Cherrystone Clam, Buttermilk Dashi, Celery & Jalapeño Recipe

TO START

1. 1

   Make the buttermilk dashi

   Rinse the kombu and place in a pot with 2 cups water. Slowly heat to just below a simmer, then remove the kombu. Add bonito flakes and simmer 2 minutes. Strain the liquid through a fine-mesh sieve and discard solids. Whisk in 1 cup buttermilk off heat, then add lemon juice and a pinch of salt. Keep warm.

2. 2

   Prepare the celery–jalapeño relish

   Finely dice celery stalks to about 1 cup. Seed and mince the jalapeño; finely mince shallot. Toss with celery, jalapeño, shallot, lemon juice, olive oil, and salt until evenly coated. Set aside to marinate while you work.

3. 3

   Poach the clams

   In a wide skillet, bring 1 1/2 cups of the buttermilk dashi and 1/3 cup dry white wine to a simmer. Add the shucked clams and cover. Cook until the clams open, 3–5 minutes. Remove opened clams with a slotted spoon and reserve the poaching liquid. Discard any shells that remain closed.

4. 4

   Finish the broth

   If the reserved poaching liquid has reduced, bring it back to a gentle simmer and adjust seasoning with a touch more lemon juice or salt. Keep it hot.

5. 5

   Assemble and serve

   Ladle a small amount of the hot buttermilk dashi into warmed bowls. Top with several clams, then spoon over a generous amount of celery–jalapeño relish. Drizzle with a bit of the reduced poaching liquid and garnish with chives if using. Serve immediately.