Fisherman’s Inn Chef Dennis Walz Shares a Shellfish Steampot to Savor

 

Fisherman’s Inn Shellfish Steampot

 

6 easy-peel Gulf shrimp
(16-20/pound count)

6 Prince Edward Island mussels

6 middleneck clams

1 tsp minced garlic

½ c white wine

¼ c – olive oil

1c – clam or chicken broth

1 tsp – chopped parsley

pinch red pepper flakes

2 tsp cornstarch

 

Method:

Pre-heat medium size sauté pan, rinse and clean shellfish and add to sauté pan with olive oil and garlic. Cook over medium high heat. As shrimp begin turning pink, add white wine and cover pan. Look for mussels to start to open and add broth, parsley, and red pepper flakes. Cover pan once again until clams open. Mix cornstarch with a small amount of cold water to make a slurry. Stir slurry into pan of now boiling broth until it thickens. Remove from heat and pour entire contents of pan into a covered bowl or decorative pot. Serve immediately with a side of your favorite toasted bread for dipping.

Chef Dennis Walz

Chef Dennis Walz of Kent Island is executive chef at Fisherman’s Inn in Grasonville. As a graduate of the Culinary Institute of America in Hyde Park, NY, he went on to a career spent with several corporations including Host International, Marriot, WR Grace, and Gilbert Robinson. He opened and ran Maxfield’s Grill in Rosslyn, Va., for 20 years before opening his own restaurant, Windows on the Bay, inside the White Rocks Marina in Pasadena. Walz is also the preferred caterer for weddings at Maria’s Love Point Bed and Breakfast on the Chester River in Stevensville.

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