🍲Why not both? This recipe inspired by Bobby Flay gives you the best of both worlds... errr cities 😋

Ingredients:
1 1/2 cups dry white wine
1 10 oz can of baby clams
2 8 oz jars of clam juice
1 turnip
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
canola oil
1/2 pound of bacon, diced
2 shallots, finely diced
1/4 cup finely diced celery
2 anchovy fillets in oil, patted dry and chopped
Pinch of red pepper flakes
2 tablespoons tomato paste
2 tablespoons finely chopped fresh parsley, plus extra for garnish
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
1/2 cup heavy cream
1 teaspoon finely grated lemon zest
Preparation:
1. In a large pan add 2 tbsp. of oil and cook the bacon until the fat has rendered; about 10 minutes. Remove the bacon and place on a plate lined with paper towels to drain.
2. Add butter to the pan and cook the diced turnips until lightly golden brown on all sides, set aside.
3. Heat 2 tbsp. of oil in a large saucepan over medium heat. Add the onions and celery and cook until soft, about 4 minutes. Add the anchovy and chili flakes and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly.
4. Add the clam juice and wine and bring to a boil. Reduce the heat to low, add the clams and cook for about 5-7 minutes.
5. Add the turnips, parsley, oregano, and thyme and cook for 1 minute. Stir in the heavy cream and lemon zest.
6. Season with salt and pepper to taste. Top with bacon and garnish with parsley. ENJOY! 😋
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