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Oceana Magazine Spring 2013: Chef’s Corner: Eric Ripert

 

chef

If Le Bernardin is New York’s “Temple of Seafood,” then chef and co-owner Eric Ripert is one of the ocean’s culinary deities.

Le Bernardin has been awarded the maximum three Michelin stars for excellence in cuisine, and has upheld a four-star rating from the New York Times for more than two decades. Ripert learned to cook as a young boy in France, has since earned nearly every cooking accolade there is, and still has spare time for conservation— he recently joined Oceana in calling for increased seafood traceability in the U.S. You can catch Ripert as a guest judge on Bravo’s “Top Chef” and on his own PBS TV series “Avec Eric.”



Clams with Spicy Sausage

Serves 4

  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 ½ teaspoons curry powder
  • 1 teaspoon finely grated lemon zest
  • ¼ pound andouille sausage, thinly sliced
  • 1 cup chicken stock
  • 4 dozen littleneck clams, scrubbed well
  • ¼ cup chopped cilantro
  • Lemon wedges for serving

Warm the oil in a large saucepan over medium heat, warm the olive oil. Add the garlic, onion, curry powder, and lemon zest. Cook for 5 to 10 minutes, stirring occasionally, or until the onions have softened and turned translucent, stirring occasionally, 5 to 10 minutes. Add the andouille sausage and cook for about 2 minutes, or until lightly browned, about 2 minutes. Add the stock and bring to a boil. Add the clams, cover, and cook for about 5 minutes, shaking the pan a few times, until the clams open, about 5 minutes.

Using a slotted spoon, spoon place the clams into shallow serving bowls, discarding any clams that don’t open. Stir the cilantro into the broth and pour the broth over the clams. Serve with lemon wedges.