2 Tbs. canola oil
1 cup sliced shallots
1/4 cup chopped garlic
1 cup fresh English peas
60 littleneck clams, soaked in ice water for 20 minutes and drained
2 cups dry white wine
1 bay leaf
4 oz. unsalted butter, diced
Juice of 2 lemons
3 Tbs. chopped flat-leaf parsley
3 Tbs. chopped chives
3 Tbs. chopped cilantro
2 Tbs. fresh thyme leaves
Kosher salt
Freshly ground black pepper
1 cup shaved French breakfast radishes
24 asparagus spears, shaved on a mandolin
1 fresh baguette, diagonally sliced and toasted
Heat oil in a large skillet over medium heat. Add shallots, garlic, and peas and cook, stirring occasionally, for about two minutes, or until shallots and garlic are translucent. Add clams, wine, and bay leaf. Cover the skillet and let the clams steam until they open, about five minutes. Discard clams that don’t open. Remove skillet from the heat. Add butter, lemon juice, and herbs. Season with salt and pepper to taste.
Divide the shaved radishes and asparagus among four warm bowls. Ladle the clams and broth over them. Serve with baguette slices.
