perfect protein and clam's with spicy sausage recipe

Today, June 8th, is World Oceans Day, and there is a new book aimed at "how we should and can quickly increase the amount of wild seafood in our oceans; as well as how as consumers we can shop and eat more of the right seafood to help feed the world, address hunger and improve the world’s health." The book is The Perfect Protein: The Fish Lover's Guide to Saving The Oceans and Feeding The World. In addition to tons of great information about the oceans and an introduction written by Bill Clinton, it also contains recipes by top chefs.

I am really lucky to live down the street from a natural grocery that only carries fish from the Monterey Bay Aquarium's Seafood Watch Program. This means when I am shopping for fish I do not have to do any homework, I know whatever they have is a good choice.

In addition to fresh fish, I like to keep frozen fish in the freezer for days when it is raining and I do not feel like walking to the store. I have learned that the fish I have been keeping, Maui Maui, is a very bad choice. So before I head to Costco next time I will print out the Seafood Watch list and cross my fingers there is something I can use as a replacement.

The following recipe is from Perfect Protein and is a simple dish perfect for a summer evening.

Eric Ripert’s Clams with Spicy Sausage

PREP TIME: 10 MINUTES | COOKING TIME: 20 MINUTES | SERVES 4

If Le Bernardin is New York’s temple to seafood, then chef and co-owner Eric Ripert is one of the ocean’s culinary deities. Chef Ripert learned to cook as a young boy in France, has since earned nearly every cooking accolade there is, and still has spare time for conservation - he recently joined Oceana in calling for increased seafood traceability in the United States. But don’t let the chef’s pedigree intimidate you; this recipe is a breeze.

1/4 cup extra-virgin olive oil

3 cloves garlic, thinly sliced

1 onion, thinly sliced

1 1/2 teaspoons curry powder

1 teaspoon finely grated lemon zest

1/4 pound andouille sausage, thinly sliced

1 cup chicken stock

4 dozen littleneck clams, well scrubbed

1/4 cup chopped cilantro

Lemon wedges for serving

 

Warm the oil in a large saucepan over medium heat. Add the garlic, onion, curry powder, and lemon zest. Cook for 5 to 10 minutes, stirring occasionally, or until the onion has softened and turned translucent. Add the sausage and cook for about 2 minutes, or until lightly browned. Add the stock and bring to a boil. Add the clams, cover, and cook for about 5 minutes, shaking the pan a few times, until the clams open.

Using a slotted spoon, place the clams in shallow serving bowls, discarding any clams that don’t open. Stir the cilantro into the broth and pour it over the clams. Serve with lemon wedges.

 

Posted with Blogsy

Comments

[kate]

Our grocery store of choice has the Vancouver Aquarium's Wise Choice program, probably similar. Definitely helps in making choices.