Steamed Clams with Vermouth Cream & Osietra Supreme Caviar
Time: 60 minutes
Cold winter days make us Mainers crave chowders. Inspired by our New England cuisine, we created a modern, deconstructed take on a local classic.
INGREDIENTS
Yield: 6 servings
- For the Clams and Vermouth Cream:
- 100 ea. Littleneck Clams
- 4 ea. shallots
- 5 ea. garlic cloves, halved
- 1 bn Italian parsley, stems and leaves separated
- 10 sprigs thyme
- 2 C dry vermouth
- 1 C dry white wine
- 2 C heavy cream
- For the Potato Puree:
- 2 lbs. Yukon gold potatoes
- ½ heavy cream
- ½ C crème fraiche
- 8 oz butter, cold, diced
- ½ C canola oil
- TT kosher salt
- To Finish:
- 2g Plancton Marino
- 2 ea Meyer lemon
- 125g Osietra Supreme Caviar
PREPARATION
Step 1
Preheat oven to 425 F.
Step 2
Toss potatoes in canola oil and kosher salt. Bake for 1 hour.
Step 3
Cut in half and push through a fine mesh drum sieve, discarding the skins.
Step 4
Add passed potato and cream into a medium sauce pot. Using a rubber spatula or wooden spoon, add cold butter to emulsify, finish with crème fraiche, and salt to taste.
Step 5
Pass through the sieve into a clean sauce pot and reserve warm.
Step 6
Rinse all clams in cold water.
Step 7
Place the littleneck clams in a wide pot and add sliced shallots, crushed garlic, parsley stems, thyme, vermouth, and white wine.
Step 8
Bring to a boil and cook until the clams open.
Step 9
Remove clams, shuck the meats, discard the shells, and reserve cold. Strain clam broth through a fine mesh strainer into a sauce pot, add heavy cream, and reduce by two-thirds.
Step 10
Strain again and reserve warm.
Step 11
Warm littleneck with vermouth cream. Bring to a simmer and finish with fresh chopped parsley, ground black pepper, Meyer lemon juice, and zest.
Step 12
Spoon potato puree into a shallow bowl, add warmed clams.
Step 13
Top with Osietra Supreme Caviar.
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