Roasted Salmon and Spring Onions with Mint-Caper Pesto

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1 cup extra-virgin olive oil, divided

1 1/2 pounds spring onions or baby leeks, trimmed and halved lengthwise (if using leeks, wash thoroughly after halving)

Coarse salt and freshly ground pepper

1 piece (3 pounds) skinless salmon fillet, preferably wild Pacific

2 cups lightly packed fresh mint leaves

2 tablespoons slivered blanched almonds, toasted

1/4 cup plus 2 tablespoons capers, rinsed and drained

Flaky sea salt, such as Maldon, for sprinkling

2 lemons, cut into wedges


One-Pot Clam Bake

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1 1/4 cups dry white wine

6 cloves garlic, peeled

2 large shallots, quartered and peeled (root end left intact)

1 1/2 pounds small red potatoes

Red-pepper flakes (optional)

6 ears corn, shucked and halved

5 dozen clams, scrubbed

2 lemons, quartered

1 pound shell-on extra-jumbo shrimp (16 to 20)

4 tablespoons unsalted butter

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh oregano leaves


Mixed Seafood Chowder

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3 to 4 pounds littleneck clams (about 32), scrubbed

2 sprigs thyme, plus leaves for serving

2 tablespoons unsalted butter

2 medium leeks, white and light-green parts only, halved lengthwise, thinly sliced, washed well, and drained

1/4 cup dry vermouth

3 stalks celery, cut into 1/2-inch pieces

1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

1 cup heavy cream

8 ounces hot-smoked salmon (available at specialty stores and some supermarkets), skin removed, cut into 1-inch pieces

Freshly ground pepper