Turn leftover potlikker and greens into an incredible steamed clam dish.
Add a side ofHot Potlikker Cornbreadfor dunking, and you’re in for one delicious dinner.
Ingredients
24littleneck clams(about 2 lb., 6 oz.
Credit:Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Let clams soak 20 minutes.
Set scrubbed clams aside.
Heat oil in a large high-sided skillet over medium.
Add fennel and garlic; cook, stirring often, until just softened, about 2 minutes.
Stir in potlikker and 1/2 cup water.
Add scrubbed clams and shredded ham hock.
Bring to a boil over medium-high.
Using tongs, transfer clams to a shallow serving bowl, discarding any that have not opened.
Return liquid to a boil over medium-high.
Cook, stirring occasionally, until liquid is slightly reduced and reaches desired saltiness, about 4 minutes.
Pour hot broth over clams.
Sprinkle with fennel fronds, and serve with lemon wedges.
