White Gazpacho, Grilled Littleneck Clams, Smoked Paprika

  • Serves

    serves 4

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 Cucumber-Almond Gazpacho

  • 2 12 cups almonds, skinned and sliced
  • 14 cup bread crumbs
  • 2 cups water
  • 1 cucumber
  • 34 cup olive oil
  • 2 cloves garlic
  • 2 Tbsp. sugar
  • 1 Tbsp. salt
  • 3 Tbsp. sherry vinegar
  • 12 cup carbonated grape juice
  • Sparkling water

For the Grilled Clams and Garnish

  • 100 grams smoked paprika
  • 200 grams grapeseed oil
  • 1 pinch salt
  • 16 littleneck clams
  • Red grapes, seeds removed and thinly sliced into coins
  • Cucumber, diced
  • Scallions, thinly sliced and soaked in ice water to curl


Step 1

For the soup: Lightly roast almonds. Peel and chop cucumber. Add all ingredients, except sparkling water, to blender and blend. Chill overnight.

Step 2

Pass soup twice through fine chinois, and thin as necessary with sparkling water.

Step 3

For the smoked paprika oil: Blend smoked paprika, grapeseed oil, and a pinch of salt in a blender. Place into a small airtight container and allow to sit for 2 days. Shake vigorously twice a day. After two days, strain through a fine chinois and reserve in a squeeze bottle for use as garnish.

Step 4

For the clams: Place clams on a hot grill. Close grill lid and allow clams to open. Remove and reserve.

Step 5

To serve: Divide soup among 4 bowls. Place clams in middle of soup, creating a line. Garnish with sliced red grapes and diced cucumber. Dry curled scallions lightly with a paper towel and place on top of clams. Dot soup with smoked paprika oil.

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