Chicken With Clams

• 2 tablespoons neutral oil, like grapeseed or safflower
• 4 chicken drumsticks or thighs, skin on, bone in
• Salt and black pepper
• 2 tablespoons chopped garlic
• 2 tablespoons chopped ginger
• 24 littleneck clams, rinsed in several changes of water until water runs clear and then drained
• 1 bunch scallions, white and green parts chopped and separated
• 1/4 cup cilantro stems, chopped
• 1/2 cup cilantro leaves, chopped

1. Heat the oil over medium-high heat in a large, deep skillet or broad pot that can later be covered.
2. When the oil is hot, season the chicken pieces with salt and pepper, and add them to the oil.
3. Regulate the heat so that the meat browns evenly, turning as needed.
4. (Drumsticks have 4 sides, really; thighs only 2, so timing is variable.)
5. When the chicken is well browned, it will be almost done.
6. Add the garlic and ginger and cook for a minute, just until they soften a bit.
7. Add the clams and sprinkle them with the scallion whites and the cilantro stems.
8. Cover and cook until all the clams open, about 10 minutes; they will generate a good deal of liquid.
9. Remove the top and cook that liquid down as desired.
10. (Perhaps not at all, perhaps until syrupy your call.)
11. Serve over rice, or with crispy potatoes or bread, sprinkled with the scallion greens and cilantro leaves.

neutral oil, chicken, salt, garlic, ginger, littleneck clams, scallions, cilantro stems, cilantro

Taken from cooking.nytimes.com/recipes/1014506 (may not work)