April 06, 2011

Little Neck Clams with Ramps & Asparagus


Ingredients:
2 lb little neck clams (about 50)
1 lb asparagus, cut into 2 inch pieces
1 1/4 cup chopped wild ramps
1 cup dry white wine or stock
3 tablespoon minced Italian parsley
1 tablespoon olive oil

Directions:
In a heavy pot with a lid, saute the ramps and and asparagus for about 2 minutes in the oil. Add the clams and wine. Cover and bring to a boil. Reduce heat and steam until the clams have opened, about 3 minutes. Discard any unopened clams.



My thoughts:
I was so excited to find good looking asparagus and clams at the grocery today but I was even more excited to find some wild ramps! I have had the hardest time locating this treat, mainly because we don't live terribly close to the farmers market and by the time I wake up and get there, they are all gone. I love their garlic-y flavor and smooth texture. I decided to combine them all to make one simple, really fresh, super springlike dish. It was so, so good. I served it with some crusty bread and it was the perfect early April meal.

2 comments:

  1. Sounds delicious -- and if ramps aren't available, sliced leeks or pencil-thin scallions might be the second best thing.

    ReplyDelete
  2. I'm living for the day ramps are back at the farmer's market here. What an interesting way to use them!

    ReplyDelete

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