Local Clam Stew
by Chef Michael Sherman
In this rustic classic from chef Michael Sherman, quintessential New England flavors come together in a stew that works either as a first course or as a light dinner. The marriage of aromatics and the salty liquor of the clam stock pairs perfectly with the earthy notes of the truffle oil. A bakery-fresh baguette finishes the dish adding a toasty, crispy crunch – and it’s perfect for sopping up every last bit of broth.
- 2 pounds countneck clams, washed
- 1 cup fingerling potatoes, sliced into coins, blanched
- 1/2 cup celery root, diced
- 1/2 cup leeks, diced
- 2 cups clam fumet
- 2 tablespoons crème fraîche
- 2 tablespoons unsalted butter
- 1 bay leaf
- 1 sprig of thyme
- 1 tablespoon chives, sliced
- 1 teaspoon lemon juice
- 1 teaspoon truffle oil
- 10 celery leaves
- salt and pepper to taste
- 1 large baguette
- Place the clams into a large sauté pan over medium heat.
- Add the potatoes, celery root, and leeks. Cook down until the celery root is translucent, about two to three minutes.
- Add the bay leaf, thyme and fumet. Cover and cook for five to eight minutes.
- Once the clams have opened, remove the cover and add the crème fraîche and butter. Let simmer for two to three minutes, then remove and discard the bay leaf and thyme.
- Add the chives, lemon juice, salt and pepper to taste.
- Arrange the clams in a large bowl with the sauce. Garnish with celery leaves. Serve with sliced, toasted baguette for dipping.