Ingredients

Serves 4

　　1/4 cup (55 g) unsalted butter

　　24 small clams such as little-necks, savoury (aka varnish), or manila, well scrubbed and free of sand

　　1 pound (455 g) yellow wax beans, trimmed and cut in half crosswise

　　1/4 cup (60 ml) dry white wine

　　1 teaspoon chopped garlic

　　1/2 teaspoon chopped fresh chile

　　1 teaspoon smoked paprika

　　1/4 cup (40 g) whole roasted almonds

　　1 tablespoon chopped green onion

　　Salt and pepper

　　

Step 1

In a large frying pan or sauté pan, melt half of the butter over medium-high heat. Add the clams, beans, wine, garlic, chile, and smoked paprika. Cover and cook for about 5 minutes, or until the clams open. Lift the lid and peek occasionally to make sure the pan doesn’t go dry. If it does, add a little water.

　　

Step 2

Uncover and pick out and discard any clams that failed to open. Add the remaining butter, the almonds, and the green onion and toss to mix evenly and melt the butter. Season with salt and pepper and serve right away.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.