Recipe: Raw Surf Clam with Blueberries, Asparagus, and Avocado

surf clam recipe-1.jpg

Serves 4

2 live large surf clams, sliced and cleaned (save the shells)
¼ c sliced blueberries
¼ cup sliced asparagus, blanched
Sliced radish
Fried shallots
Large flake sea salt

Dressing
1 small avocado, diced
2 T Honey
1 lemon, juiced
¼ c chopped cilantro
Olive Oil
Salt

To make the dressing, place half of the avocado, honey, lemon juice, parsley and a pinch of salt into a blender and puree until smooth. If the mixture is not blending, add water until it is smooth and the consistency of yogurt. If the mixture is too loose or watery, blend in more avocado. Slowly drizzle in the olive oil until it is mixed completely. Set aside.

Arrange the clam pieces in each shell. Arrange the blueberries, asparagus, and radish on top of the clams. Drizzle with the dressing and finish with dried shallots and salt to taste.

Citrus Kosho Mignonette Recipe

Citrus kosho is a conventional take on yuzu kosho, a fragrant, spicy, and salty Japanese condiment. "Kosho" is basically a Japanese chili paste. Add this zesty and spicy element to your mignonette to give your raw oysters a refreshing zing. Bekah recommends serving this Asian-inspired recipe with creamy West Coast oysters such as Hood Canals from Washington and Kusshis from British Columbia.

Yields for 4 dozen oysters

INGREDIENTS

  • 4 limes
  • 2 lemons
  • 1 grapefruit
  • 1 pinch kosher salt
  • ¼ cup lime juice
  • ½ cup rice wine vinegar
  • ¼ cup minced shallots
  • ¼ cup minced Persian cucumbers (or English with seeds removed)
  • 1 Thai chili, seeds removed, minced finely
  • 3 tbsp chopped Thai basil (or Italian basil)
  • 2 tsp agave nectar or honey

DIRECTIONS

Zest the limes, lemons, and grapefruit. Combine zest and salt on a cutting board and smear together, forming a paste. Let it sit for 15 minutes, then scrape into a bowl.

Combine the rest of the ingredients and let the mixture sit for 30 minutes, so the flavors can marry. Serve with oysters. This recipe keeps well in the refrigerator, so it can be made ahead.
 

A Visit to Greenpoint Fish & Lobster

Whenever I travel, I always try to squeeze in some time to visit our customers and check on our oysters. We move thousands of oysters a day and ship them to our distributors all across the country, so it can be difficult to track down where our oysters go. It's always a pleasant surprise to find our oysters when dining out.

In New York City, we ship to a few restaurants and markets including Greenpoint Fish & Lobster. They've been open for less than a year, but have been generating a ton of buzz lately for being the only local fish market in the Greenpoint/Brooklyn area. They also have a reputation for serving delicious seafood, like our oysters!

I met up with Vinny Saturday afternoon at the shop. He gave me the grand tour of the place and a behind-the-scenes walk to pick up more bagels from The Meat Hook. We chatted about the market, his previous career (he was a lawyer in the music industry), and his seafood family in Boston. The Boston seafood industry is a small world -- Vinny has known Ben and Dan since they were operating Pangea from a single 10' x 20' cooler.

After the tour, we got down to business to do some quality checks. Pangea oysters on the menu that day were Pemaquids, Irish Points, and Paradise Coves. I also tried the Chatham from MA and the Wild Goose from RI. Of the 5, the Pemaquid was my favorite. Cup, meat fill, and flavor were all on point. Wild Goose and Paradise were close seconds. Vinny also had Martha's Vineyards in the display for people to buy and shuck at home!

If you're looking for a place to get awesome oysters (some that come from us!), Greenpoint is definitely worth the trip. Really cool space with awesome staff.

Cheers and #eatmoreoysters,

Connie

 

Greenpoint Fish & Lobster
114 Nassau Ave. at Eckford Street in Brooklyn, NY

(718) 349-0400
Open daily from 11 am - 9 pm

Boston Magazine's The Cookout and Battle of the Burgers 2014

This past Tuesday and Wednesday, we headed down the street in our backyard to the Black Falcon Cruise Terminal to join the festivities at Boston Magazine's Cookout and Battle of the Burgers. We represented with Clambakes, Etc. with a complete raw bar serving our signature Standish Shore Oysters, Summerside Oysters, and littleneck clams from the Cape. We had so many guests tell us that the raw bar was the highlight of their night! Who would of guessed at a BBQ/cocktail/burger event!

We received many compliments on both of our oysters and clams, and it was hard to say which was more preferred. On night one, Bobby and Jason from Clambakes shucked 400 oysters and 100 littleneck clams in 60 minutes. On night two, Bobby and Travis shucked 600 oysters and 300 littleneck clams in 80 minutes! Now that's LEGIT!

Huge thanks again to Clambakes, Etc. for partnering with us on this opportunity. They brought a raw bar boat, the condiments, and their A game! They'll come to your house, too, so if you're looking to have a clambake or raw bar at your event this year, call them up!

Fish Mongers of New York aka "FMONY"

New York City is arguably the capitol of the world. It has so much to offer and a diversity of people no other city can compare. With a population of 8.3 million, the city has tons of personality and naturally, this is represented by its amazing restaurants, markets, and fish mongers!

I made a trip to NYC to see some of our customers, and it was so exciting to see our oysters. What I loved most, though, was the personalities I met along the way. Inspired by Humans of New York aka "HONY," I present to you Fish Mongers of New York aka "FMONY" (pronounced "F Money"; can be interpreted in any way you please because they're all appropriate). If this ever gets catchy, you heard it here first.

I come here once a week and deal with a number of vendors who take care of me.
— Krystof Zizka
You gotta take a picture of these crabs.
You going to take my picture?
We like supporting local fishermen here.
— Bobby Watt

To see my whole NYC oyster adventure, check out the video below! New York City is HUGE (as I learned on that trip), so there are more places to explore. Comment below with your favorite raw bar/seafood restaurant or if you have spotted one of our oysters like Standish Shores in the Big Apple! Huge shout out to the FMONY that made my trip so memorable and enjoyable. Until next time!

Aren’t you cold walking around in shorts?
I started down here fifteen years ago. I started working at New Seafood. Since then, I’ve been with three other companies and pretty much here right now.
— Patrick O'Toole
Can I take a picture with one of you? We never see girls here.
I know three things: fish, oysters, and not to get married a third time.
— Les Barnes
The Lobster Place is celebrating 40 years tonight.
— Davis Herron