White Gazpacho, Steamed Littleneck Clams, Smoked Paprika
Littleneck clams are the main attraction in this elegant and flavorful cucumber-almond gazpacho from Chef Wylie Dufresne, of New York City's wd~50. Please note that for the smoked paprika oil, use grams as form of measurement to ensure accuracy.
FOR THE SOUP:
2 1/2 cups almonds, skinned and sliced
1/4 cup bread crumbs
2 cups water
1 cucumber
3/4 cup olive oil
2 cloves garlic
2 tbsp. sugar
1 tbsp. salt
3 tbsp. sherry vinegar
1/2 cup carbonated grape juice
Sparkling water
FOR THE SMOKED PAPRIKA OIL:
100 grams smoked paprika
200 grams grapeseed oil
Pinch of salt
FOR THE CLAMS:
16 littleneck clams
FOR THE GARNISH:
Red grapes, seeds removed
Cucumber
Scallions
1. For the soup: Lightly roast almonds. Peel and chop cucumber. Add all ingredients, except sparkling water, to blender and blend. Let sit overnight.
2. Pass through fine chinois twice, and thin as necessary, with sparkling water.
3. For the smoked paprika oil: Blend all ingredients (smoked paprika, grapeseed oil, salt) in a blender. Place into a small airtight container and allow to sit for 2 days. Shake vigorously twice a day.
4. After two days, strain through a fine chinois and reserve in a squeeze bottle for use.
5. For the clams: Place clams on a hot grill. Close grill lid and allow clams to open. Remove and reserve.
6. To serve: Divide soup among 4 bowls. Place clams in middle of soup, creating a line. Garnish with sliced red grapes and diced cucumber. Slice scallions thinly and soak in iced water to curl, place on top of clams. Dot soup with smoked paprika oil.
MAKES 1/2 GALLON
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