Blue Point White Water Clams with White IPA and Orange Broth
Chef Paula DaSilva – 3030 Ocean
4 dozen clams, rinsed well (6 clams per person)
½ cup shallots (sliced)
8 cloves garlic (smashed)
1 cup Blue Point White IPA
2 cups fish stock
2 tbsp. Crème Fraiche
8 oz. European-style butter, diced
2 oranges, peeled and sliced into rounds or cubed
4 tbsp. parsley leaves
Roasted artichokes and mushrooms
In a large pan, sauté the garlic and shallots peppers with the clams. Deglaze with ale and fish stock. Cook over medium-high heat until all of the clams are open (discard any that do not open). Stir in the crème fraiche and butter. Season to taste with salt and finish by folding in the orange wheels and parsley leaves.
While the clams are steaming, make the lime aioli in a blender or food processor
1 tbsp. Dijon mustard
1 clove garlic
2 limes (juiced)
¼ cup Champagne Vinegar
1 egg whole
1 to 2 cups grapeseed oil, as needed to thicken
Combine all of the ingredients except the oil in a blender. Blend well then, with blender running, slowly drizzle in the oil. Continue adding the oil until the aioli reaches a thick, mayonnaise consistency.
8 slices of good rustic bread, or 16 slices from a baguette
2 oz. Extra Virgin olive oil
4 oz. Lime aioli
To prepare the bread, brush it lightly with olive oil and lightly grill or toast in a hot oven.
Smear the bread with lime aioli and serve with clams. Serve 6 clams per person in bowls with a generous helping of the cooking liquid. Serve the toast alongside.