Now here’s another dish from our fundraiser dinner held last weekend. Shrimp and clams in the bright yellow broth make a stunning presentation, while sherry, brandy and tarragon give it unique flavors. This course is terrific for entertaining as both the shrimp and lobster stock can be prepared ahead of time. To serve – the clams are cooked in the stock, removed and kept warm while corn, cream and herbs are added to finish the broth which, by the way, is heavenly.
Believe it or not, the idea for this menu came to me in a dream. I definitely dream in color… The idea is that the appetizer course, which is plated on a large tray for guests to help themselves, is all-colors. Then when the guests are seated for dinner each individual course is a single color. The shellfish course was the “yellow course” while the previous post of Sturgeon Two Ways was the “purple course.” The recipes for the “green course” a chilled soup of Sugar Snap Pea & Mint, and the “pink course” Fettuccine with Beet Syrup, and “orange course” Mango & Lime Cream Vol-au-Vent have been posted on Taste With The Eyes previously.
all-color appetizer course
banh mi canapes
french bread, sriracha aioli, cinnamon meatloaf, radish, cucumber, carrot, cilantro, jalapeno, marigold
chilled fresh snap pea and mint soup, avocado, lime, heirloom tomato, green cactus tortilla, sour cream, chili oil
purple potato, smoked sturgeon, creme fraiche, caviar,
society garlic flower
shrimp, littleneck clams, corn, sherry brandy lobster sauce,
egg fettuccine, beet syrup, candy stripe beets, red cabbage,
red onion, bucheron goat cheese
braised short rib, shiitake, grape leaves, oaxacan mole,
black mission figs, black sesame seed, sesame ash, cocoa nibs
mango and lime cream vol-au-vent,
panna cotta with mango coulis
lori lynn’s homemade limoncello
The Shellfish Course Recipe (serves 16)
- 1/4 c. canola oil
- 8 small shallots, finely diced
- 1 c. sherry
- 1 c. brandy
- 12 c. lobster stock, homemade or store-bought
- 1 t. turmeric (for yellow color)
- 80 live littleneck clams, scrubbed
- 3 c. frozen corn kernels
- 1 1/2 c. cream
- 3/4 c. chopped parsley
- 1/4 c. chopped tarragon, plus more springs for garnish
- 48 colossal shrimp (cleaned, cooked, peeled, tail-on)
- salt and pepper to taste
Heat oil in a large sauce pan, sauté shallot until soft. Increase heat to high, add sherry and brandy, cook until almost completely evaporated. Add lobster stock, bring to a boil, and reduce slightly. Add turmeric. Divide stock into two pots to facilitate the cooking of the clams. Add half the clams to each pot, cover, and cook until clams open their shells. Discard clams that do not open. Using a slotted spoon, transfer clams to a large pot and keep warm.
Add the corn to the broth and cook until heated through, about 4 minutes, then add the cream and simmer for a few minutes. Finally add the herbs. Season with salt and fresh ground pepper to taste. (Recipe adapted from Bobby Flay).
Place 5 clams and 3 shrimp in each soup bowl. Ladle hot lobster broth with corn over the shellfish. Garnish with a few sprigs of tarragon. Serve with toasted baguette slices brushed with olive oil to sop up the fabulous broth. And be sure to serve this course with an extra bowl on the side for the clam shells and shrimp tails.