photo courtesy of Emily Hutto and recipe courtesy of Chef Ricky Myers of Jax Fish House
at 123 N. College Avenue in Fort Collins
serves 4 to 6
ingredients
1 12-ounce bottle Funkwerks
Saison
1 cup carrot, medium-diced
1 cup onion, medium-diced
1 cup celery, medium-diced
1 large tomato, medium-diced
1 large Russet potato,
medium diced
1/4 lb. bacon
15 oz. can of chopped clams
15 oz. can of pureed tomato
3 cups seafood stock or
bouillon
1 Tablespoon tomato paste
1 bay leaf
1/2 teaspoon chili flakes
1 Tablespoon garlic, minced
1 Tablespoon fresh thyme
leaves, picked and chopped
preparation
Render
bacon in a medium pot until crispy. Remove bacon (not the fat) from pot and set
aside.
Add
carrot, celery, onion, garlic, and bay leaf to pot. Cook on low heat and
caramelize, about 15 minutes.
Add tomato paste and thyme
and stir to coat rendered vegetables.
“Toast” tomato paste for
about five minutes, stirring often. Deglaze tomato paste with beer and simmer
for about five minutes to reduce beer just a bit.
Strain the clams, reserving
the liquid.
Add the clam juice, lobster
stock, diced tomatoes, chili flake, cooked bacon from the first step, and
puréed tomato. Bring everything to a simmer for about 30 minutes.
Add the potatoes and
continue to simmer until potatoes are tender.
Turn off heat, add chopped
clams, and stir. Garnish with fresh-picked herbs of your choice.
Enjoy ;)
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