Ramps are in season and I am so excited to explore new recipes with this delicious and pungent vegetable.
Ramps are wild leeks and is the first edible plant to enjoy in early spring. They are know for their mild, garlicky flavor and the ramp season is very short. I bought these beautiful ones at the Union Square Farmers Market.
Ramp leaves chopped (save ½ tsp for garnish)
1 cup of vegetable or chicken stock
1 tbsp. of cold butter
Salt and Pepper to taste
Olive Oil for sautéing
Make the sauce first, sauté the ramp leaves with olive oil, season with salt and pepper, then add a cup of stock reduce by half. Puree the sauce with an immersion blender. Return the sauce to the sauce pan, then swirl in the cold butter to thicken, keep warm.
1 1/2 dozen of little neck clams
1 bottle of pale ale
3-4 cloves or crushed garlic
1/2 tsp. of crushed red pepper flakes
1 tbsp. of olive oil
1 tbsp. of cold unsalted butter
1 cup pea shoots for garnish
Soak clams in cold water for at least 1/2 hour to an hour prior to cooking. Change the water a couple of times during soaking. Scrub each clam individually with a brush and rinse thoroughly; then set aside. Heat a large pot with lid, once the pot is heated add olive oil, sauté the crushed garlic until fragrant, add red pepper flakes, then clams and beer. Cover the lid until liquid comes to a boil. After about five minute open lid keep it at a rolling boil until the clam starts opening. Take each one out as they open some will open sooner, be patient; but if there is any unopened one, be sure to toss those out. Reduce liquid in half, swirl in cold butter and spoon on top of the clams.
Toss clams in fresh spinach fettucini and mix in the ramp sauce.
Layer fresh pea shoots on bottom of pasta bowls, then add the clams & spinach fettuccine.
I am looking forward to growing my own Ramps next Spring 🙂 Here is the seed catalog.