Food, Home & Lifestyle
Recipe: Seafood Gazpacho
Lesson time 15:45 min
Learn to combine vibrant color and flavor in Wolfgang's seafood gazpacho. From selecting fresh clams to making a special clam mirepoix, you will discover Wolfgang's unique method for mastering your plating technique.
Students give MasterClass an average rating of 4.7 out of 5 stars
Topics include: Clam Stock • Tomato Broth
Now to make my seafood gazpacho really tasty, I'm going to make a clam stock. I have here some clams, and the little ,, specially made for clams. I have fennel, leaks, shallot, garlic, and tarragon. So I'm going to heat up the pan with some olive oil, and then saute the first. All right, get it nice and hot. OK, you can see it gets a light smoke, and that's it. So then I'm going to add a little white wine, cover it. And there is so much juice in the clam. So be sure when you buy clams when you lift them up, they should be nice and heavy and for sure not open. All right, so now let's throw our vegetables in here. All right, I don't need the whole sprig here, maybe have of it. OK, now I'm going to saute the vegetables to get really the most flavor out of them. All right, almost there. You see when the veggies get nice and glossy like that, that's when it's right. OK, now I'm going to deglaze it with white wine. About a cup or so and reduce it down a little bit, and then I'm going to add my clams to it. Now if you don't have tarragon, you can use a little oregano. You can use a little bit of thyme also, all right. You can see the wine is about reduced by a half. Then I'm going to add my clams and steam them until they are beautiful open. You don't want to overcook them. So it's really important to do them just right. OK, I brushed the clams, really well washed them really well in cold water, so that way you don't have too much sand in here. Now I'm going to add them to my wine here. And we're going to cover it. It's really important if you want to buy clams they have to be super fresh. You don't want the old clams, which are halfway open. Even if they're just a few of them open, you know they're not really fresh. So be sure to get the clams, which are really heavy, which really feel heavy and full and are really closed really well. You don't want to have open. Even if they say, oh, they're opened just a little bit. You know then all the juice is out, and the clams are dead. You can see in hear. Look at that. We cooked them really fast. So a few more minutes, then once they get hot they start to open up. So it is really a good way in the summertime if you get clams, you open them up like that and use part of the juice for your soup, because it gives it so much extra flavor. You can see the clams start to open now. Maybe three more minutes, and then we are done. You don't want to cook the clams too much, because they get rubbery. So as soon as they are open, we're going to strain the juice into a bowl here, which I have set on ice so that way my juice will cool down for my gazpacho. All right, so now you can see the clams here. See nice and open each one, because they are nice and fresh so all of them opened just perfectly. See that. All right, so now I'm ...
About the Instructor
Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.
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