Clams With Cream, Farro, And Baby Kale

1. 1

   In a 10-inch skillet, heat 2 to 3 tablespoons olive oil over medium heat. Add shallots and cook for 2 to 3 minutes to soften. Add crushed garlic and cook for 1 minute more. Add clam juice and bring to a steady simmer. Carefully scatter the cherrystone clams into the pan and cover. Cook until most of the clams have opened, between 5 and 7 minutes. Discard any clams that have not opened.

2. 2

   Meanwhile, in a 4-quart sauce pan, heat cream and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Add littleneck clams to the simmering cream and cover. Cook until most of the clams have opened, between 3 and 5 minutes. Discard any clams that have not opened.

3. 3

   Split both types of clams between four bowls. Return the skillet used to cook the cherrystones to the stove over low heat, add farro to heat it through. Turn off the heat and fold in the baby kale leaves. Stir in cream used to cook littleneck clams.

4. 4

   Split farro and kale between the bowls. Pour sauce over the clams. Finish with a swirl of chile oil and a sprinkle of sea salt.

* Per serving · 4 servings · Values may vary.