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Stephanie Wilbur Ash
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Sanctuary Is Now Chef Co-Owned
Get Your Winter Food Truck On, Delivered!
By: | Posted: 03/19/2009
For a friend’s birthday party a few weeks ago, the theme was 1968. It
was a potluck, and I decided to do a childhood favorite . . . clam dip.
As I unveiled the dip, I was surprised at the polarization of opinion
regarding this once-ubiquitous cocktail party dish. Virtually half the
party goers loved it for its nostalgia, and the other half of them had
vehement malignant vocalizations.I gussied up my version but still had a number of folks who wouldn’t even get near it, no matter how hard I tried. Good, I say, more for the rest of us. Below is my version. I served it with artichoke leaves and La Panzanella crackers (the best cracker on earth, by far). This is a versatile dish; you could serve it on a picnic buffet with potato chips or on crostini for a cocktail party.
Clam Dip• 4 oz. cream cheese, softened • 4 oz. mascarpone cheese• 1/4 c. sour cream • 1/4 c. Donnay or any local chevre• 20 fresh cherrystone clams steamed, cooled and the meats minced, reserve about 2-3 T. of the liquor for seasoning and thinning the dish.• 2 t. old bay seasoning• 1 medium shallot, minced • 1/4 c. minced fresh parsley leaves • 2-3 dashes of Worcestershire sauce • Sri Racha to taste• Lemon juice to taste
Mix all ingredients together and let sit for two hours to let flavors meld. Check the seasoning again, and make any adjustments.****I confirmed with JP Samuelson, the chef at Solera, that he had interviewed for TV's Top Chef and that he would know by the end of the month whether or not he made the show. He also told me that another local chef was there interviewing. Good luck to both!Tickets for Outstanding in the Field go on sale tomorrow; they will sell out fast, so don't wait. The event is on July 31.
Stephanie March is Mpls.St.Paul Magazine’s food and dining editor. See bio
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