Clams with Herbed Sour Cream, Guanciale and Lemon Oil

1. PURGE: Add clams to cold salted water. Agitate and allow to rest for an hour. Strain the water and check for clarity. Similar to cleaning rice, if the water is dirty, repeat until clean.
2. KNIFE WORK: Brunoise shallot, garlic and green onion and reserve. Dice guanciale into 1/4 inch cubes and reserve. Thinly slice parsley, dill and green onion and reserve.
3. SAUTÉ: Add guanciale to a cold pan and heat on medium high. Cook until crispy and remove. Reduce the heat to medium low and add in the brunoise vegetables, season with salt and sweat until fragrant.
4. STEAM: On high heat, add in the clams and pour in Coors Light to deglaze. In a separate bowl, pull each clam as it pops open.
5. PAN SAUCE: Strain the clam liquid, double checking to make sure it’s not too salty. Return the strained liquid to the pan and heat on medium high. Stir in sour cream, the juice of 1 lemon, the sliced herbs (parsley, dill, green onion), maple syrup and 17 turns of freshly cracked pepper. Add in the clams and gently fold them around to incorporate with the pan sauce.
6. PLATE: Add the clams to a plate, and finish with the sauce.
7. GARNISH: Pick dill and parsley leaves and garnish the plate. Finish with CBD lemon finishing oil.