are going to see a lot more clam recipes around here now that spring has spring.

because, like i said—all i want to do is eat seafood!

---

palo alto is underrated!

after living in the bay area for three years, when i first moved to the US, i have such a joy and longing for it.

and palo alto does something to my soul. maybe it is because some of my best friends live there, and guillaume owns on of my favorite places to eat—bar zola.

or maybe it is the cute, leafy green neighborhoods and the way the leaves turn yellow in the fall. it will always have a special place in my heart.

i’m currently in SF now with my friend maddy, but i was in palo alto a few days ago and popped by my friends restaurant. of course, as you can see—clams and seafood were on the menu.

bar zola - palo alto

---

recipe~ spicy clams fregola

ingredients

1.5 lbs of little neck clams from

1 lb of cherry tomatoes

1 tbsp calabrian chilli paste

7 garlic cloves, peeled + sliced

bunch of parsley, finely chopped

fresh baguette

directions

make sure clams are cleaned—i soaked mine twice over in some cold water before using (this helps them purge any leftover sand).

add a tbsp of extra virgin olive oil to a heavy bottom pan with a lid (i like to use a dutch oven) and sauté the garlic on medium heat for 2-3 minutes until the garlic is toasty but not burnt.

then add in the calabrian chilli paste and half the parsley and stir to combine.

next toss in the 1 lb of tomatoes to the pan and put the lid on the pot. this will help the tomatoes to gently burst. check after 5 minutes. repeat if the tomatoes need a little longer. they should be jammy but not completely broken down.

next add the clams to the pot and put the lid back on for another 3-5 minutes. after 3 minutes check to see if the clams have all opened. if not all are open, pop the lid back on for a minute or so and keep checking.

once all the clams are open, transfer everything to a large serving dish or plate. sprinkle over another generous handful of chopped parsley. enjoy with some fresh torn crusty baguette (to mop up all the insanely good juices).

the spicy, tomatoey clam juice soaked into the chewy yet crusty bread is—indescribable!

talk soon

xo