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Guggenheimer clams

Dish Description: 
Nathan Guggenheimer has been the Sous Chef for sister restaurants db Bistro and Lumiere since they opened in 2008. He has recently been appointed as Chef de Cuisine of db Bistro Modern! Here is one of his favorite clams recipes
  • 15 B.C. Manila Clams
  • 1 Toulouse Sausage
  • 1 Purple Potato (cooked and diced)
  • 1 piece Young Garlic (minced)
  • 20 grams Wild Mushrooms (seared)
  • 1 pinch Scallions
  • 5 grams Baby Spinach
  • 1 Shallot (diced)
  • 3 cherry tomatoes (blanched and peeled)
Cooking Instructions: 
  • Caramelize the pork link in a large pot, then add clams and cook covered with white wine, cream and garlic butter.
  • Cook for approx. 3 minutes or until the clam shells have opened.
  • Strain the liquid into a new pan and reduce the liquid with the remaining ingredients.
  • Once the liquid has reduced to a sauce-like consistency place the clams in a bowl and pour the sauce over. Finish with some fresh parsley leaves.


Dish Description: 
Cioppino is a fish stew derived from the various regional fish soups and stews of italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette.
  • 3/4 cup butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup water
  • 1 1/2 cups white wine
  • 1 1/2 pounds large shrimp - peeled and deveined
  • 1 1/2 pounds bay scallops
  • 18 small clams
  • 18 mussels, cleaned and debearded
  • 1 1/2 cups crabmeat
  • 1 1/2 pounds cod fillets, cubed
Cooking Instructions: 
  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread
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