"Shell House" Clams with Baked Yam Fries

Here is my take on another way to do the traditional  French/Belgian "Moules F rites" better known as mussels and fries" (which I realize I will have to add to my recipes as well).

 

 

I stumbled onto this shell inspired house by artechnic while looking for a building to relate to my clams and yams.  Its sinuous surfaces bend and wrap the shape of the house while standing out from the landscape, quite lovely.

Ingredients,

• 1 large yam
• olive oil
• salt and pepper to taste
• Cajun seasoning (optional, I like to spice them up a bit)
• package of clams about 12 clams total
• 1/2 red onion
• 1 piece of celery cut into thin 2" strips
• 2 cloves of garlic, minced
• 1 cup white wine ( I use chardonnay)
• dash of salt and pepper
• fresh cut Italian parsley

How to make it,

1. Preheat oven to 425 degrees.
2. Scrub yam then chop into thin slices keeping the skins and put onto a baking sheet, sprinkle with olive oil, salt, pepper, and Cajun spices, then bake for 25 minutes, flipping them every so often.
3. Clean clams under water discard any clams that are open!
4. In a medium pot saute the chopped onion and celery in a bit of olive oil.
5. Add the garlic, the clams, then add the wine.
6. Cover over medium heat for 10-12 minutes until you see they have opened.
7. I use the sauteed onion and celery as a bed for the clams to lay on top of, the add a bit of the juice from the pot. (do not eat any clams that do not open!)
8. Remove the yams from the oven, plate with the clams and enjoy, I ate the whole package of these myself so don't let the photo of  4 clams fool you, these are addictive!