Bobby Flay's Bar Americain Cookbook - Bobby Flay [8]
PARSLEY PESTO
Makes about ¾ cup
2 cups packed fresh flat-leaf parsley
1 clove garlic, chopped
3 tablespoons pine nuts
¼ cup extra virgin olive oil
¼ cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
1. Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until combined.
2. Add the cheese, season with salt and pepper, and pulse a few times just to incorporate. Scrape into a bowl. The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.
Chatham Cod–Manhattan Clam Chowder
CHATHAM COD–MANHATTAN CLAM CHOWDER
Chatham is a small town at the “elbow” of Massachusetts’ Cape Cod. As it is surrounded by water on three sides, fishing has historically been the major industry of the town. The sweet, mild-flavored cod caught off Chatham’s shores is the finest there is. Now, it might seem heretical for a Yankees fan such as I am to give a New England specialty equal billing with a Manhattan clam chowder, but even the Red Sox and the Yankees play on the same team for the All-Star game, right? This all-star dish surrounds creamy roasted potatoes and flaky cod with a tomato-accented broth-based clam chowder. Be sure to use Atlantic razor clams for the garnish. Pacific razor clams are larger and must be cleaned thoroughly and are cooked in a different manner, whereas the smaller Atlantic clam is ready to go!
Serves 4
Chowder Garnish
6 fingerling potatoes, halved lengthwise
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley, plus ¼ cup whole leaves for garnish
½ pound chopped shelled fresh clams (littlenecks or cherrystones)
4 (6-ounce) skinless cod fillets
Chowder Broth
1 tablespoon canola oil
½ pound slab bacon, cut crosswise into ¼-inch-thick strips
1 small Spanish onion, diced
1 small stalk celery, diced
1 small carrot, diced
3 cloves garlic, chopped
1 cup dry white wine
2 cups bottled clam juice
4 Atlantic razor clams, scrubbed
1 cup pureed canned plum tomatoes
6 black peppercorns
8 sprigs fresh flat-leaf parsley
1. To prepare the chowder garnish, preheat the oven to 400°F.
2. Scatter the potatoes on a baking sheet, toss with 2 tablespoons of the canola oil, and season with salt and pepper. Roast in the oven, turning once, until golden brown and just cooked through, about 15 minutes.
3. Meanwhile, make the chowder broth. Heat the oil in a medium saucepan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and crispy, about 7 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
4. Raise the heat under the pan to high, add the onion, celery, and carrot, and cook them in the bacon fat until slightly soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the wine and cook until almost completely evaporated, 2 to 3 minutes; then add the clam juice and bring to a boil. Add the razor clams, cover, and cook until the clams open, about 8 minutes. Transfer the clams to a plate and let cool. Turn the heat down to low under the pan.
5. Once the razor clams are cool enough to handle, shuck and coarsely chop them. For the garnish, whisk together the lemon juice, oil, and chopped parsley in a small bowl. Add the razor clams, season with salt and pepper, and stir to combine. Let the relish sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.
6. Turn the heat