Rialto Restaurant & Bar

Littleneck Clams with Peas , Carrots and Curry Mayonnaise

Makes 4 appetizer servings

1/3 cup extra virgin olive oil

2 ounces pancetta, minced

2 tablespoons minced shallots

1 tablespoon minced garlic

1 teaspoon anise seeds

1 ½ cup white wine

1 cup thinly sliced carrots, blanched

20 littleneck clams

¼ teaspoon freshly ground white pepper

½  cup ribbed basil leaves

2 cups pea tips

4 ¾ inch slices toasted rustic bread, rubbed with raw garlic and brushed with olive oil.

1 recipe curry aioli

 

Heat the olive oil in a large sauté pan over medium heat.  Add the pancetta and cook 3 minutes.   Add the shallots and garlic and cook 2 minutes.  Add the anise seeds, white wine, carrots, clams, white pepper and ½ cup water. Cover and cook until the clams are just beginning to open.  Add the basil and pea tips.

Put a slice of toasted bread in each of four warm bowls.  Spoon the clams over the toast and top with a spoonful of aioli.  Serve at once.

 

Curry Mayonnaise

1 yolk, from an extra-large egg

½ teaspoon Dijon mustard

1 tablespoon curry powder

1 clove garlic, grated on a microplane

2 teaspoons freshly squeezed lemon juice

¼ cup vegetable oil

¼ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

 

In a small bowl, beat the egg yolk with the mustard, curry powder, garlic and lemon juice.  Whisk in the vegetable oil, one drop at a time.  This will establish the all-important emulsion.  After you’ve made an emulsion with the vegetable oil, you can then begin adding the olive oil in a thin, steady stream, continuing to beat all the while.  Do not fall behind.  If it seems as though the olive isn’t incorporating into the emulsion, stop adding oil, but keep beating.  If it still seems as though the emulsion isn’t incorporating the oil, beat a drop or two of water into the mixture to loosen it.  Resume adding oil when the previous addition has completely blended.

Adjust the seasoning with salt and pepper.  If the mayonnaise seems too thick beat in a drop or two of water.  Cover and refrigerate until ready to serve.