Of all our senses, our sense of smell – olfactory senses is perhaps one we underestimate the most. Don’t you think? But as a food lover, I can’t tell you the number of times, the waft of food will transport me to a geographical location thousands of miles away. One scent of sambal, and I’m sitting in my favorite hawker scent in Ang Mo Kio, Singapore or the scent of basil, warm potatoes, olive oil and olives and I’m on a pebble beach off the Adriatic Sea, basking in the sun, with warm breezes, the feel of warm lapping my feet as I feel the lichen covered pebbles under my feet as I wade through the water.
This wonderful dish with warm potatoes, full bodied fruit olive oil, olives, herbs and barely cooked clams, shrimp (but could be any sea food of your liking) represents everything I love most about good food.
This is exactly the kind of meals I could live on – forever. So it is no wonder it often graces my table.
Brunch, dinner, whenever. I serve this with some crust ciabatta, my favorite olives – wait for that post ‘coz you will LOVE them, some Parmigiano Reggiano, a glass of my favorite Oyster Bay Sauvignon Blanc with the under tones of grape fruit, I just can’t get enough of and it’s dinner done!
Such wonderful thoughts are just what I need to get through this day and what promises to be a very busy work week.
warmly,
Devaki
Recipe for:
Warm Seafood & Potato Salad
Shopping list:
1/3 lb. peeled, raw shrimp
2 lbs. littleneck clams or razor clams
1-1/4 lbs. Yukon Gold potatoes
plenty of water and 1/2 tbsp. sea salt for boiling potatoes
1-1/2 tsp salt
3/4 cup pitted Kalamata olives, drained
Zest & Juice of 1 lemon
1/3 cup olive oil
4-5 garlic cloves, peeled
3/4 cup packed parsley leaves
6 cups water
1/2 tbsp. sea salt
1 tbsp. red wine vinegar
more olive oil for drizzling before serving
Preparation:
Garlic: Very thinly slice and set aside
Parsley: Finely chop and set aside.
Lemon: Zest and juice and set aside ready to use.
Method:
Potatoes: Scrub clean and place in a pot soaking covering completely with tap water and 1/2 tbsp. salt. Bring to a boil on high heat. Lower the heat to medium, cover with a lid allowing the steam to escape leaving a slight gap open.
Cook for about 30 minutes or so until the potatoes are completely tender when pierced all the way through with a knife. Sieve and allow to cool for a few minutes.
For the Seafood: Bring 5 cups of water to a rolling boil with 1/2 tbsp. sea salt and 1 tbsp. vinegar.
If using littleneck clams: Drop into the boiling water. Cook for 6-10 minutes until the clams have opened. Discard any that are still closed. As soon as they are cool to handle, separate the shells from the meat. Unlike razor clams serve with shell-on, in the salad.
If using Razor clams: Drop into the boiling water. Set timer for exactly 3 minutes. Remove from the water with tongs and place in a large bowl. As soon as they are cool to handle, separate the shells from the meat.
Cut the white tail meat away from the darker upper portions with the gills using a sharp paring knife. Continue until all the meat is separated. Cut into 1/2" pieces and set aside.
Shrimp: Place all the shrimp in the a sieve and lower into the boiling water. As soon as the shrimp change color to pink, remove the sieve. Do not overcook! Add the shrimp to the clams.
Cook's Note: If using littleneck clams, soak the clams for 30mins-1 hour before using to remove excess sand. Drop in boiling water and cook until the shells open and as soon as they open remove the clams from the water using a sieve. I think it makes a nice presentation in the shell.
Peel the potatoes and cut into 1/4" thick circles. Place the potatoes in a large salad bowl. Add the olives and the seafood.
Heat the olive oil on medium high until very hot and you see ripples. Add garlic and as soon as it sizzles and begins to slightly brown, add parsley, lemon zest and juice.
Empty the contents of the pan over the salad. Toss together. Season with salt and pepper. Taste and adjust seasonings.
Drizzle with more olive oil and roughly chopped parsley. Serve immediately.
Enjoy!
