Warm Clam Salad (Potato Soup)

A warm clam salad forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Potato Soup with Warm Clam Salad, where it is originally used.

Ingredients

• 1 tablespoon (15 ml) extra virgin olive oil
• 1 tablespoon (15 ml) slivered garlic
• 1/2 cup (120 ml) dry white wine
• 1 pound (450 g) Manila or other small clams in shells, scrubbed
• salt and freshly ground pepper
• 2 tablespoons (30 ml) finely chopped fresh flat-leaf parsley
• 1 cup (240 ml) packed coarsely chopped arugula or watercress

Method

1. At this point, make the warm clam salad: heat the olive oil in a saute pan over medium-high heat until hot.
2. Add the garlic and sauté briefly until light brown.
3. Add the wine, clams, and salt and pepper to taste.
4. Cook, uncovered, shaking the pan occasionally to redistribute and turn the clams, until open and cooked, about 3 minutes. If you use clams other than Manilas, you will need to cover the pan while they cook.
5. Remove the opened clams to a plate with a slotted spoon.
6. Give any clam that has not opened a firm crack with a pair of tongs or a metal spoon, turn it in the liquid, and cook for another minute to see if it will open. Discard any that do not open.
7. Return the pan to high heat and bring the liquids to a boil to reduce the cooking juices slightly.
8. Add the parsley and arugula and stir just to wilt.
9. Taste for seasoning, return the clams to the pan, and toss well to reheat.