New Year's Day little neck clams with black eyed peas, ham, and greens (you know for 💊💰🍀, 😉). Served with lemon and black pepper fries for all you dippping fanatics out there.
- 5O count bag of cherry stone clams
- 1 can black eyed peas, rinsed and drained
- 1/2 pound country ham, cut into 1/8" cubes
- 1 large shallot, minced
- 3 garlic cloves, peeled and smashed
- 1/2 cup chicken stock
- 1/4 cup white wine
- 3 tablespoons butter
- 2 loose cups of greens cut into 1/4" strips, preferably lacinato kale or beet greens
- 2 large Russet potatoes
- 2 tablespoons kosher salt
- zest of one lemon
- 2 teaspoon black peppercorns
- 4 cups + 1 tablespoon canola oil
- Cut potoatoes into 1/3" thick batons. For this recipe, I prefer a slightly larger fry so that it can soak up all of the clam juices. Store potatoes in a plastic container fully covered with water and refridgerate until ready to use.
- Zest lemon and let sit on the counter over night to dry
- Heat a medium size dutch oven over medium heat, add one tablespoon of canola oil and allow to heat through. Add the ham and cook until it becomes lightly brown and slightly cripsy (about 4 mins).
- Add the shallots and garlic cloves and saute until shallots are slightly tender, but still crispy (about 2 mins)
- Gently add the clams to the pan, so as not to break the shells. Add the black eyed peas, chicken stock, and white wine. Cover and turn to medium high heat until clams start to open. Note: do not over cook. If clams are just starting to open, remove from heat and let the steam do the rest of the work. You want those little guys to be as juicy as possible.
- Uncover clams and stir in butter and greens. Serve immediately with french fries and a discard bowl for the shells
- In a spice grinder, grind the black pepper until cracked. Add the dried lemon zest and continue to process until fully ground. Add the salt and buzz for 5 seconds to combine. Set aside.
- In a stock pot, add 4 cups canola oil and heat over medium heat until it reached 275 degrees
- Drain potatoes from water and pat dry with a kitchen towel
- Using tongs to place and remove potatoes from the hot oil, cook potoatoes in two batches until they are slightly tender, but not following apart (about 4 mins)
- Drain on a plate covered in a few layers of paper towel
- Turn burner to medium high heat until oil reaches 450 degrees
- Using tongs to place the poatoes into the hot oil, fry the potatoes until they are golden brown and crispy (about 3 mins)
- Line a mixing bowl with two layers of paper towels and sprinkle with desired about of lemon and black pepper salt while the potatoes are still hot. Serve immediatly