As seen with Razor clam stew at the FEAST OF SEVEN FISHES Dec 2012.


  • 5 cup water (water, stock, milk, or combination of these)

  • 1 cups finely ground cornmeal
  • 1/4 cup heavy cream
  • 2 egg yolks
  • 1 /2 c up provolone picante
  • 1/2 cup mozzarella
  • 1/4 teaspoon salt
  • 3 tablespoons chives, chopped
  • 1 tablespoon parsley, chopped


In a large sauce pan, bring liquid to slow simmer. Add cornmeal while quickly whisking to the liquid. Lower temperature to keep it from splattering. Stir in the cream, egg yolks, and cheeses. Stir in chives and parsley; taste and adjust seasoning with sea salt. Serve immediately or spread onto sided cookie sheet and chill. Cut into serving pieces and deep fry or saute until warm and lightly brown to serve. Browning the outside of the cut pieces can be done ahead of time and then finished in the over for about 15 minutes at 400ºF to reheat.


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