Lowcountry Linguine Clams Oconee with Vidalia Onions & Bacon
Total Page：16
File Type：pdf, Size：1020Kb
ROMANCING THE CLAM, 23 March 2009, Savannah GA GEORGIA lams conee with idalia nions acon C O 4 tbsp of butter V HOeat pan over medium & heat. B Add This recipe is prepared by 1 medium Vidalia onion diced butter, swirling until melting. Add Chef Cal Berry of Berry’s (with green tops) chopped onions and minced garlic Catering in Augusta, 4 tsp minced garlic until onions are translucent. Add Georgia. 1 cup beer 1 cup white wine bacon, wine, beer, Boursin cheese and ½ cup crumbled crisp bacon sugar and bring to a boil. Add clams, ¼ cup parmesan cheese cover and cook until clams open, 5-7 2 tbsp minced basil leaf minutes. Remove clams and with a 2 tsp sugar slotted spoon scoop bacon and onion 36 littleneck clams mixture, spoon over open clams and 3 tbsp Boursin cheese sprinkle with parmesan cheese. Serves 4-5 Clams Provided by: Dish Prepared by: Charlie Phillips, Sapelo Seafarms, Rt. 1 Box 1672, Townsend, GA 31331; Chef Cal Berry, Berry’s Catering & Floral, 520 Reynolds Street, 912-832-4423; [email protected] Augusta, GA 30901; 706-724-2171; [email protected]; John Pelli, Savannah Clam Company, 9515 Whiteld Ave., Savannah, GA 31406; www.berryscatering.com 912-352-7102; [email protected] ROMANCING THE CLAM, 23 March 2009, Savannah GA SOUTHWASHINGTON CAROLINA Lowcountry Linguine This recipe is prepared by 8 oz country ham, julienned Add rst 6 ingredients to large sauté 2 cloves garlic, minced pan. Bring to boil. Reduce heat and Chef Peter Kornack of the 8 oz white wine T. W. Graham & Co. in 8 oz water simmer until clams just open. Remove McClellanville, South Carolina 4 oz unsalted butter clams. Add cooked pasta to liquid. and is served in his restaurant 20 baby clams Cook until just warm. Add lemon zest, 1 lb linguine, cooked al dente from summer through early fall. 2 large, vine ripened tomatoes and parsley. Tomatoes A wonderfully simple, yet tomatoes, diced should be just warm, but still rm. flavorful clam dish, 1 tbs lemon zest Remove from heat. Divide pasta onto Lowcountry Linguine combines 2 tbs Italian parsley, chopped Shaved parmesan garnish 4 plates. Arrange 5 clams per plate on the local with the traditional to pasta. Garnish with freshly shaved create an instant parmesan cheese. Serve immediately. summertime classic. Serves 4 Clams Provided by: Dish Prepared by: Bill Livingston, Livingston’s Bulls Bay Seafood, PO Box 70, McClellanville, SC 29458; Chef Peter Kornack, T. W. Graham & Co., 810 Pinckney Street, 843-887-3519; [email protected] McClellanville, SC 29458; Robert Baldwin, Low Country Seafood, PO Box 262, McClellanville, SC 29458; 843-887-4342; [email protected] 843-887-3389; [email protected] ROMANCING THE CLAM, 23 March 2009, Savannah GA EASTERN VIRGINIA ittleneck oup L100 Cherrystone Aqua Farms S Be sure to soak clams ahead of time. Then, This recipe is prepared by Chef Littleneck Clams (cleaned, heat to a medium high temperature, a large William P. Edmondson III from washed, and soaked in a brine round sauté pan with high sides (a rondeau), the Bay Creek Resort and Club solution for 2 to 3 hrs) add your olive oil to coat the bottom. When 1 Jumbo head garlic, minced small that gets good and hot add your diced (Aqua Restaurant) in Cape 1 ½ lbs onion, small diced onions, sauté quickly, then add minced Charles, on the Eastern Shore of 15 small or 12 large fresh red garlic, stirring all the time. After the onions Virginia. is recipe makes a tomatoes “concasse” (i.e. cored, have turned translucent add your tomatoes scored, blanched, shocked, and sauté for two to three minutes. Add the ‘Heart Smart’ soup and is a peeled, seeded, then medium clam juice and raise the heat to a boil. When rendition of the Italian, ‘Zuppa diced) you get to a boil add the whole clams. Use di Vongole’. 3 quarts clam juice, bottled or tongs to remove the clams as they open and canned. put them in a container. After all the clams As needed - good olive oil, salt and have opened, return them to the cooking pepper pan, salt and pepper to taste. Serve immedi- ately. To serve place 10 clams in a large Garnish heated bowl, ladle broth and veggies over Limes sliced thin the clams. Garnish with a twisted lime slice 1 bunch parsley, chopped ne and the chopped parsley. Serves 10 or more Clams Provided by: Dish Prepared by: Cherrystone Aqua-Farms, P.O. Box 347, Cheriton, VA 23316; Chef William P. Edmondson III, Aqua Bay Creek Resort and Club, 5 Marina Phone: 757-331-1208; Fax: 757-331-4366; Village