Chef Chris Koetke

Serves: 6

16 cherrystone clams 1 teaspoon caraway seeds 1 cup low sodium chicken broth 1 1/2 cups water 4 strips bacon, finely chopped 1/2 cup finely chopped celery 1/2 cup finely chopped onion 1 clove garlic, minced 1/3 cup flour 1 cup cream 2 cups milk 1 bay leaf 1 teaspoon dried thyme leaf 1 1/2 cups diced potato
Place clams, caraway, stock and water in a large covered saucepan. Bring to a boil and simmer for 20 minutes. Remove clams and strain the juice. Chop the clam meat as finely as possible and reserve. In a large saucepan, gently cook the bacon, onions, and celery until soft. Add garlic and cook 1 minute. Add flour and cook 1 more minute. Add cream and milk and bring to a boil, stirring frequently. Cook until thickened. Add the reserved clam juice, seasonings, and potatoes. Simmer for around 20 minutes or until the potatoes are soft. Add chopped clam meat. Season to taste with salt and white pepper and serve.

Serves 4, generously

4 lbs. mussels, cleaned and de-bearded
1 Tbs minced fresh ginger
2 Tbs butter
1 clove garlic, minced
1 1/2 Tbs curry powder
1 stalk of lemongrass, cut into 1 inch pieces
3 1/2 Tbs lime juice
24 oz. coconut milk
3 Tbs cilantro

In a large sauce pan, sweat ginger and garlic in butter until the garlic is cooked through. Add curry powder and continue cooking until the curry powder becomes fragrant. Place lemongrass, lime juice, coconut milk, and mussels in the saucepan. Put the pan on high heat and bring to a boil. Immediately reduce heat, cover and simmer until the mussels just open (4-5 minutes). Remove mussels from the pan and place in deep serving containers. Taste cooking liquid for seasoning. Pour the liquid over the mussels and sprinkle with cilantro. Serve immediately with lots of French bread.