Five Seafood Dishes You Must Eat This Summer – Boston Herald
Summer is high season for local seafood lovers: the beach, glorious sunshine, tasty waves and a cool buzz associated with regional favorites – cod, clams, chowder, oysters, lobster – are the recipe for a perfect lazy afternoon.
New England boasts a rich tradition of seafood consumption and culture that began long before the massive influx of Europeans in the 17th century.
Native American oyster shell piles in Maine date back more than 2,000 years, while every schoolboy learns that Squanto taught the Pilgrims how to use the fish as fertilizer. Today, New Bedford has been the number one U.S. fishing port by catch value for 12 straight years, according to the National Oceanic and Atmospheric Administration’s Fisheries Department.
But the local seafood industry is also facing many challenges right now.
Cod, once the staple of the Bay State’s diet and economy, is a political hot potato as fishermen, regulators and officials clash over the state and future of the fishery. peach.
More than 90% of the seafood Americans eat today is imported, with cheaply farmed Asian shrimp, to name just one example, excluding wild-caught, wild Gulf shrimp from the market.
And the seafood industry has come under scrutiny over labeling, as wholesalers and restaurateurs are often accused of misrepresenting the fish they sell. The state legislature’s Joint Committee on Public Health has been looking into the matter in recent weeks.
That said, it’s hard to resist the lure of great seafood on a hot day here during New England’s all-too-brief summer.
So put your worries aside, if only for a day, and hold on to these five great local seafood dishes with a twist this summer.
• Creamy Fried Clam Chowder at Rye Tavern (517 Old Sandwich Road, Plymouth; 508-591-7515; ryetavern.com). Rye Tavern is one of the Bay State’s great farm-to-table gems, located in a cozy old colonial tavern on a dirt road in the woods of Plymouth.
Chef-owner Joanna Farrar focuses on “classic dishes with a twist that reflect New England’s four seasons.” None tastes tastier than his traditional creamy New England clam chowder, topped with three big-bellied, perfectly crispy fried clams. Think of it as two great tastes that taste great together. Pair it with Mayflower Summer Rye Ale.
• Spicy salt and pepper Maine Lobster at Waban Kitchen (1649 Beacon St., Newton; 617-558-7677; wabankitchen.com). Forget the old boiled lobster and boring butter. Chef-owner Jeff Fournier’s all-you-can-eat hot and spicy Asian-inspired deconstructed lobster packs a punch while bringing a fresh twist to the iconic New England crustacean.
The lobster is blanched then broken before being pan-fried in a paste of ginger, garlic and hot peppers, then garnished with a salad of fresh herbs. It perfectly displays Fournier’s patented artistic style. Wash it down with Jack’s Abby Leisure Time Lager.
•?Pat’s Salt Roasted Wellfleet Clams at Steel & Rye (95 Eliot St., Lower Mills, Milton; 617-690-2787; steelandrye.com). Local littlenecks are like seafood candy when eaten at a bar raw. But Steel & Rye chef Chris Parsons deftly turns clams from famed Wellfleet farmer Pat Woodbury into a decadent, flavorful appetizer topped with chorizo breadcrumbs and oregano mojo.
“I wanted an alternative to steamed clams, which I always feel like I overcook,” Parsons said. His are roasted and served on a bed of salt, which allows the rounded clam shells to lie flat and cook evenly. Try with Pretty Things Jack d’Or.
•?Fish Tacos with Chunks at Assembly (425 Hancock St., North Quincy; 617-302-4987; facebook.com/assembly?northquincy). Assembly gave the South Shore culinary scene a big boost when it opened in October. The restaurant features an upscale ambiance, a 45-foot-long bar, and chef Rob Kearney’s tasty haddock tacos that are a smash hit.
The tacos feature large, lightly fried fillets of fresh haddock served with a pico de gallo and chipotle dressing – both homemade – plus lots of shredded jack cheese. The $8 appetizer with two tacos is enough for one meal and one of the best deals around. Enjoy with the Narragansett Lager Tallboy.
•?““Naked” lobster on a Portuguese roll at Barking Crab (88 Sleeper St.; 617-426-2722; barkingcrab.com). Barking Crab has long been an iconic waterfront seafood bar with stunning views of the Boston skyline. Its brand-new menu for 2013 focuses on creative spins on tried-and-true New England seafood dishes.
