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, (U Street)