Circle Cape Charles, Va. 23310; [email protected]; www.littleneck.com 757-331-8660; [email protected]; www.baycreek.net ROMANCING THE CLAM, 23 March 2009, Savannah GA WASHINGTONNEW YORK ortuguese lam tew with horizo ale PeterP Hoffman chef/owner Savoy C Sauté S the onions and garlic Cthe stew is coming to& a boil removeK the and Back Forty Restaurants, in in olive oil in a soup pot. Add clams from their shells. After 40 minutes New York City, New York, and the chorizo, the bay, thyme of simmering, taste the chick peas. They past chair and board member of and pepper akes. When the should be no longer hard in the center Chefs Collaborative is preparing onions are nicely melted and but still al dente. If they still have a hard this recipe. some of the oils are being center cook further. Otherwise you can released from the chorizo add the kale starting with the stems so ¼ cup olive oil add the clams and cover. You they can soften. Cook for 15 minutes. 1 large onion diced 6 cloves garlic may want to splash a bit of Add the leaves and cook for another 15 ½ lb chorizo cut in rounds water in at this time to get minutes. Add the clams back in, sprinkle 2 bay leaves the clams steaming open. at serving time with fresh chopped 5 sprigs fresh thyme ½ tsp red pepper akes When the clams are open, parsley and cilantro. Check seasoning 12 littleneck or topneck clams remove them from the pot for salt and pepper. Serve with some 1 c. dried chick peas but previously soaked and hold. Add the chick peas crusty bread. 1 bunch of kale 2 tbsp at parsley roughly chopped and cover with water. Bring 2 tbsp cilantro roughly chopped to a boil and simmer. While Serves 4 Clams Provided by: Dish Prepared by: Dave Relyea of F.M Flowers, Oyster Bay, Peter Homan chef/owner of the Savoy and Back Forty Restaurants, 70 Prince Street, Long Island Sound, NY New York, NY 10012; 212-219-8570; [email protected]; www.savoynyc.com ROMANCING THE CLAM, 23 March 2009, Savannah GA MASSACHUSETTS outhwestern lams with asso ouille is recipe is preparedS by Jeffrey L. Coat theC peppers with olive oil and T Start this clam& dish Rin a cold pan. Cincotta C.E.C. from the Charles salt Grill for about 3-4 minutes per Place the olive oil, and garlic in a sauce River Club, in Newton Center, side, turning them to char on all sides. pot and place over medium high heat. Massachusetts. Place the peppers in a bowl, cover When pan begins to heat up add the bowl with plastic wrap. Let the shallots and sauté for 1 minute until Ingredients Roasted Red Pepper Rouille peppers rest for about 30 minutes. the shallots begin to soften. Add the 2 ea large red peppers Split the peppers in half the long way Tasso ham and sauté and additional 1 2/3 cup olive oil, plus enough to rub peppers and remove the seeds. Flip the pepper minute. Add the wine and deglaze the 1 clove garlic, minced very ne pan. Add the tomato puree. 1 ea lemon, juiced, remove seeds over and scrap the skin from the Kosher salt to taste peppers. Place the peppers in the Add the chicken and sh stocks to the White Pepper to taste robot coupe. Add the garlic. Begin to pot. Place the clams in the broth puree the peppers. Add the lemon mixture. Cover the pot with a lid. Ingredients Southwestern Clams 2 tbsp olive oil juice as the peppers are pureeing Bring to a boil the reduce to a simmer ¼ cup Tasso ham, julienne cut Slowly add the olive oil in a stream to for 5-7 minutes. Discard any clams ¼ cup sliced shallots the robot coupe. Adjust seasoning that did not open. Place clams in a 1 tbsp sliced garlic cloves with the salt and pepper. bowl, drizzle with the red pepper ¼ cup Sauvignon Blanc wine Rouille. Serve with the grilled focaccia. 1 tbsp tomato puree ¾ cup chicken broth Roasted Red Pepper Rouille ¼ cup sh stock Yields 1.5 Cups Southwestern Clams Serves 2 16 ea Welleet count neck clams Dish Prepared by: Clams Provided by: Chef Je Cincotta, Charles River Country Club, 483 Dedham Street, Bob Wallace, Welleet Shellsh Co., P.O. Box 1029, South Welleet, MA. 02663; Newton Centre, MA 02459; 617 332-1320; [email protected]; 508-255-5300; www.welleetshellshcompany.com www.charlesrivercc.org ROMANCING THE CLAM, 23 March 2009, Savannah GA WESTERNWASHINGTON VIRGINIA Northern Neck Clams This recipe is prepared by Chef 25 small clams in shell, scrubbed Wash clams to remove any dirt or 2 tbsp extra virgin olive oil Joe Elliott from e Westin sand. In a large pot, heat oil over 6 cloves garlic, minced medium heat. Add garlic; sauté for 1 Providence, in Providence, 1 cup white wine minute, or until tender.