Quaintrelle Chowder

FEATURED: OREGON ROCKFISH, OYSTERS, CLAMS AND PINK SHRIMP

Chef Ryley Eckersley, Quaintrelle

Ingredients

4 portions of rockfish (4 oz each)
8 smoked oysters
16 clams
12 oz pink Oregon pink shrimp
12 oz baby potatoes, boiled
3 oz chopped onion
2 oz chopped garlic
4 bay leaves
2 cups white wine
2 cups heavy cream
2 big spoonfuls of Dijon mustard
Juice of a lemon

Instructions

  • In a hot pan, sear the rockfish on one side until golden brown. Take off heat and hold.
  • In a big saute pan, start the oil and garlic and onion and sweat. Add clams. Add mustard, and stir to coat the shells.
  • After about a minute, turn the heat up to high.
  • Right before the garlic and onion take color, deglaze with white wine, add bay leaves and cream and potatoes.
  • Cook until clams are done and sauce is reduced to a nice consistency. Add lemon to taste, shrimp and oysters, stir and season one more time.
  • Portion into 4 bowls and place rockfish on top.
  • Top with garden fresh herbs.