Clams with XO sauce from Fainting Goat is our dish of the week


There’s something vaguely familiar about chef James Barton’s clam dish ($12). But that could just be because so many ingredients make their way onto the plate (13 total, not including the clams). His play on the Asian-inspired sauce includes country ham, anchovies, orange zest and caramelized garlic, shallots and onions, all of which combine in a most unlikely harmony. Available at Fainting Goat, 1330 U St. NW; 202-735-0344, faintinggoatdc.com. (U Street)

Holley Simmons is the dining editor of Express. When she’s not reporting on local restaurants and tastemakers, you can find her sewing a dress from a 1950s pattern or planting a windowsill herb garden. Contact her at holley.simmons@washpost.com.

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Holley Simmons · May 30, 2014