BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CALAMARI OR RAZOR CLAM STEW

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Good alone or over polenta or pasta, this one is also the base of our NW cioppino when we use razor clams. When halibut and rockfish are added, it becomes our northwest coastal stew.

Squid stew with pan seared rockfish and creamy bagna cada and crispy capers

Our newest version of this was Valentine’s Day 2019 with the following: St Jacques Seafood stew with Duchess potatoes shaped like a heart and toasted in the oven then filled with razor clam stew in red sauce; topped with seasonal fresh Pacific fish, (here-Red Rock and Sockeye Salmon), the topped with sweet Dungeness crab salad and a grissini stick.

Ingredients:

  • As needed EVOO

  • 6 cloves garlic, chopped
  • 2-3 shallots, chopped
  • 1 medium onion, diced
  • 1 medium carrot, diced,
  • 1 bulb fennel, diced
  • 1 cup dry red wine
  • 2 each 16 ounce cans diced tomatoes with juice
  • 1 teaspoon sea salt
  • 2 teaspoons dried oregano
  • 1 teaspoon cracked coriander
  • 1 pound calamari or razor clams, cleaned
  • 2 medium potatoes, peeled, 1 inch diced, optional
  • 1 bunch fresh basil, chiffonade, just before service

    optional

Method:

Add EVOO to bottom of preheated Dutch oven. Add next five (5) ingredients and cook until vegetables are aromatic and still firm. Add wine, tomatoes, sea salt, oregano and coriander. Bring to simmer and add clams or calamari; cover and simmer 90 minutes. Add potatoes if using, and continue cooking an additional 15 minutes. Test the clams or calamari for tenderness, and if not, continue cooking until they are soft & tender. Hold warm until service.

At service, adjust seasoning with sea salt, coriander, and black pepper.  If using, place pasta or polenta in bottom of pasta bowl. Ladle on stew. Finish with a drizzle of your favorite EVOO and top with ribbons of basil.  If using heart of Duchess potato, follow recipe and fill with stew and top with fresh seafood.






TO RECIPES

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