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

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

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

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special salad. Loaded with creamy goat cheese and fresh peas, you won't need another salad all summer long!

Click here for more Dish with Diane: Chef Inspired Healthy with Kerry HeffernanOr click here to watch the video.

For more Dish With Diane, click here.

4
Servings
100
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 large chowder clams, well-scrubbed
  • 8 ounces smoked eel, skin and bone removed and reserved, meat cut into one-inch strips
  • 2 sprigs thyme
  • 1 tablespoon canola oil
  • 1 small bunch mustard greens, stems removed and reserved
  • 1 small leek, cut into medium dice and well rinsed, grinds and white portion separated
  • 2 cloves garlic, peeled and sliced
  • 4 slices very thin French bread, cut on an extreme bias and toasted
  • 1 tablespoon chives, minced
  • 2 tablespoons unsalted butter, softened and blended with chives

Directions

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Carbohydrate, by difference
17g
13%
Protein
1g
2%
Vitamin A, RAE
148µg
21%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
34mg
3%
Fiber, total dietary
2g
8%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Phosphorus, P
25mg
4%
Sodium, Na
6mg
0%
Water
49g
2%

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.