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Clambake

Photograph by Julie Van Rosendaal

Art Napoleon's one-pot dish is designed to be cooked on an outdoor fire in a Dutch oven, but will also work in an indoor oven.

Servings: Six

Fireside clambake

1 cup butter, divided

8 cups vegetable stock

1 medium white or red onion, chopped

1/2 cup chopped shallots, green onions, or chives

2 heads garlic, cloves peeled and chopped

5 medium potatoes, cubed

3 ears fresh corn, cut into 2-inch sections

6 cups fresh clams, well rinsed

1 side or large fillet of salmon (about 1 lb), cut into bite-sized pieces

1/2 cup white wine

Salt and pepper to taste

Handful of dried seaweed

1 small package smoked or candied salmon (about 100g)

Handful of fresh parsley or oregano

Method

Heat the Dutch oven over the flames of your fire and add 3 tablespoons of the butter along with the stock, onions, garlic and potatoes. Cover and allow to steam until potatoes are half-cooked, about 10 minutes.

When the spuds are ready, add the corn, cover and cook for 5 minutes. Add more stock if the liquid is running low, as the vegetables have to steam.

Add the clams, salmon fillet, wine, salt and pepper and seaweed and cook until the clams begin to open and salmon starts to turn pink.

Remove from the heat, add the smoked or candied salmon as a topping, place lid back on and keep the clambake warm at the fire’s edge.

Just before serving, strain the liquid from the pot into a saucepan and add the remaining butter and the fresh herbs, and whisk over medium heat. Pour the sauce into small serving bowls and use as a dipping sauce for the clambake. Serve hot.

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