Name: Clams, Beans, Greens and Cream(s)
Ingredients: 50g unsalted butter; ½ shallot, finely diced (60g); 3 garlic cloves, crushed; 200g rainbow chard, stems and leaves separated, stems finely chopped; 1 tbsp flour; 250ml double cream; 1 jar of clams in brine (195g), drained, brine reserved; 2 preserved lemons, flesh discarded, skin thinly sliced into strips; 1 jar of cooked white beans, drained (400g); 10g dill, finely chopped; fine sea salt; 30g coriander, stems and leaves roughly chopped; 1 jalapeno, roughly chopped; 1 garlic clove, roughly chopped; 2 tbsp apple cider vinegar

Serves 4

Prep 20 min

Cook 20 min

Some of the best fish comes out of jars or tins - there's something wonderful about the intensity you get, that briny depth that concentrates over time. For this recipe, we've turned to jarred clams (fresh are beautiful, but the jarred variety offers convenience and reliable deliciousness without the cleaning or anxious checking). We stew rainbow chard in cream, fold in white beans, and let those briny clams flavour everything, while a bright herb sauce cuts through the richness. It's a one-pot affair that comes together in about 25 minutes, mostly from jars and cans - perfect with crusty bread for mopping up juices or spooned over wild rice for something more substantial.

Ingredients

50g	unsalted butter
½	shallot, finely diced (60g)
3	garlic cloves, crushed
200g	rainbow chard, stems and leaves separated, stems finely chopped
1 tbsp	flour
250ml	double cream
1	jar of clams in brine (195g), drained, brine reserved
2	preserved lemons, flesh discarded, skin thinly sliced into strips
1	jar of cooked white beans, drained (400g)
10g	dill, finely chopped
	fine sea salt
For the green sauce:
30g	coriander, stems and leaves roughly chopped
1	jalapeno, roughly chopped
1	garlic clove, roughly chopped
2	tbsp apple cider vinegar

Method

Place a large high sided frying pan for which you have a lid over medium high heat and add the butter. When hot, add the shallot, garlic, chard stems, and ½ teaspoon salt. Cook for about 8 minutes until soft.
Add the flour to the pan and mix. Cook for about 1 minute, then add the cream slowly, mixing constantly to create a smooth sauce. Add the clam brine and 100 millilitres water. Bring to a bubble, then reduce to a simmer for 2 minutes until the cream has thickened.
Add the chard leaves, clams, preserved lemon, and beans. Bring to a simmer, cover with a lid, and cook for about 5 minutes until the leaves have wilted. Remove from the heat and mix through the chopped dill. Set aside with the lid on while you make the green sauce.
Place all the ingredients for the green sauce into a blender, along with ½ teaspoon salt and 2 tablespoons of water. Blitz until smooth.
To serve, drizzle half of the green sauce over the beans. Serve immediately, alongside the remaining green sauce.