4 Seasonal Hamptons Recipes To Put A Spring In Your Step

WHAT YOU'LL NEED (FOR THE DRIZZLE)
½ cup extra virgin olive oil
½ teaspoon Dijon mustard
1 organic lemon, zested and juiced
1 small shallot, minced
3 tablespoons minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons small capers
2 garlic cloves, minced
½ teaspoon sea salt

[Serves 4]

To make the drizzle, put the olive oil into a medium bowl with the mustard and whisk to combine. Add the rest of the sauce ingredients and stir to combine. Reserve at room temperature.

To make the fish and clams, rinse the clams under cold running water and scrub them to remove any outside sand or grit. Discard any clams that are not tightly closed (these are already dead and thus inedible). 

Cook the noodles according to package instructions and toss them with 2 tablespoons of the olive oil until well coated. Cover to keep them warm.

Meanwhile, rinse and drain the parsley. Remove the leaves and mince them. Reserve.

Pour 3 tablespoons of the olive oil into a large saucepan and warm over medium heat. Add the garlic and onion and cook until tender, about 4 minutes. Pour in the clam broth and stir in the salt. This will be your poaching liquid.

Bring the broth to a boil, reduce to a gentle simmer, add the clams, cover and cook until they open. The time required will depend on the size of the clams. Remove to a plate with a slotted spoon as they open. Tent the plate with aluminum foil.

Lower the cod fillets into the broth, cover, and gently simmer until just cooked (opaque and slightly firm to the touch), about 5 to 6 minutes. Remove to a plate and tent with aluminum foil.

Turn up the heat on the broth, bring to a boil, then reduce to a vigorous simmer and cook for 3 minutes to reduce the sauce and concentrate the flavor. Add a few drops of fresh lemon juice and stir. Add the butter and whisk until melted. Taste and add salt and pepper if desired. 

To serve, arrange the cooked noodles in each bowl, place a fillet of cod on the top, and surround it with four clams. Divide all of the hot broth evenly over the top of each fillet. Drizzle with the virgin sauce. Generously garnish each bowl with minced parsley, quartered lemons, and serve with a small bowl of sea salt flakes and slices of baguette to sop up any remaining broth.

STACY’S PAIRING: A zippy wine like Lieb Cellars Reserve Pinot Blanc serves this buttery dish well. Its hints of lemon and lime zest complement the fish.