2 Lbs fava beans in pod
3 Lbs manilla clams or any small clams
1 cup of thinly sliced green garlic if available .Otherwise 5 cloves of thinly splice garlic cloves will suffice
2 chiles de arbol , sliced
2 tsp thyme leaves
1/4 cup extra virgin olive oil
1/2 cup dry sherry , dry white wine combination. extent of each to your taste.
8 Tbs butter cut into small cubes
1/2 cup sliced scallions
2 Tbs chopped flat leaf parsley
1/2 loaf of excellent artisan bread
Kosher salt andfreshly ground pepper
Fava bean prep:
Remove fava beans from pod
Bring a medium pot of salt water to boil over high heat to blanch the fava beans
Blanch for 2 minutes in boiling water then remove them to an ice water bath.
While in bath slip them out of their pale green shell and then set aside for later use.
Cooking the dish:
Preheat oven to 350. If using Terra Cotta Cazuela bring oven to 375
Scatter the shelled beans, green garlic, thyme, olive oil in a large 12 inch round oven-to-table baking dish
Season with salt and pepper
Bake in oven until everything is hot and sizzzling
Arrange the clams on top and cook for 5 minutes
Pour sherry/wine over the clams and cook for 7-8 minutes . Baste once at halfway point.
Turn oven to broil , scatter butter over clams and broil for 5 minutes basting regularly until clams open completely.
Remove from oven and scatter scallions and parsley and taste for seasoning
Serve with plenty of bread and Ajioli
Based on recipe in AOC cookbook by Suzanne Goin
