Bobby Flay's Bar Americain Cookbook - Bobby Flay [9]
7. Meanwhile, heat the remaining 2 tablespoons oil in a large nonstick sauté pan over high heat until it just begins to shimmer. Season the fish on both sides with salt and pepper and cook until lightly golden brown on both sides and just cooked through, about 4 minutes per side.
8. Divide the cod among 4 large shallow bowls and ladle the chowder broth over the fish. Arrange the potatoes around the cod and garnish the top of the cod with the razor clam relish, crisp bacon, and whole parsley leaves.
LITTLENECK CLAM AND
SWEET POTATO CHOWDER
I have had this chowder on the menu since day one, and no one—neither the patrons nor the staff—will let me take it off. Roasted sweet potato puree thickens the clam broth and imbues it with intense sweet flavor and a vibrant orange hue. That sweetness plays perfectly against the astringent wine and briny clam juice in the broth; a “touch” of rich cream added at the end brings everything lusciously together. Of course, there are also lots of fresh clams, smoky bacon, and (sweet) potato cubes in this hearty soup. Fresh tarragon delivers a touch of delicate anise flavor and a spot of green in the otherwise sunset-orange soup.
Serves 4
Chowder Broth
2 medium sweet potatoes
2 tablespoons unsalted butter
1 medium Spanish onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
½ cup dry white wine
2 to 3 cups bottled clam juice, as needed
Chowder Garnish
1 tablespoon unsalted butter
2 teaspoons canola oil
1 small sweet potato, peeled and cut into small dice
Kosher salt and freshly ground black pepper
¼ pound slab applewood-smoked bacon, cut into small dice
1 cup dry white wine
16 fresh littleneck or cherrystone clams, scrubbed
2 teaspoons honey
½ cup coarsely chopped shelled fresh clams (steamers or cherrystones)
½ cup heavy cream
1 tablespoon finely chopped fresh tarragon
1. To make the chowder broth, preheat the oven to 375°F.
2. Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skins. While the potatoes are still hot, mash with a potato masher or fork until smooth.
3. Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the flour and cook for 30 seconds. Stir in the sweet potato puree, season with salt and pepper, and cook until the puree is slightly thickened (you are making a sort of sweet potato roux).
4. Increase the heat to high, add the wine, and cook until completely evaporated, a couple of minutes. Add 2 cups of the clam juice and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. If the mixture appears to be too thick, thin with a little extra clam juice or water. Season with salt and pepper. Strain the mixture into a bowl and then return the liquid to the saucepan.
5. Meanwhile, prepare the chowder garnish. Melt the butter with the oil in a medium sauté pan over medium heat. Add the diced sweet potato, season with salt and pepper, and cook until golden brown and caramelized, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
6. Wipe the pan out with paper towels and return it to medium heat. Add the bacon to the hot pan and cook until golden brown and crisp, about 7 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
7. Pour the wine into a medium saucepan and bring to a boil over high heat. Add the clams, cover, and cook until all the clams open, about 4 minutes. Discard any that