Recipe: Clams with Country Ham Vinaigrette and Candied Orange
When Halcyon, Flavors from the Earth's Marc Jacksina and fellow Charlotte-based chef Blake Hartwick started designing their Beard House menu, they immediately wanted to work with clams, specifically those from Rappahannock River Oysters, one of their most valued purveyors. The first idea to spring up was clams casino, the bacon and bread crumb–laden classic that enjoys heavy rotation in Rhode Island. Equipped with their Southern larders, Jacksina and Blake got to work on this regionally inspired spin. Benton's country ham was an obvious reliever for the bacon, so Jacksina blended it with horseradish and Tabasco to make an energized vinaigrette. Chef Blake... Read more >
A Simple Korean Supper
Recipe: Korean-Style Clams
We're loving this vibrant spin on steamed clams from Joe Isidori. The Long Island chef arranges littlenecks on a bed of soft cabbage and bacon lardons, then adds his bracing housemade kimchi and a scattering of fresh herbs. If you make the Korean condiment tonight, it will be ready for when you tackle the rest of the recipe this weekend.
Don't want to do all that work? You can enjoy this dish at tonight's Beard House dinner instead.
Eye Candy: Beard House
Fourth-generation fly fisherman and chef Chris Parsons snuck in this surprise hors d'oeuvre of salt-roasted clams during his Beard House reception last week. Click here to view more photos from the night.
(Photo by Michael Johnston)
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