I love it when the first bunches of springtime sorrel appear in the market. It has a fantastic sour, lemony-mint thing going on that does something great for clams. The only drawback is that when you cook sorrel, it turns the worst color of brown. Sprinkle it on the dish at the last minute for the best flavor and look. Please try to find guanciale for this dish—it has a delightful fattiness to it that can’t really be replicated. If you can’t find guanciale, use bacon or pancetta instead. Everyone thinks clams have to be cooked over high heat. It’s not necessary in order for the clams to open, and it can render them tough if not done carefully.

　　

Ingredients

serves 4

　　8 ounces guanciale

　　2 tablespoons extra-virgin olive oil

　　4 cloves garlic, sliced paper-thin

　　1 teaspoon chile flakes

　　2 pounds Manila clams

　　1/2 cup white wine

　　Juice of 1 lemon

　　5 sorrel leaves, cut into a chiffonade

　　

Step 1

In a large saucepan over medium heat, brown the guanciale to render some of the fat. Pour off the fat and add the olive oil. Add the garlic and chile flakes and cook until the garlic is soft and the chile flakes are toasted, 2 minutes. Add the clams and increase the heat to medium-high. Add the wine and cover.

　　

Step 2

After 5 or 6 minutes, check to see whether the clams have opened. Discard any that have failed to open. Add the lemon juice and toss. Pile into a serving bowl and top with the sorrel. Serve immediately.

　　Ethan Stowell's New Italian Kitchen