Recipe for Razor Clams with Celts and Vegetables in XO Sauce

Learn about tasty, trending ingredients

Figure Eight clams and vegetables with XO, celtose and beneceido

Welcome to our Summer Produce series. Every week until the end of August, we’ll be featuring the fruits and vegetables that are in season right now, hand-picked by Natoora’s experts. To find out more about the company and how they work with farmers, visit our First Work Of the series.

I’ll be honest, I didn’t know much about seltooth before starting this summer produce series. I’d seen them on menus from time to time and maybe even eaten them once or twice, but I’d never really sought them out. However, after speaking with Natura, I’ll definitely be on the lookout for seltooth at the farmers’ market this week.

“Celtooth is a niche product but it’s fantastic and we think it could get even better if we grew it a bit more,” says Phoebe Creegan, brand manager at Natura. “We source it from a grower called Christina, who grows it on land rented from Chester Agricultural Centre.

What is Celtuce?

If you’re like me, celtuce might need a little explanation. Celtuce is also known as celery lettuce, stem lettuce, Chinese lettuce, and asparagus lettuce, and the word celtuce comes from a combination of celery (which looks similar) and lettuce (a type of lettuce). It’s been popular in Chinese (as well as Taiwanese and Singaporean) cuisine for centuries, but it’s only recently made an appearance in Western markets. You can find it now and then in Asian grocery stores, and farmers (like Christina, above) are starting to grow it in the U.S., too. According to journalist and author Clarissa Way, who wrote one of our favorite cookbooks last year, celtuce has a “texture similar to a broccoli stalk.” [and] It’s a beautiful, almost nutty vegetable that requires very little seasoning.”

I’m definitely going to give it a try this season, but first, here are some noteworthy things Natoora has to offer.

• Things to keep in mind when shopping: Look for romaine lettuce that looks overgrown. The leaves have their uses, but it’s the stems that matter. Don’t worry if the leaves are a little wilted. Avoid ones with stems that are too thick and split.

• For maximum freshness, store: Store in the refrigerator, covered with a damp cloth. Remove any wilted or browned leaves. Check for mold before using.

• Preparation and use: Remove the leaves and use them separately in salads or soups. Remove the first layer of skin as it is tough and bitter and use the remaining stalk. Celtoises are very versatile and can be eaten raw or cooked (we like to grill, roast or boil).

recipe

The menu at Figure Eight in New York’s West Village is inspired by restaurateur Emeline Chao’s Chinese-American home where she grew up in North Carolina. Growing up, her parents worked hard to cook Chinese food with ingredients available in the South Atlantic. At Figure Eight, this Chinese cuisine is reflected in dishes like mapo butter grits, fried stingray with chili crisps, and this incredible recipe for rodents in a seltoe and vegetable XO sauce.

“Seltooth is a fantastic all-purpose vegetable,” says Figure Eight’s executive chef Calvin Phan. “Its firm internal structure makes it super easy to dice. We use it in our clam dishes to add a crunchy texture and celery-like veggie flavour. Plus, it’s such a pretty, almost translucent green colour!”

Head to the farmers market this week to get your hands on these seasonal produce while it’s still at its best.