A very quick recipe to make (once you’ve made the stock and confit garlic in advance), just a case of throwing the clams and garnishes in a hot pan and spooning on top of a toasted pita smeared in harissa. We use Lebanese arak at The Palomar, if you can’t find arak ouzo could be a substituted. We finish this dish by grating leben (a hard cheese made from dried yoghurt) on top of the dish, a hard goat’s cheese would be a suitable alternative. A seasonal alternative to this dish would be using mussels.
Confit Garlic (for the clams)
Seafood Stock:
Arak seafood stock (for the clams)
ArakClams – assembly:
Make the confit garlic
Make the seafood stock
Make the Arak seafood stock
Make the Arak clams
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