Clams and Lamb

Menu PartEntree
Cuisine TypeMediterranean
Clams and lamb

Chef-owner Adam Hegsted

Baba Restaurant

Spokane, Wash.

Chef Adam Hegsted features comfort foods with a Mediterranean and Middle Eastern influence at Baba Restaurant in Spokane. Here, he pairs clams with braised smoked lamb shoulder—a more economical cut—for a unique combination packed with flavor.


Clam broth

8 oz. dry white wine

16 oz. clam juice

4 oz. lemon juice

8 oz. orange juice

2 oz. cilantro stems, minced

1 oz. garlic, minced

2 oz. sugar

1 oz. salt

2 oz. preserved lemon, chopped

¼ oz. toasted, cracked coriander seeds

Lamb and clams

4 oz. smoked lamb shoulder, shredded

2 oz. mixed mushrooms

1 oz. brown butter

12 oz. Manila clams

16 oz. clam broth (recipe follows)

1 oz. garlic confit

1 oz. preserved lemon

½ oz. cilantro, chopped with stems

½ oz. shallot, shaved

½ oz. Italian parsley, stemmed

Olive oil

Salt and pepper, to taste


  1. For clam broth, in large bowl, mix together all ingredients. Refrigerate at least 12 hours for flavors to blend.
  2. For entree, in large skillet, saute lamb and mushrooms in brown butter until mushrooms turn golden at edges. Add clams, clam broth, garlic, lemon and cilantro; bring to a simmer over medium heat.
  3. Cover and cook until all clams open up and are cooked through; remove any clams that do not open. Pour cooked clams and lamb mixture into a heated individual bowl. In a separate smaller bowl, mix shallot, parsley, enough olive oil to moisten and salt and pepper. Garnish clams and lamb with parsley mixture.

Photo courtesy of American Lamb Board

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