Supper. Presents: Soul Clap’s Clams

Soul Clam Fall special ingredients

For the stew: 2 dozen small clams - scrubbed, soaked in sea salt and rinsed 1 tablespoon olive oil 3 garlic cloves - peeled and minced 1/2 medium yellow onion - finely chopped, about a cup 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 3 medium plum or roma tomatoes - peeled, seeded and finely chopped 1 celery stalk - peeled and finely chopped 1 medium carrot - peeled and diced 1/2 boneless pork shoulder or butt - 1/2” diced 1/4 cup dry white wine 1/4 teaspoon apple cider vinegar 1 teaspoon salt half a small cabbage - coarsely shredded half a squash - peeled, seeded and 1/2” diced handful of flat leaf parsley - finely chopped

For the sauce: 2 tablespoons olive oil 3 garlic cloves - peeled and minced 1/2 tablespoon smoked paprika 1/2 tablespoon apple cider vinegar 1/2 cup chicken broth 1/2 cup dry white wine 1/2 cup water 1/8 teaspoon salt

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Charlie lives in New York with his girlfriend Laurel, and Eli lives in Boston with his wife Andrea, but we all wanted to participate in making a Soul Clap dish for Supper. Laurel chose a recipe that’s hearty and classic, with local and seasonable ingredients from the northeast of the U.S. We then did different versions of the dish in our own kitchens, and this final adaptation is by Andrea, a gastronomy student at Boston University.

Supper. Presents: Soul Clap’s Clams

Soul Clam Fall special ingredients

Making the stew: In a large pot, heat the oil over medium heat. Sauté the garlic until golden. Add the onion and cook until translucent. Stir in the paprika and cumin, then add the pork and brown evenly for about 2 minutes. Add the tomato, celery and carrot and cook for 5 minutes. Add the wine, vinegar and salt, lower the heat and simmer, covered for 20 minutes. Add the cabbage, squash and parsley and cook for 10-15 minutes, until the vegetables are soft, but still whole.

Making the sauce and opening the clams: While the stew simmers, heat the oil and sauté the garlic in a large skillet or wok. Stir in the paprika, then add the vinegar, broth, wine, water, salt and bring to a boil. When the liquid starts to boil, add the clams and cover. The clams are ready when the shells open wide (about 5 minutes depending on size). Remove from heat.

Finishing the stew: Add the open clams and sauce to the stewed pork and vegetables.

Serve immediately with Capellini pasta, white rice, or crusty bread, and accompany with A dry rosé, a Barbera or really any light to medium bodied red wine.

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