Description

A variety of sauteed clam and fresh snap peas mixed with a light sorrel broth. This is a unique yet simple dish that you will love.

Ingredients

•  As Needed Frothy Sorrel Broth
1
• 1/3  Cup(s) White Wine
2
• 24  Each Cockles ( For Clam and Pea Fricasse 4 Portions)
3
• 16  Each Littleneck Clams, steamed & removed from shells
4
• 8  Each Razor Clams
5
• 1  Cup(s) Snow Peas, juleinned
6
• 1  Cup(s) Sugar Snap Peas, cut into rounds
7
• 1/2  Cup(s) Baby Pea Shoots or Micro Greens (garnish)
8
• 5  Table Spoon(s) Extra Virgin Olive Oil
9
• 1  Table Spoon(s) Butter
10
•  To Taste Salt and Pepper
11
•  As Needed Extra Virgin Olive Oil (garnish)
12

Directions

1. Steam Cockles with butter and white wine until they open
2. Reduce heat and add the snap peas, snow peas and clams
3. Let all ingredients heat up
4. Place in bowl and top with the frothy sorrel broth.
5. Top with pea shoots and a drizzle of extra virgin olive oil