4 people
DINNER
Ina Garten Modern Comfort (p. 126)
Baby potatoes - 3⁄4 lb
Yellow onions - 2
Garlic - 3
Tarragon - 1 sprig
Chorizo - 4 oz
Sea scallops - 3⁄4 lb
Mussels - 1 lb
Little neck clams - 2 lbs
White wine - 1 1⁄2 cups
Unsalted butter - 2 tbl
Heavy cream - 1 1⁄2 cups
Baguette - 1 loaf
Baby potatoes - unpeeled, cut in half
Yellow onion - chop to yield 2 cups
Garlic - mince to yield 1 tbl
Chorizo - halved lengthwise and sliced to 1/2-inch thick chunks
Tarragon - mince to yield 1 tbl
Sea scallops - remove side muscles and cut in half
Clams - scrub
Mussels - debeard and soak to remove grit if needed
Baguette - slice thinly and toast for serving
Place the potatoes and 1 tbl of salt in a medium saucepan and cover generously with water. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until barely tender. Drain and set aside.
Meanwhile, heat the butter and 1 tbl of olive oil in a large Dutch oven over medium-low heat. Add the onions and saute for 7 to 10 minutes, until translucent but not browned. Add the garlic and chorizo and cook for 5 to 7 minutes, stirring occasionally, until the chorizo has started to crisp. Stir in thet tarragon, cook for one minute, then add the wine and simmer for 5 to 7 minutes, until reduced by half.
Add the cream, 2 tsp salt, 1 tsp pepper and the potatoes. Bring to a boil, lower the heat and simmer for 4 to 5 minutes, until the stock is slightly thickened. Stir in the scallops and place the clams and mussels on top. Bring to a boil, lower the heat and simmer covered for 8 to 10 minutes until all the shells are opened. Discard any shells that do not open. Taste for seasonings, ladle into large bowls, and serve with crusty baguette slices.