Recipes 11.08.18

Jeremy Blutstein: Locally Sourced and Proud of It

Almond’s Smoked Amagansett Bluefish Chowder

 

2 Tbsp. canola oil

2 medium yellow onions (preferably Balsam Farm), small dice

11/2 lbs. salsify. small dice

2 cups celery, small dice 

11/2 cups clam juice (make your own add freeze it, way better than the store-bought stuff)

11/2 cups chicken stock (again, make your own and freeze the rest for another day)

10 oz. small dice delicata squash (Balsam Farm)

3/4 cup whole milk

3/4 cup heavy cream

2 Tbsp. Worcestershire (we make our own at the resto, but store bought is totally cool)

11/2 lbs. smoked local bluefish (we do ours in house, but you can source it at L&W Market in Bridgehampton)

3 Tbsp. flat-leaf parsley chiffonade 

Salt and pepper

 

In a heavy-bottomed Dutch oven on medium-high heat add the canola oil. Add the onions, salsify, celery, and squash. Sweat the veg till onions are translucent and the others start to soften. Add clam juice and chicken stock. Let simmer for 10 minutes. Add remaining ingredients and simmer till the soup tightens up. Adjust seasoning with salt and freshly ground black pepper.ˇ