Manila Clams

Simmered in White Wine and Harissa

NOTHING SAYS SUMMER quite like fresh seafood, and if you’re craving the flavors of Orcas Island, give this recipe from New Leaf Cafe a go. Chef Andrew Martin’s spin on Manila clams utilizes many of the usual suspects in Italian cooking white wine, garlic, butter, bread but the addition of harissa paste makes this dish oneof-a-kind. Harissa is a hot North African red pepper paste used to add a spicy kick to all manner of dishes and yes, it goes especially well with seafood.

Meet the Chef

Martin’s culinary roots reach back to another seaside location, the Ritz-Carlton Laguna Niguel in California, then mountainside to the Ritz-Carlton Club Aspen Highlands in Colorado. Before arriving on Orcas Island, he also honed his skills at the ultra-exclusive five-star, five-diamond Little Nell Colorado ski resort and at Kimpton’s Hotel Vintage Plaza and Pazzo Ristorante in Portland before becoming executive chef at Dolce in Missoula, Montana.

Now, Chef Martin is a perfect fit at New Leaf as he understands the importance of local culture and the relevance and seasonality of local food. He puts a marvelous regional spin on his specialty of Northern Italian cuisine, balancing flavors and textures and incorporating local ingredients for a delicious brunch menu and a new evening lounge menu that has been pleasing locals and Outlook Inn guests alike.

When asked how he’s settling into island life, Chef Andrew says, “Becoming part of this community and New Leaf has been an absolute pleasure. I feel fortunate to do what I love while establishing deep roots on Orcas Island.”

Ingredients

1 pound washed fresh Manila clams

2 or 3 cloves of garlic, thinly sliced

½ cup dry white wine, additional if needed

3 tablespoons cold unsalted butter

1 tablespoon harissa chili paste

2 scallions, with greens sliced very thin at a bias

Crusty baguette sliced about 1 inch thick at a bias for a longer cut, then oiled and toasted or grilled

Chef’s insider trick: Use the spicy Mina brand harissa paste. Mild works well if mixed with two parts harissa and one part sambal chili paste.

Instructions

• Toast the garlic chips in olive oil over medium heat.

• Just as the garlic starts to brown, remove the pan from heat and add the clams.

• Toss the clams in the garlic and oil, off the heat, to coat evenly. While off the heat add the wine, harissa, 2 tablespoons of the cold butter, and a pinch of salt and pepper. (Go light on the salt to start, as the clams may be on the salty side themselves. Adding everything while off the heat will reduce splattering and “flare ups” that will affect the flavor of the broth.)

• Cover and return to medium heat.

• Cook covered until the clams open, about 3 minutes.

• Continue to cook uncovered until the broth is thick and rich. Add additional butter to speed up thickening if you’d like, or wine to thin.

Check for seasoning, then add additional harissa if you would like it spicier.

• Serve in a large bowl with the scallions as garnish and the grilled baguette for dipping. 