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 one-of-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.
