Recipe courtesy Chef Jenn Louis - Chef at Lincoln - Portland, OR
Recipe: Clams with Chilies and Shiso Butter
Serves 4 as an appetizer or 2 as an entree
¼ c olive oil
a few slices of fresh hot chilies
2 garlic cloves, sliced thinly
1T preserved lemon, chopped finely
½ c white wine
1 c fish stock
1 T Red Boat fish sauce, 40N
4T shiso butter, recipe below
2 pounds manila clams
½ c fregola or small pasta, cooked
In a large sauté pan over medium-high heat warm oil. Add chilies, lemon and garlic and cook just until garlic is cooked, but not browned. Add white wine and cook until reduced by ¾. Add fish stock, fish sauce, butter and clams and cook until clams open. Stir in fregola and season with salt and pepper. Serve with wedges of crusty artisan bread
½ ounce fresh shiso leaves
8 ounces unsalted butter, room temperature
2t maldon salt
1T Red Boat fish sauce, 40N
1T ground cayenne
Blanch shiso leaves in a small pot of boiling water for 2 minutes. Remove from heat, strain and run under cool water. When leaves are cool, wring out water and form a ball with leaves. Cut ball into 5 strips.
In a food processor combine butter and shiso. Blend in processor, scraping down sides, until well combined. Add remaining ingredients and blend thoroughly.
Roll compound butter in plastic or parchment, forming a log. Refrigerate for up to 2 weeks or freeze for up to 2 months.
SHARE FISH SAUCE WITH THE WORLD: