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Guy is in San Franciso tossing together a clam bake made with horse neck clams and mussels foraged from local beaches.
- G'day, guys. My name is Guy Turland from Bondi Harvest, and every chef knows fresh is best. In this series, we'll be foraging, fishing, and farming for the freshest ingredients. We're leaving the kitchen behind, getting in the great outdoors, cooking seasonal recipes. On the beach, in the forest, and on the paddock. So come join us. Yew! We're here in San Francisco, ready to explore the fresh flavors of the coastal region. Today's recipe is a epic clambake. It's gonna have a whole bunch of white wine, some foraged clams, it's gonna be so, so delicious. The first step is we're gonna get into the ocean, we're gonna go foraging, we're gonna get dirty, see what we can find. [upbeat music] The northern California coastline is a smorgasbord of produce. And to show us where to find it I'm here with local sea forager, Kirk Lombard.
- I'm Kirk Lombard, and I run Sea Forager Seafood. On my walking tours we focus on the horseneck clam, which is really a great chowder clam. We'll be getting today by digging deep holes in the mud.
- Explain to me how we actually get these horseneck clams.
- What happens is if you jump around in the sand then you make vibrations. You've scared the clam enough, it protracts the siphon,
- It jettisons the water that's inside of it.
- So you'll get a little spout
- Yeah? And these holes will open up.
- There you go, a couple. So I'm gonna get jumpin around literally. [Laughs] Cool! That was a massive one just there.
- Oh, here we go. This is what we're looking for.
- If we try to just dig it out, the hole will cave in as we dig.
- So we wanna shove that down all the way, and then dig out the clam.
- All right, so lets give it a team effort goin on here. I'll the easy job. [Laughing]
- There he is.
- You got him?
- I think so. You can reach in there and see if you can feel around and get him.
- Okay so that's what we're after
- That's what we're after, it's a little guy. If we get the big ones there's a lot of meat on 'em.
- And it's just a really good chowder clam.
- Let's get some more!
- One there. Explain to me how you actually clean these up to eat them.
- The first thing you have to do is you have to cut along the shell to open it.
- Um hmm
- And then what you're gonna do is you're gonna soak it in warm tap water.
- And then just peel the skin off. And then you'll have this sort-of whitish meat
- Um hmm, yeah
- See there?
- Oh yeah, sure.
- That's what you're gonna eat.
- Let's go and get some mussels and I'm doing a clambake later on so it'll be epic.
- Oh man.
- Yeah. - Sounds great. The Bay area, we have just a great variety of ocean life, and also inter-tidal life, that being the life-forms that you can access at low-tide. Today we're going for the California mussel, and the California mussel is very rugged 'cause it lives right on the coast, and it really has to attach itself to those rocks so you'll have a thick beard on them.
- Awesome. Aah. So this is what we're after. We sort of run across the coastline and forage for some of these beautiful mussels. You know these are gonna be plump, they're gonna be tender, they're gonna taste so delicious. All we have to do is take the beard off, throw 'em in the pot, and, oh my god, doesn't get any fresher.
- It always seems to me that the thing you went out and caught yourself tastes better than anything else. To me they taste so much better because, I know that I went out and got 'em.
- Alright guys, when it comes to seafood, fresh is definitely best. So we're gonna do a clambake, it's gonna be a sharing dish, I got it with my own two hands, but now it's time to cook it. Okay. So first step is to prep our vegs. So I'm gonna chop everything up, quite rustic. I'm just going nice and thin into little wedges, and that way it shouldn't take too long to cook at all. We're gonna slice our Brussels in half, so I've got a couple different sizes here, so I might even keep these little ones whole, and then just slice these large ones. We're gonna dice up our onion, I'm gonna crush our garlic and couple cloves, keep it rustic. I've got a beautiful squash here. We're gonna dice it into some cubes. We're gonna slice up some chilies, and then after that our chicken stock's gonna go in. We're gonna get a whole bottle of white wine into a warm pot, and we're just gonna cook it in that alcohol first, To that we'll add two bay leaves, and a good pinch of thyme, stalks and all, we're gonna throw in some chili that we chopped up, just very roughly, we got some garlic, and just some diced-up onion. So we're adding some stuff from India. It's not traditional in a clambake, but I love the flavor, I love the color. Now it's time for some chicken stock. Straight into the same pot. So while that's about to come to heat, we'll start cleaning our seafood. We're gonna clean our mussels, and when I say clean our mussels we're gonna beard them. So two fingers grab the little beard that's hanging off the side of the mussel. Other two fingers on the mussel, and gently but with pressure just slowly pull and shake the beard off. And then you're left with the rubbish to go in the bin, and the mussel ready to eat. Next we're gonna add our seafood. So our horseneck clams, our mussels that we foraged, these beautiful little scallops, and some shrimp, shells and all. We're gonna pick in some oregano, wedge up some lemon, also you're gonna add a nice cube of butter. And as that stock and all that flavor sort-of cooks together, it's gonna emulsify, it's gonna add to a really beautiful, rich sauce. It's time to eat. Bit of citrus, another bit of sea salt, and we're ready to go. Alright guys! When it comes to seafood, fresh is always best. We foraged for this, it's gonna taste amazing. Make sure to check out our other episodes. Check out From the Harvest. We'll see you next week. You guys come for a feed. Come on, come get some.
- Yes, please.
- And I think it's time to put the camera down. Come on. Come get a prawn. Ha ha ha!
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