None are better than the Barking Crab’s Naked Lobster Roll – sweet lobster meat dressed only in a simple stretched butter negligee. The lobster isn’t wrapped in a hot dog bun, but rather in a freshly baked Portuguese roll from the Winter Hill Bakery in Somerville. Pair it with Harpoon IPA.
Steel & Rye Salt Roasted Wellfleet Clams
For the oregano mojo:
8 oz. fresh oregano, stems? removed, finely chopped
1 ea. extra virgin olive oil
3/4 tsp. freshly squeezed lime? juice
6 garlic cloves, peeled, ? split, sprouted, finely? chopped
Kosher salt to taste
Freshly ground white pepper? to taste
Mix all the ingredients well. Cover and refrigerate until use. Can be prepared up to 7 days in advance.
For the chorizo breadcrumbs:
1 lb unsalted butter
1/2 lb Spanish chorizo, diced ? small
3 T. soffritto (equal parts ? celery finely diced and ? onion mixed with olive oil ? and kosher salt)
7 day sourdough buns, ? torn by hand
Kosher salt to taste
Freshly ground white pepper? to taste
Melt the butter over low heat in a skillet. Add the diced chorizo and sauté slowly for about 5 minutes. Add the soffritto and incorporate the bread. Season with salt and pepper. Stir until the bread softens and absorbs the butter. Transfer to food processor; pulse until well chopped but still a bit coarse. Refrigerate to cool and harden.
For the clams:
24 Wellfleet Littleneck Clams
4 central slices of lemon, ? 1/2 inch thick, seeds? deleted
A drizzle of olive oil
Preheat the oven to 450 degrees. Pour a D-inch layer of kosher salt into a sauté pan and place in the oven. Thoroughly rinse and open the clams, discarding the top shell. Detach the clams from the base of the shell. Place the clams open on a baking sheet. Place a D teaspoon of oregano mojo on each clam. Carefully crumble the chorizo breadcrumbs over the clams. Roast for 7 minutes. Meanwhile, brown the lemon slices over high heat in olive oil to caramelize them. Divide into half moons and pierce with a cocktail fork. Remove the clams from the oven and serve on a bed of warmed kosher salt. Garnish with caramelized lemon wedges. For 4 to 6 people.
Waban Kitchen Spicy Salt and Pepper Lobster
2 Maine lobsters of 11/4 pounds
About 2 liters of canola or peanut oil
2 bed. cornstarch heavily seasoned with salt and pepper
1 T. or to taste dried chili flakes
1 head of garlic, minced
1 large piece of ginger, chopped
1/2 head Napa cabbage, sliced 1/4 inch thick
Juice of 1 lime
Blanch the lobsters in a large pot of salted boiling water for 5 minutes. Remove and let cool. In a large Dutch oven, preheat the oil to 350 degrees. Once the lobsters have cooled, break off the claws, knuckles and quarter tail, making sure to leave all the meat inside the shell (remove the legs if desired). Toss lobster pieces in cornstarch mixture until well coated and fry in hot oil for 2 minutes. Remove and drain excess oil. Heat a large skillet over very high heat. Add 1/4 cup frying oil, the peppers, garlic and ginger. Immediately add the lobster and toss to coat. Add the cabbage, lime juice and season generously with salt and pepper. Cook for 1 minute over high heat, stirring vigorously. Place lobsters on 2 large dinner plates. For 2 to 4 people.
Rye Tavern Clam Chowder
4 slices of bacon, chopped
1 white onion, finely diced
1 celery stalk, finely diced
1 carrot, finely diced
1/4 tsp. Butter
1 tablespoon of thyme
1 t. Old Bay Seasoning
2 t. salt
1/4 t. black pepper
4 bed. potatoes, diced
1/2 tsp. plain flour
1 ea. clam juice
2 bed. chopped fresh clams, drained
4 bed. whole milk
4 bed. heavy cream
In a large saucepan, sauté the bacon until crispy. Add onions, celery, carrots, butter, thyme, Old Bay, salt and pepper. Cook over low heat until the vegetables are tender. Meanwhile, in a medium saucepan, cover the diced potatoes with water. Boil over high heat. Drain. When the vegetables are tender, whisk in the flour until the mixture comes together. Stir in clam juice, chopped clams, milk and cream. Add the potatoes. Cook over low heat for 10 minutes. Serve as is or garnish with fried clams. For 4 people.