Clams with Cream, Farro, and Baby Kale

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Ingredients

  •   Olive oil
  •   1/4 cup minced shallots
  •   2 garlic cloves, crushed
  •   1/2 cup clam juice
  •   2 dozen cherrystone clams, scrubbed
  •   1/2 cup heavy cream
  •   Kosher salt and white pepper
  •   2 dozen littleneck clams, scrubbed
  •   2 cups cooked farro
  •   2 cups washed baby kale leaves
  •   Sea salt
  •   Chile oil

Instructions

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