![Clam-and-Oyster Pan Roast](https://cdn.statically.io/img/www.foodandwine.com/thmb/3Jlq9IMKkiL5AxWfkdsIFflmjvo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/clam-and-oyster-pan-roast-XL-RECIPE1116-96730336cc254e58882ffc4205d28e72.jpg)
Ingredients
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4 tablespoons unsalted butter
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2 small leeks, white and tender green parts only, thinly sliced (2 cups)
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Kosher salt
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4 cups chopped mustard or turnip greens
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4 thyme sprigs
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2 garlic cloves, thinly sliced
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1/4 teaspoon crushed red pepper
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1 cup dry vermouth
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2 dozen littleneck clams, scrubbed
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2 dozen oysters, freshly shucked, with their liquor
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2 tablespoons heavy cream
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2 tablespoons chopped parsley
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1 teaspoon fresh lemon juice
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2 dashes of hot sauce
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Crusty bread, for serving
Directions
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In a large enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the leeks, season with salt and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the mustard greens, thyme, garlic and crushed red pepper and cook, stirring, until the greens are wilted, about 2 minutes. Add the vermouth and clams and bring to a boil. Cover and cook over moderate heat until the clams open, 5 to 10 minutes; transfer the clams to a bowl as they open, discarding any that do not. Add the oysters and their liquor, the cream, parsley, lemon juice, hot sauce and remaining 2 tablespoons of butter and cook just until the oysters start to curl around the edges, 1 to 2 minutes. Discard the thyme sprigs. Stir in the clams and any juices; serve immediately with crusty bread.
Suggested Pairing
Crisp Chablis: 2015 Drouhin Vaudon.