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
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.
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.