Saturday, February 4, 2012


Yes...there's a party going on in this bowl.

Delicate Alaskan halibut is braised in a broth of  leeks, lemons, garlic, and thyme. Manila clams gently steam in the broth. The halibut is placed in the center of the bowl, the clams around it, the flavored broth is poured on top and the whole dish is garnished with cooked pancetta and chopped parsley.

My kind of party.


3 TBSP. butter
1 large leek, white and green part thinly sliced
1 garlic clove, minced
2 cups chicken broth
4 oz. thinly sliced pancetta
6 springs fresh thyme
6 thin slices lemon
lemon zest
1 pound fresh halibut (skin removed)
1 pound Manila clams
1 TBSP. freshly chopped parsley
sea salt and pepper

Cook pancetta in skillet until brown and crispy. Remove, crumble into large pieces and set aside.

Melt the butter over medium heat in a large straight-sided saute skillet with a lid. Add the leeks and cook until soft. Add the garlic and cook for a few minutes and then add the broth, thyme, and lemon slices. Sprinkle with a little salt and pepper.
Bring broth to a boil on medium high heat. 

Season the halibut with salt and pepper and put in the center of the pan with the broth. Cover, return to a boil and then reduce heat to medium and cook halibut for 5 minutes. Add the clams around the outside of the pan, cover and cook for 5 more minutes or until clams are open and halibut is cooked through.

Discard any clams that have not opened.

Put a serving of halibut in a bowl, surround it with some clams and pour broth over. Sprinkle with lemon zest, pancetta, and chopped parsley.

Serve with garlic bread.

Recipe inspired by and Tyler Florence

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