Summery Clam Dishes & Fish Taco Recipes for the Weekend
Recipes after the jump
Clam Fondue with Blue Point Toasted Lager
by Chef Hugue Dufour of M. Wells, New York City
Ingredients:
1 lb. littlenecks
4 shallots, sliced
6 twigs thyme
1 bottle Blue Point Toasted Lager
1/2 lb. old Missouri cheddar, grated
1/4 lb. butter
1 Tbsp. cornstarch
3 cups homemade croutons (recipe below)
Croutons
1 cups brioche, cut into chunks
½ recipe of garlic butter (1/2 lb. butter, ½ cup roasted garlic puree 1 tsp. of chili flakes, 1 tsp. oregano, salt to season. Whip butter with all ingredients).
Directions:
In a Dutch oven sweat shallots in butter with thyme. Add clams and Blue Point Toasted Lager. Cover and cook until they open, about five minutes.
Strain broth. Make slurry with a little water and cornstarch. Put liquid back into pot on high heat. Bring to a boil. Reduce heat and add cheese. Whisk in slurry and cook for three minutes.
Dip in clams and croutons in the cheese fondue. Enjoy.
Serves 4
Read GoodMeal's Signature Burger Recipe Tasty N' Healthy
Fish Tacos
Courtesy of Mia Russo Stern of Organically Thin
Ingredients:
8 Organic non-gmo corn tortillas
(wrap in foil and warm in a hot oven for about 5-10 minutes)
For the Fish:
1 lb atlantic cod
2 – 3 tablespoons of olive oil
1 tablespoon of organic grass fed butter
1/2 teaspoon granulated garlic
pinch of sea salt and black pepper
juice from 1/2 lime or yuzu and the zest
The Accoutrement:
1 small box of kale (or any) microgreen/sprouts (about 1 cup)
1 small box of sunflower sprouts (about 1 cup)
Cabbage Slaw:
1 cup purple cabbage sliced thin
1/2 cup of cilantro, chopped fine
1 jalapeño, diced fine
1/2 red onion sliced into very thin shreds
3 tablespoons of olive oil
1 lime, juiced and zested
1 tablespoon maple syrup
pinch of sea salt
black pepper
1/4 tsp granulated garlic
Local Clams, Blue Point Brewery Mosaic Session IPA & Orange Broth
by Chef Paula DaSilva of 3030 in Ft. Lauderdale
4 dozen clams, rinsed well (6 clams per person)
½ cup Shallots (sliced)
8 ea Garlic cloves (smashed)
1 cup Blue Point Mosaic Session IPA
2 cups fish stock
2 Tbsp. Crème Fraiche
8 oz. European style butter, diced
2 each Oranges (peeled, cut into rounds)
4 Tbsp. Parsley leaves, picked
4 Tbsp. Olive oil
Directions:
In a large pan, sauté the garlic and shallots for a few seconds and then add the clams. Cook for another minute and add the Blue Point Mosaic Session IPA and then the fish stock.
Cook over medium-high heat until all of the clams are open. Add the orange segments, followed by the crème fraiche and butter.
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