Vermouth Seaweed Clams with Green Peppercorn Aioli
It is often a great idea to cook items found together in the same environment, as they generally pair well. Case in point: clams and seaweed. This meal comes together quickly and is perfect for a weeknight dinner yet fancy enough to serve to company. Serve Vermouth Seaweed Clams with CedarCreek Estate Pinot Gris or Poplar Grove Cascadia Pinot Gris.Ingredients
Serves 4
1 cup (250 ml) mayonnaise
½ tsp (2.5 ml) finely ground white pepper
1 tbsp (15 ml) brined green peppercorns, rinsed and coarsely chopped
2 tbsp (30 ml) dried wakame seaweed
3 tbsp (45 ml) grapeseed oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
5 large sprigs fresh thyme, plus more for garnish
1 × 4- to 6-in (10 to 15 cm) sheet dried kombu seaweed
1 cup (250 ml) dry white vermouth
4 lbs (1.8 kg) live clams, purged and scrubbed clean
sliced baguette, to serve
Instructions
- In a small bowl, whisk mayonnaise, white pepper and green peppercorns until well combined. Refrigerate aioli while cooking clams.
- Place wakame seaweed in a medium bowl and cover with room-temperature water. Set aside to allow seaweed to hydrate and become tender, about 10 minutes. Drain and squeeze excess water out of seaweed. Set aside.
- In a large heavy-bottomed stockpot over medium‑high heat, heat oil. Add shallots, garlic and thyme. Cook, stirring often, until shallots have softened, about 3 minutes. Add kombu, vermouth and clams. Cover with a lid and cook, shaking pot occasionally, until clams have opened and kombu has softened, about 6 minutes. Discard kombu and any clams that stay closed.
- Divide aioli among 4 serving bowls and spread over base. Top with hot clams and spoon broth overtop. Scatter with wakame seaweed and serve with sliced baguette.