Stimpson’s surfclam roll

This text is part of the special Pleasures notebook

Spring is the start of the roll season! If those with crab and lobster are real delights, the wallet can sometimes grumble if you like to put them on the menu often. An equally local option from Julie Aubé, suggested by the magazine Caribou, of the St. Lawrence, and a little easier on the budget is to prepare Stimpson surf clam rolls, a mollusk which appears on the list of species valued by Fourchette bleue!

Ingredients

¼ cup (60 ml) mayonnaise
¼ cup (60 ml) chopped chives + a little to garnish at the end
½ cup (125 ml) chopped fresh sorrel
1 C. tbsp (15 ml) chopped lovage
½ tsp. tsp (2.5 mL) Gorria pepper or hot sauce
1 C. tsp (5 ml) cider vinegar
About 300 g brined Stimpson surf clams, drained and roughly chopped
4 hot dog buns (preferably brioche)
Butter
1 ½ cups (375 ml) spring greens (cruciferous mix, mustard, mizuna, etc.)
½ cup (125 ml) of pickles rhubarb (see tip)

Preparation

1. In a large bowl, mix the mayonnaise with the herbs, chili pepper, vinegar and add the pieces of surf clams.

2. Butter both sides of the hot dog buns and roast in the pan.

3. Garnish the roll with the greens, add the surfclam mixture, the rhubarb pickles and a little chives.

Note

Pickled surf clams in glass jars which contain a mixture of the stem and mantle of the surf clam are ideal for this recipe: the texture of the garnish will be better. (Some preserves only have the coat of the surfclam… but that said, that works well too!)

Trick

To make the pickles of rhubarb, bring ½ cup of water, ½ cup of cider vinegar and ¼ cup of honey or maple syrup to a boil. Slice some rhubarb into small rounds and pour the marinade over them. Leave to marinate for at least 4 hours in the fridge.

This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.

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