• Olive oil
• 1/4cup minced shallots
• 2garlic cloves, crushed
• 1/2cup clam juice
• 2dozen cherrystone clams, scrubbed
• 1/2cup heavy cream
• Kosher salt and white pepper
• 2dozen littleneck clams, scrubbed
• 2cups cooked farro
• 2cups washed baby kale leaves
• Sea salt
• Chili oil

1. Instructions

1. In a 10-inch skillet, heat 2 to 3 tablespoons olive oil over medium heat. Add chopped shallots and cook for 2 to 3 minutes to soften. Add crushed garlic and cook for 1 minute more. Add clam juice and bring to a steady simmer. Carefully scatter the cherrystone clams into the pan and cover. Cook until most of the clams have opened, between 5 and 7 minutes. Discard any clams that have not opened.
2. Meanwhile, in a 4-quart sauce pan, heat cream and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Add littleneck clams to the simmering cream and cover. Cook until most of the clams have opened, between 3 and 5 minutes. Discard any clams that have not opened.
3. Split both types of clams between four bowls. Return the skillet used to cook the cherrystones to the stove over low heat, add farro to heat it through. Turn off the heat and fold in the baby kale leaves. Stir in cream used to cook littleneck clams.
4. Split farro and kale between the bowls. Pour sauce over the clams. Finish with a swirl of chili oil and a sprinkle of sea salt.