Bluebird Grain Farms

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Photo by Angie Norwood-Browne / Food Styling by Jean Galton
Copyright: Bluebird Grain Farms

Serves 4


1 cup  Bluebird’s whole grain einkorn

Salt and pepper

2 tablespoons extra-virgin olive oil

3/4  cup finely chopped shallots

2 cloves garlic, minced

1 pound zucchini, cut into ½-inch dice

1/2  cup white wine

1/2  cup heavy cream

3 pounds manila or other small clams

1/4 cup chopped parsley

2 tablespoons chopped Fresno chile


Combine the einkorn with 1 1/2 cups water and salt to taste in a medium-sized saucepan. Bring to a boil, lower the heat to a simmer and cook until einkorn is tender about 25-30 minutes. Set aside covered.

While the einkorn is cooking combine the oil, shallots, and garlic in a large Dutch oven over medium-high heat. Cook until the shallots have softened, about 3 minutes. Add the zucchini and cook for 2 minutes more. Add the wine and cream and bring to a boil. Stir in the clams and cover. Cook, stirring frequently, until clams open, about 3-5 minutes. Stir in the parsley and chile. To serve, divide the einkorn between shallow bowls and top with the clam mixture.