Ingredients:
Recipe Author: Chef Karsten Hart
Restaurant: Castle Hill Inn
Source: http://www.rihospitality.org/pdf/2012/RIHA_AnnualReport_2012_FINAL.pdf
For the “Clam Bake”
2 tbsp. Butter
3 ea. Shallots, diced
2 ea. Garlic Clove, minced
20 ea. Littleneck Clams, washed
1 tsp. Red Chili Flakes
4 links Chourico, cut into 1 inch pieces
4 ears Corn, cut into 2 inch pieces
2 lb. Fingerling Potatoes, blanched
3 cups Rock Seaweed, smoked or lightly grilled
2 cups Vihno Verde White Wine
3 ea. 1.5 lb. Lobsters, Steamed for 5 minutes
3 cups Fresh Clam Juice
2 tbsp. Parsley, chopped
1 tbsp. Butter
Freshly Ground Black Pepper
2 whole baguettes
Procedure:
In a large braising pot over medium heat add butter. Add shallots and garlic. Simmer for 3 minutes or until vegetables are tender. Add littlenecks, chili flakes, chourico, corn, fingerling potatoes, seaweed, Vihno Verde and lobsters. Cook for an additional 2 minutes. Add clam juice, cover with a lid and cook over medium heat for 4 minutes. After 4 minutes add chopped parsley, butter and black pepper. Simmer for 1 minute. Serve in warm bowls with sliced baguette to soak up all the juice.
Recipe Type: Authentic2 tbsp. Butter
3 ea. Shallots, diced
2 ea. Garlic Clove, minced
20 ea. Littleneck Clams, washed
1 tsp. Red Chili Flakes
4 links Chourico, cut into 1 inch pieces
4 ears Corn, cut into 2 inch pieces
2 lb. Fingerling Potatoes, blanched
3 cups Rock Seaweed, smoked or lightly grilled
2 cups Vihno Verde White Wine
3 ea. 1.5 lb. Lobsters, Steamed for 5 minutes
3 cups Fresh Clam Juice
2 tbsp. Parsley, chopped
1 tbsp. Butter
Freshly Ground Black Pepper
2 whole baguettes
Procedure:
In a large braising pot over medium heat add butter. Add shallots and garlic. Simmer for 3 minutes or until vegetables are tender. Add littlenecks, chili flakes, chourico, corn, fingerling potatoes, seaweed, Vihno Verde and lobsters. Cook for an additional 2 minutes. Add clam juice, cover with a lid and cook over medium heat for 4 minutes. After 4 minutes add chopped parsley, butter and black pepper. Simmer for 1 minute. Serve in warm bowls with sliced baguette to soak up all the juice.
Recipe Author: Chef Karsten Hart
Restaurant: Castle Hill Inn
Source: http://www.rihospitality.org/pdf/2012/RIHA_AnnualReport_2012_FINAL.pdf