Stewed Clams with Fregola Recipe from Chef Emily Mingrone of Tavern on State

We continue our holiday recipe tour with Chef Emily Mingrone of Tavern On State. She shares a Christmas holiday classic that is near and dear to her, but truly can be made any time of the year littlenecks are available. Enjoy Chef Mingrone’s recipe for Stewed Clams with Fregola. If you make this at home, send us a photo!

Stewed Clams with Fregola

2 dozen littleneck clams, cleaned (just rinse in lukewarm water and scrub off any sand)
5 cloves of garlic sliced thinly (can use a knife or mandolin or a razor blade like in goodfellas)
2T evoo
2T tomato paste
2T ‘nduja (if available, can be omitted if not)
1/2c white wine
2c chicken stock
5T butter cut in cubes
Pinch chili flakes, I like aleppo
Salt TT
Handful of picked parsley

1 cup fregola
(I like fregola because it’s toasted, can also substitute other pastas like orzo or Israeli cous cous if fregola is unavailable)

Cook fregola in boiling salted water until tender, strain and coat with olive oil and set aside.

Heat a large sauté pan on medium heat, then add olive oil and garlic. Once the garlic starts to brown on the edges, add the tomato paste and ‘nduja and spread around the pan incorporating the garlic (to avoid burning) until the paste starts to caramelize slightly and form a coating on the pan. Deglaze with the white wine, and scrape the goodies from the bottom of the pan with a spatula or wooden spoon. Simmer for a minute or two, then add the chicken stock & clams. Cover and let simmer and remove the clams as they begin to open. Once they’re all out, add the butter and cooked fregola & simmer until incorporated and broth begins to thicken. At this point you will taste for seasoning. The clams are salty, so you may need less salt than you think! Add the chili flakes at this time as well. Return clams to the pan, pour into a serving bowl and top with a handful of picked parsley. Goes great with a side of crusty bread!