Dish with Diane: Chef Kerry Heffernans Ragout of Clams Eel and Mustard Greens
Ingredients
- 12 large chowder clams, well-scrubbed
- 8 ounces smoked eel, skin and bone removed and reserved, meat cut into one-inch strips
- 2 sprigs thyme
- 1 tablespoon canola oil
- 1 small bunch mustard greens, stems removed and reserved
- 1 small leek, cut into medium dice and well rinsed, grinds and white portion separated
- 2 cloves garlic, peeled and sliced
- 4 slices very thin French bread, cut on an extreme bias and toasted
- 1 tablespoon chives, minced
- 2 tablespoons unsalted butter, softened and blended with chives
Instructions
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