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Caviar only orders ship free at $150. Seafood orders ship free at $300.
Caviar only orders ship free at $150. Seafood orders ship free at $300.

Steamed Clams with Vermouth Cream & Osietra Supreme Caviar

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.


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


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.