Cobia With New Smyrna Clam Chowder
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Fennel Seed (ground)1 tsp
Lavender (ground)1 tsp
Ground White Pepper1 tsp
Ground Nutmeg2 tbsps
Extra-Virgin Olive Oil5 cloves
Garlic (smashed)2270 g
Clam (live)6 sprigs
Thyme (fresh)1 cup
Bean (shell)1 cup
Potatoes (medium dice)3 tbsps
Unsalted Butter1 cup
Canola OilDirections:
1
For the lardo: Mix together the salt, fennel seed, lavender, meat cure, white pepper and nutmeg
2
Rub the mixture on all sides of the pork fat and place in a plastic, stainless steel or glass container
3
Cover with plastic wrap, and then foil, and put a heavy plate or lid on top to force out moisture
4
Refrigerate for 5 days to cure
5
Remove the plastic wrap and foil, rinse, and pat dry
6
Let air dry in a bowl for 10 days on a rack in the refrigerator
7
For the steamed clams: Heat the olive oil in a heavy-bottomed saucepan over medium heat
8
Add the garlic and shallots and saute until translucent
9
Add the clams, chile flakes, bay leaves, thyme, some salt and the wine
10
Cover and steam until the clams open
11
Cool the cooked clams in the refrigerator; reserve the cooking liquid
12
Shell the clams and discard the shells
13
For the chowder: Combine the fish fumet, reserved clam cooking liquid and corn cobs in a saucepan over medium heat and simmer for 30 minutes to create the chowder broth
14
Strain through a fine mesh strainer
15
Ladle 4 cups of the broth into a saucepan with the shell beans, roasted corn kernels, potatoes, butter and some salt, black pepper and chile flakes
16
Cook until reduced and the broth slightly thickens, about 10 minutes
17
Remove from the heat and stir in the parsley and 1 cup of the shelled, cooked clams
18
For the cobia: Sprinkle the cobia with salt and black pepper
19
Heat the canola oil in a pan until hot, and then sear the fish, top-side down
20
When the fish is cooked about halfway through, add the butter, thyme, bay leaves and garlic to the pan
21
As the butter melts, baste the fish using a large spoon until cooked through
22
For assembly: Slice the lardo paper-thin with a sharp knife and lay the slices over the seared, hot cobia
23
The lardo will "melt" over the hot fish
24
Spoon the clam chowder into the bottom of 6 deep single-serving bowls and top with seared fish