Dallas County Living Well Magazine March/April 2018 - Page 40

Beer-Steamed Clams with Fennel and Tarragon “I f my father had not become a legend- ary designer, he would have proba- bly have become one of the top New York restaurateurs. If dad was prepar- ing a formal dinner he would fly in the fresh- est of seafood and shell fish. If he planned a casual dinner for family and friends, he’d drag me down to the docks or seafood mar- kets and teach me how to properly select oysters or clams. Long after dad had sold his Colonial home in Sands Point, Long Is- land, he’d enjoy driving me to the local bay to teach me how to feel for clams. Always a disciple of form and function, he used his La Creuset dutch ovens for everything from cheese soufflés with truffles at La Cense to clams and beer in Miami.” —Laurence Loewy 1995, as told to David Hagerman 1958 Raymond Loewy Line of Cookware In 1958, acclaimed industrial designer Raymond Loewy created a new and unique line of cast iron cookware to add to the world-renowned range of Le Creuset. Internationally famous for his designs for some of the most well-known consumer brands, Loewy created a striking, evocative design, which Le Creuset is re-introducing in a limited release. They include this Dutch oven, a skillet, and saucepan. They come with a lifetime guarantee and the promise of outstanding results time after time. Available online or through the factory Le Creuset store at the Galleria Dallas. Limited availability from Le Creuset. www.lecreuset.com BEER-STEAMED CLAMS WITH FENNEL AND TARRAGON Serves 10 or more • • • • • • 2 tablespoons olive oil 1 large garlic clove, minced 1 medium shallot, diced 1 fennel bulb, cut into 1/4-inch pieces 2 celery stalks, cut into 1/4-inch pieces 8 dozen littleneck clams, cleaned Directions In a large Dutch oven set over medium-high heat, heat olive oil. Add garlic, shallots, fennel and celery and saute until translu- cent. Add clams and beer. Reduce heat to medium, then cover and steam until the clams open. Remove clams to a serving bowl, and discard any that are closed. 38 DALLAS COUNTY Living Well Magazine | MARCH/APRIL 2018 • • • • • 1 (12-ounce) bottle of pale ale beer 2 tablespoons butter 1 tablespoon chopped tarragon, plus leaves for garnish 1 tablespoon chopped parsley, plus leaves for garnish Sea salt and freshly ground black pepper Return the pot to medium-high heat and bring beer to a slow boil. Whisk in butter one tablespoon at a time until melted. Stir in chopped tarragon and parsley. Season to taste with salt and pepper. Pour hot beer sauce over clams. Garnish with tarragon and parsley leaves. Serve with focaccia or other crusty bread. Cook time: Under 1 hour