Sea Fare

BY JAMES O. FRAIOLI / PHOTO BY CHARITY BURGGRAAF

A James Beard Award–winning cookbook and cocktail author with more than 40 published titles to his credit, Fraioli’s books have been featured on Ellen and the Food Network, and in Vogue, People, Forbes, the Wall Street Journal, and The New York Times. He resides in Bellevue, but keeps his sportfishing boat (a 28-foot Albin) in beautiful Anacortes, the gateway to his beloved San Juan Islands. Have a cookbook idea or project in mind? Email james@culinarybookcreations.com.

JAMES O. FRAIOLI catches the best of Northwest summer with Chef Bill Shaw’s slow-simmered, seafood-laden steam pot recipe.

Summer in the Northwest means outdoor cookouts, beach barbecues, and feasts afloat. It’s also an excellent time to make the most of our local seafood—clams, mussels, Dungeness crab, spot prawns, diver scallops—all looking and tasting their best. So, after a sun-splashed day gathering the ocean’s bounty, celebrate the seafood harvest with this showstopper from the cookbook ROCHE: A Culinary Journey Through San Juan Island’s Illustrious Harbor, which I co-authored with Chef Bill Shaw. To me, it doesn’t get any better than fresh shellfish slowly simmered in white wine, butter, garlic, herbs, and smoky pork fat with crispy garlic bread for dipping into the beautiful broth. When assembling this recipe, make sure the clams and mussels are tight-lipped. If any are open, give them a quick shake. If they do not close, simply discard them. Also make sure to give the seafood a rinse under running water to remove any grit or sand before they go in the pan.

4 ounces butter 2 tablespoons minced garlic 6 ounces Andouille sausage, sliced in half, then cut into ½-inch-thick half-moons 12 ounces manila clams, rinsed to remove any sand 12 ounces mussels, debearded and rinsed 4 ounces white wine 2 teaspoons finely chopped fresh basil 1 teaspoon finely chopped fresh thyme ¼ cup finely chopped Italian flat-leaf parsley 1 teaspoon freshly ground black pepper 1 Dungeness crab, broken into leg sections with body meat attached 8 ounces spot prawns, in shell, split in half Garlic bread, as needed Lemon slices, for garnish In a large saucepan over medium-high heat, add the butter, garlic, and sliced sausage. Using a wooden spoon, stir the sausage until most of fat is rendered, about 4 minutes. Add the clams and mussels, then stir until the shellfish is coated in butter and fat.

Lower the heat to medium and add the white wine, basil, thyme, parsley, black pepper, and crab. Place a lid over the pan and allow to steam for 5 to 8 minutes or until the shellfish begin to open. Add the prawns and replace lid. Continue to steam until all clams and mussels are open. Turn off the heat, replace the lid, and allow to finish.

Meanwhile, prepare some crusty garlic bread and place in the oven to brown. Slice in small pieces for dipping.

Pour the finished steam pot ingredients into a large ceramic bowl or serve in the cooking vessel. Garnish with fresh lemon slices and serve immediately.