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Ingredients
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New England Clam Chowder (serves portion)
Pan-Seared Scallops with Brown-Butter-Lemon Sauce
Crispy Fish & Chips (for two)
Method
New England Clam Chowder (serves portion)
- 1
Prepare clams
If using whole littlenecks, scrub shells and steam in 1 cup water until they open (about 5–7 minutes). Remove clams, reserve steaming liquid, discard any unopened. Chop meat from half of the clams; leave the rest whole for texture. Alternatively use 2 cups bottled clam juice and 1 lb chopped clams.
- 2
- 3
Add potatoes and roux
Sprinkle 3 tbsp flour over softened vegetables and cook, stirring, 1–2 minutes to remove raw flour taste. Slowly whisk in reserved clam steaming liquid plus additional clam juice to total 2 cups (or use the 2 cups clam juice). Add the diced potatoes and bring to a simmer. Cook until potatoes are tender, about 10–12 minutes.
- 4
Finish chowder
Lower heat and stir in 2 cups whole milk and 1 cup heavy cream. Add chopped and whole clams, fresh thyme, cooked bacon (reserve a little for garnish), salt and pepper. Warm gently—do not boil—about 5 minutes to allow flavors to meld and clams to heat through. Taste and adjust seasoning.
- 5
Pan-Seared Scallops with Brown-Butter-Lemon Sauce
- 6
Prepare scallops
Pat scallops very dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 5 minutes.
- 7
Sear scallops
Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot. Add 2 tbsp olive oil and swirl. Carefully add scallops in a single layer, leaving space between them. Sear without moving 2–3 minutes until golden-brown on the bottom. Flip and sear the other side 1–2 minutes until just opaque (internal ~120–125°F). Transfer scallops to a warm plate and tent with foil.
- 8
Make brown-butter-lemon sauce
Reduce heat to medium. In the same pan add 3 tbsp butter. Melt and cook the butter, swirling the pan, until it foams and the milk solids turn golden-brown and smell nutty, about 2–3 minutes. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Stir in 2 tbsp fresh lemon juice and 1 tbsp capers (if using). Remove from heat and stir in 1 tbsp chopped parsley.
- 9
Crispy Fish & Chips (for two)
- 10
Prepare potatoes
Rinse cut potato sticks under cold water until water runs clear to remove starch. Pat very dry. Heat vegetable oil in a deep heavy pot or fryer to 325°F (163°C). Blanch potatoes in batches for 4–5 minutes until barely tender but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for final fry.
- 11
Make batter
In a bowl whisk together 1/2 cup flour, 1 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Whisk in 1 cup cold sparkling water and 1/2 cup cold beer (or additional sparkling water) until smooth and slightly thick—do not overmix; batter should be cold and bubbly. Keep batter chilled over an ice bath if possible.
- 12
Dredge and fry fish
Pat fish fillets dry. Lightly dredge each fillet in a little flour (shake off excess) to help batter adhere. Dip into cold batter, letting excess drip off, then carefully lower into 375°F oil. Fry until golden-brown and cooked through, about 4–6 minutes depending on thickness. Fry one or two pieces at a time to avoid lowering oil temperature. Transfer to a rack or paper towels to drain and keep warm in a 200°F (93°C) oven if needed.
- 13
Finish chips
Return blanched potatoes to 375°F oil and fry until deep golden and crispy, about 3–4 minutes. Drain and season immediately with a pinch of salt.
- 14
