Viognier Steamed Little Neck Clams, Maryland Soft Shell Crabs & Fresh Corn Muffins
Monday, October 18, 2010

Once while touring Washington D.C. monuments and visiting the White House, we journeyed over to Maryland on the hunt for soft shell crabs and had a delightful time. We happened onto a family owned restaurant set with long rows of picnic tables covered with butcher-block paper. Wine, beer or ice tea were served, along with pan fried soft shell crabs by the platter-full, and baskets of home-made fresh corn muffins. The atmosphere was casual and festive.

On the same trip we stayed in a gorgeous Relais & Chateaux property, the Clifton Inn in Charlottesville, Virginia. The chef has created a simple clam dish steamed in Viognier and seasoned with bacon and parsnips that proved a tremendous hit. I've adapted a similar recipe, and added preparation instructions for Maryland Soft Shell Crabs, too, so you can have your own feast at home. Serve with homemade corn muffins made with fresh corn, and a watercress and pineapple salad. A Viognier wine pairing is suggested below.

Ingredients:

1 pound of peeled small parsnips
1/4 cup extra-virgin olive oil
Salt and ground pepper
6-thick slices of bacon, cut into 1/2-inch pieces
1 1/2 cups Viognier
2 tablespoons butter
1 minced shallot
5 lbs. littleneck clams, scrubbed and rinsed
1 cup heavy cream
2 tablespoons snipped chives

Instructions:

Preheat the oven to 350°. Brush the parsnips with olive oil, place them on a cooking sheet, sprinkle with salt and pepper. Roast them until tender, about 40 minutes, turn once or twice while cooking. After cooling slightly, quarter the parsnips lengthwise, then slice them 1/4 inch thick.

In a large, deep skillet, cook the bacon until browned and crisp. Drain on paper towels, wipe out the skillet.

In the skillet, bring the Viognier to a boil with the butter and minced shallot. Add the clams, cover and cook over high heat approximately 6-8 minutes until they open. Use a slotted spoon to transfer the clams to a large bowl.

Pour the clam broth into a glass-measuring cup. Rinse out the skillet. Pour the clam broth back into the skillet taking care not to pour the last amount with grit at the bottom. Add the cream and boil until reduced by half, about 8 minutes. If the sauce separates, carefully puree it in a blender until smooth, then return it to the skillet.

Add the parsnips, bacon, chives and the cooked clams in their shells to the skillet. Season with pepper, cover and bring to a boil. Spoon into bowls.

Maryland Soft Shell Crabs:

This is a very basic recipe.

8 soft-shell crabs, cleaned
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup of flour
2 tablespoons butter

Sprinkle each crab with salt and pepper. Place the flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.

Melt the butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.

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Posted byJessica at 11:50 PM  

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