Clamtastic

Two and a half pounds of live clams. One pound of frozen peas. Garlic, onion, chopped mint. White wine. Butter. Olive oil. Combine all for a scrumptious dinner (if you are single and happy with one-dish meals) or serve as a starter at your next gathering.

I often think I should rename this blog "What Lynn Found in the Refrigerator and Freezer."

This weekend was lovely food-wise — an easy, grilled mackerel supper Friday night was followed by dinner at  French bistro Rue Cler Saturday, celebrating July birthdays with friends. Sure, I still had to walk the dog, clean the house, and try to put next Wednesday night's work lecture out of my head (I don't do well in front of groups). But I enjoyed Sunday's make-do meal. More than enjoyed — Sunday's dinner was pretty tasty.

Get ready for well-cooked peas. Accept that they won't be a fresh green color — heat takes its toll. The beautiful, bright green orbs you began with (fresh or frozen) will look past their peak, approaching an olive-y hue. Embrace the darkened pea. It is cooked through, not at all chalky, the ultimate in pea-essence. Flavor triumphs over color.

Clams, Peas and Mint
Serves 2 as an entree, 4 as a starter

2 1/2 pounds clams, scrubbed clean
2 garlic cloves, minced
1 white or yellow onion, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
pinch of kosher salt
1 pound frozen green peas (or fresh peas, but they will take longer to cook)
1/3 cup white wine
1/4 cup water
1/4 cup freshly chopped mint

Heat butter and olive oil in a large skillet or saucepan over medium-low heat. Add garlic, onion, and a pinch of kosher salt. Stir occasionally and cook until soft, about 12 minutes.

Add frozen green peas and cover the pan, cooking 5 more minutes. If you're using fresh peas, add another 10-12 minutes of cooking time. Add white wine, water, and scrubbed clams to the pan. Cover and cook over medium-high heat for about 6-10 minutes, until the clams open. Sprinkle with freshly chopped mint, drizzle with a bit of additional extra virgin olive oil, and serve. Feeling fancy? Garnish each plate with a sprig of mint.