Manhattan Clam Chowder
4 cups chopped little neck clams
32 oz tomato juice
32 oz crushed tomato (cento brand)
2 quart clam stock or lobster stock
2 cups diced potato (half inch x half inch)
2 cups medium diced white onion
2 cups medium diced celery
6 cloves garlic minced
3 tbsp old bay seasoning
1 tbsp kosher salt
2 tbsp ground fennel seed
6 each fresh bay leaf
1 sachet of thyme (3) and oregano (3)
In a pot, sweat out celery, onion and garlic. Once soft, add crushed tomatoes, juice, clams, potato, herbs and let simmer on low heat for 30 minutes. Add seasoning and simmer for 1 hour until potatoes are just soft.
Blackened Fish Burger
5 lb white fish (pollock or hake; we use the excess from butchering daily)
3 tbsp madras curry powder
1 lb golden quinoa
1 whole egg
4 cups chopped scallion
2 cloves garlic grated
Place fish in a Robo Coupe and pulse until fish has almost been ground. In a large bowl combine all ingredients and let sit for 30 minutes to firm up. Mold patty’s to 5 oz portions with a large ring mold.
Season with blackening season and grill until internal temperature hits 145 degrees.
Burgers topped with avocado and jalapeño aioli.
Char 4 Jalapeños (remove skin)
Blend in Vitamixer with 1/2 cup Cilantro and 1 tbsp Lime Juice
Once smooth consistency, fold the mixture into 3 cups Mayonnaise and hand whisk until evenly incorporated.
Rip Tide Drink
2 oz Viva XXXII Tequila Joven
1.5 oz pineapple juice
3/4 oz limejuice
1/2 oz agave
2 dashes Peychaud’s bitters (floated)
pinch of chili salt for garnish
Glassware: Collins glass filled halfway with ice
Garnish: Float 2 dashes Peychaud’s on surface, sprinkle pinch of chili salt, complete garnish with pineapple leaves
Directions: add tequila, pineapple juice, lime juice and agave into a shaker, shake and strain into a Collin’s glass with fresh ice. Add straw, top with bitters then finish with chili salt.