Serves 1
Directions
- 1Make homemade clam stock using clams, celery, carrots, fresh lemon, onion, a little bay leaf, and agua. Let it go until the clams open and the stock is ready to use, then strain it.
- 2Prepare overnight tomatoes by combining garlic, fresh rosemary, and cherry tomatoes, finishing with extra virgin olive oil. Place them in the oven, then turn off the oven and let the pilot light slow poach the tomatoes.
- 3Make roasted garlic and rosemary flatbreads using all-purpose flour, yeast, salt, sugar, rosemary, roasted garlic from the overnight tomatoes, water, and oil. Proof for an hour and a half, then roll out and fry.
- 4Prepare seasoned breadcrumbs with fresh parsley, granulated garlic, oregano, Parmigiano cheese, salt, a little bit of pepper, extra virgin olive oil, and unsalted butter.
- 5Assemble the Cajun clams: Start with a little olive oil, then add andouille sausage and garlic.
- 6Add clams, overnight tomatoes, basil, butter, scallions, and cannellini beans. Season with a little salt and pepper.
- 7Deglaze with a little white wine and some clam stock.
- 8Add fresh parsley and seasoned toasted breadcrumbs.
- 9Serve with the flatbread.
Ingredients
- cherry tomatoes
- andouille sausage
- cannellini beans
- clams
- celery
- carrots
- fresh lemon
- onion
- bay leaf
- agua
- garlic
- fresh rosemary
- extra virgin olive oil
- All-purpose flour
- yeast
- salt
- sugar
- water
- oil
- fresh parsley
- granulated garlic
- oregano
- Parmigiano cheese
- pepper
- unsalted butter
- breadcrumbs
- basil
- scallions
- white wine
Equipment
ovenpan
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