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Source: Wayne Morris

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Name: Clams with Fregola, Shepherds Pepper, and Preserved Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2.2 lbs manilla clams or 36 Little Neck (which is what Pisces always has); 1 tsp olive oil; 1 large shallot finely chopped; 2 cloves garlic minced; 1 pinch chili flakes; 2 tbsp tomato paste; 1 1/2 cups chicken stock; 1/4 cup white wine; 1 tsp preserved lemon pith, finely chopped; 1 pinch saffron threads; 2 shepherds peppers roasted, peeled and cut into small dice; 1/4 cup fregola; 2 tbsp fresh parsley chopped

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INGREDIENTS

2.2 lbs manilla clams ; or 36 Little Neck (which is what Pisces always has)
1 tsp olive oil
1 large shallot ; finely chopped
2 cloves garlic ; minced
1 pinch chili flakes
2 tbsp tomato paste
1 1/2 cups chicken stock
1/4 cup white wine
1 tsp preserved lemon ; pith, finely chopped
1 pinch saffron threads
2 shepherds peppers ; roasted, peeled and cut into small dice
1/4 cup fregola
2 tbsp fresh parsley chopped

Servings

INSTRUCTIONS

Soak the clams in a large bowl of cold water for 1 1/2 hours changing the water every 30 minutes, rinsing the bowl carefully after each water change to make sure all sand and grit is removed. After 90 minutes, scrub clams in running water and sort through them, discarding any shells that remain open or are cracked or smashed. Set aside if using immediately or refrigerate until ready to use.

Combine saffron with wine wine

Stir in the tomato paste, then add the white wine and let it reduce. Then add chicken stock and let it come to a boil.

Add the fregola and shepherds peppers- it should be covered completely by the liquid - and let it simmer, partially covered, for 10-12 minutes (or as instructed on the fregola package).

Check that the fregola is nearly ready and then add the drained clams and preserved lemon, and cover the pan with the lid. Let cook for 2 minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.

Adjust salt and sprinkle in the chopped parsley and stir to let everything combine before ladling into warmed bowls to serve, sprinkling with a little more chopped parsley as you go.

WM 2025

NOTES

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Clams with Fregola, Shepherds Pepper, and Preserved Lemon

2.2 lbs manilla clams or 36 Little Neck (which is what Pisces always has)
1 tsp olive oil
1 large shallot finely chopped
2 cloves garlic minced
1 pinch chili flakes
2 tbsp tomato paste
1  1/2 cups chicken stock
1/4 cup white wine
1 tsp preserved lemon pith,  finely chopped
1 pinch saffron threads
2 shepherds peppers roasted, peeled and cut into small dice
1/4 cup fregola
2 tbsp fresh parsley chopped

Combine saffron with wine wine

Heat the oil in a large, heavy saucepan that comes with a lid , then add the chopped shallots, stirring for a minute, add the garlic, and add the red pepper flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown.
Stir in the tomato paste, then add the white wine and let it reduce. Then add chicken stock and let it come to a boil.

Add the fregola and shepherds peppers- it should be covered completely by the liquid - and let it simmer, partially covered, for 10-12 minutes (or as instructed on the fregola package).
Check that the fregola is nearly ready and then add the drained clams and preserved lemon, and cover the pan with the lid. Let cook for 2 minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.

Adjust salt and sprinkle in the chopped parsley and stir to let everything combine before ladling into warmed bowls to serve, sprinkling with a little more chopped parsley as you go.

WM 2025

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Nutrition

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Serving Size: 1 Serving (806g)
Recipe Makes: 1 Serving

Calories: 341
Calories from Fat: 91 (27%)

Amt Per Serving		% DV

	Total Fat 10.1g	13 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.8g
Cholesterol 21.6mg		7 %
Sodium 1071mg		37 %
Potassium 1253.6mg		33 %
Total Carbohydrate 39.3g		12 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 37.5g
Protein 21g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 341

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