Back by popular demand: CLAMBAKE November 18!

When you’ve got something good, why end it too soon? True, it’s getting colder and snow is even on the ground in some places, but that doesn’t have to mean clambake season is over in Cleveland, where the response to our Bistro clambake was so huge we’re going to do it again by popular demand!

On Friday, November 18, from 5 to 9:30 p.m., you’ll be able to enjoy one last hurrah of beach-style cuisine with our encore Lobster Clambake. At $49.50 per person, this feast includes a 1¼-pound whole steamed lobster, a dozen clams, one-quarter of a barbecued chicken, chowder, cornbread, a roasted sweet potato and slaw.

Our encore clambake is again by prepaid reservation only, so call 216.481.9635 now to make sure you get your share! We’ve got a whole lot of winter coming up…plan now to get your last taste of clambake goodness!

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Behind the Dish: Corn and Shrimp Chowder with Tomatoes

Tonight’s James Beard special is another heartwarmer for wintertime. It gets its flavor not only from corn, shrimp and tomatoes, but from bacon and mirepoix (onions, carrots and celery). The mirepoix is sautéed in the bacon fat after the bacon is cooked; then potatoes, chicken stock, thyme, clam juice (or water or fish stock) and white wine are added, as well as corn on the cob. (The cobs get removed later and the corn scraped off and added to the chowder, sometimes with more corn added.) This mixture gets cooled down, fat skimmed, and then some of the solids are puréed so it has a part-creamy, part-chunky texture. Milk, salt and pepper are stirred in, and the bacon, shrimp, tomatoes and chives are added for the final minutes of simmering time.

To make this more of a main dish, we’ve also beefed it up a little by adding a combination of large and small shrimp; pearl onions; some green peas for color and flavor; and topping it off with a trio of crispy little corn-bacon fritters.

A bowl of this chowder will bring warmth to your evening for sure. Don’t forget to ask for bread!