Spring Vegetables and Clam Étuvée
A dish in which spring vegetables such as cabbage, beans, and wild greens are lightly simmered with clams, heavy cream, butter, and white wine. Making use of the highly airtight lid, this is a waterless dish that cooks using the vegetables' own moisture, with no added liquid other than the white wine and heavy cream.
This recipe uses spring vegetables from Yamanashi. Any spring-like vegetables, such as beans, asparagus, or wild greens, can be used as substitutes.
A dish that draws out the best of seasonal ingredients—without too much intervention—letting the inherent character of each ingredient shine.
For this dish, look for a wine with soft acidity and minerality that envelops the saltiness and umami of the clams, along with a fresh aroma that harmonizes with the bitterness and fragrance of the spring vegetables.
-Kyokuyo Winery, Soleil Grappette Blanc 2023
-Château Jun, Sauvignon Blanc 2023
Turnip, cut into quarters — 40g
Snap peas, strings removed — 50g
Rapeseed blossoms (nanohana) — 40g
Fava beans, removed from pods — 20g
Cabbage, roughly chopped into large pieces — 80g
New onion, cut into wedges — 180g
Udo, peeled, cut into bite-size pieces, and soaked in vinegar water — 50g
Garlic, finely chopped — 7g
Clams — 200g
Olive oil — 30g
White wine — 60g
Butter — 30g
Heavy cream — 30g
Salt — 2g
White peppercorns — to taste
Lemon zest — 1g
INSTRUCTIONS
- Heat an aluminum pan, add olive oil and garlic, and gently release the garlic's aroma over low heat.
- Add all the vegetables and sauté lightly, then add the clams and white wine and bring to a boil.
- Add the butter and heavy cream, cover with the lid, and cook for 7 minutes.
- Season with salt and white peppercorns, plate, and finish by grating lemon zest over the top.
