I had to go up to Santa Cruz pretty early. I hadn’t planned, though, on getting up at 4:00 a.m. — but I awoke then and couldn’t get back to sleep. So this afternoon, on returning home, I took a long nap after lunch, which was this B12 special:
20-24 cherrystone clams steamed in 1/2 cup white wine and 1/2 cut water in large covered sauté pan for 5 minutes.
Reserve liquid. Remove meat from clams that opened (about 3.5-4 oz total) and save, discarding shells and clams that failed to open.
In empty skillet (liquid poured off and reserved):
2 tsp fiery chili olive oil (Lucini is the brand I use)
1/2 red onion, chopped
4-6 garlic cloves, minced
1 chili pepper—I used a large red one with mild heat; 1 serrano or 1 jalapeño would be plenty
1/3 c chopped celery
Sauté that for a while, then add:
1 zucchini, chopped small
12-16 cherry tomatoes, cut in half
1/2 cup cooked black rice
1 bunch Italian parsley, chopped
2 leaves red chard, with stalks, chopped
grinding of black pepper
reserved liquid
dash homemade Worcestershire sauce (and it *is* better than store-bought: we tried it)
Simmer covered for 20 minutes. Add clams, stir, and heat. Then serve.
You can try adding a squeeze of lemon juice. The protein and starch is for 1 meal, but with all the veg, this may go for two. Very tasty and quite rich in B12. You could make essentially the same recipe with mussels, which would be less costly and still quite high in B12.
