Sustainable seafood recipes

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This recipe was provided by Sea Watch, International

Ingredients for Lemon Ginger Compound Butter

  • 1lb butter, softened and unsalted
  • 1 oz shallots, minced
  • 1 TBS parsley, chopped
  • 3 TBS ginger, minced
  • 2 TBS lemon zest
  • 1 TBS thyme, chopped
  • 2 TBS chives, chopped
  • 1 tsp cracked red pepper
  • 2 cups fresh basil pesto
  • 1 loaf Cuban bread

Ingredients for Clams

  • 3 TBS olive oil
  • 1 Yellow onion, diced
  • 1 lb Spinach, coarsely chopped
  • 3 Tomatoes, diced
  • 6 oz Shiitake mushrooms, sliced
  • 1 can Sea Watch Whole Ocean Quahog Clams, drained and juice reserved
  • 3 oz Chicken stock

For Cuban toast points

  1. d in half length-wise.
  2. Spread pesto evenly on both halves.
  3. Place under broiler to reach a golden rustic crust.
  4. Cut on the bias and use as a base for the clam saute.

For clams

  1. Heat 3 tablespoons oil in a large saucepan over medium heat.
  2. Add the onions and saute 1 to 2 minutes. Raise the heat to high.
  3. Add wine, clam juice, and chicken stock.
  4. Boil until reduced, 3 minutes.
  5. Add clams and saute 1 to 2 minutes. Add tomatoes, mushroom, and spinach. Saute 2 more minutes.
  6. Finish with compound butter.
  7. Serve clams atop pesto crusted Cuban toast points.
  8. Garnish with lemon zest and fresh chives.

Recipe by: Marvin Brown, winner of the 2010 Sea Watch Creative Clam Challenge

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