Ingredients
- 1 cup Bluebird Einkorn Berries
- salt and pepper
- 2 tablespoons olive oil extra virgin
- 3/4 cup shallots finely chopped
- 2 cloves garlic minced
- 1 pound zucchini cut into 1/2-inch dice
- 1/2 cup white wine
- 1/2 cup heavy cream
- 3 pounds manila or other small clams
- 1/4 cup parsley chopped
- 2 tablespoons Fresno chile chopped
Methods
- 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.
