
A Clambake/Not a Clambake
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Writer: Judy Shortsleeve
A Clambake/Not a Clambake

/ / Uncategorized
Writer: Judy Shortsleeve

Servings: 6
Ingredients
Corn bisque
- Corn Kernels from 6 corncobs (set aside 4 tablespoons of kernels)
- 1 Yellow Onion diced
- 4 Garlic clove minced
- 2 quarts cream
- 1/2 cup Creme Fraiche
- 6 tbsp Creme Fraiche
- 2 tsp Sweet paprika
- 1 tsp Cayenne pepper
- 4 tbsp Butter
- Salt
- Chives minced
Seafood
- 2 Lobsters steamed and meat removed from shell and cubed
- 18 Littleneck clams steamed and removed from shells
- 18 Mussels steamed and removed from shells
Instructions
Corn bisque
- In a large saucepan, melt butter and sweat until translucent the onion, garlic, paprika, cayenne, and corn kernels (except the reserved 4 tablespoons). Do not brown.
- Add cream and corncobs, bring to a boil and simmer for 30 minutes. Remove corncobs, add ½ cup of crème fraiche and salt. Using a blender, blend until smooth. Strain.
Preparation
- Divide bisque between 6 bowls. Divide lobster cubes, clams, and mussels in a scattered pattern on top of the bisque. Sprinkle reserved corn kernels over bisque. Garnish with a tablespoon of crème fraiche and chives. Serves 6.
Notes
This recipe is from Winslow’s Tavern, 316 Main Street, Wellfleet • winslowstavern.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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