Little Neck Clams
with Prosciutto & Foie Gras

Ingredients
1 dozen Little Neck Clams
1/4 cup White wine
1 tsp chopped Shallots
3 oz. Foie Gras - diced
2 oz. Prosciutto - diced
1 Tbsp. fresh Chives - snipped
1 Tbsp. Whole butter - softened

Spinach Puree
1/2 lb. fresh Spinach leaves
4 Tbsp. Butter
Salt & Pepper to taste

Prepare Spinach

• Clean spinach & blanch for 1 minute in boiling water.
• Remove spinach from water & drain.
• Place in bowl of food processor.
• Heat butter until foaming & butter take on a Hazelnut color.
• Add butter to spinach in processor & process until completely pureed

Clams

• In large pot add clams, white wine & shallots. Place on high heat, cover pot tightly & steam for 2 minutes or until clams just open. Remove clams from pot, strain broth & cool. Remove clams from shell & hold in strained clam broth.
• Heat non-stick pan on medium heat. Add diced Foie Gras & sauté gently until browned on all sides (1 minute). Add onion, prosciutto, clams, chives & a teaspoon of butter, swirling pan to incorporate.
• On warm plates, place a spoonful of spinach puree in center of plate & spoon six clams around plate. Nap with sauce & garnish with crisp parsnip curls.