Rock and Bowl

Crispy Rockfish with Clam and Sweet Corn Chowder

Thai native Sert Ruamthong has spent the past 20 years learning the ins and outs of Southern-style cooking at Warehouse Bar & Grill. During his tenure he’s developed an affinity for local rockfish—a passion he’s chosen to share with all of you.

Photograph by James Kim

Sert Ruamthong
Executive Chef, Warehouse Bar & Grill

Prep time: 20 min.
Cook time: 10 min.
Servings: 4

INGREDIENTS
4 slices bacon, diced into 1/4-inch strips
1 cup chopped onions
1/2 cup chopped celery
2 tablespoons flour
4 cups clam juice
1 cup fresh corn kernels
1 cup diced russet potatoes
2 cups heavy cream
1 sprig thyme
4 rockfish filets
16 littleneck clams
Olive oil (enough to cover pan)
Flour
Salt and pepper (to taste)

PREPARATION
1. Cook bacon in a stock pot over medium heat until crisp; reserve just enough rendered fat to saute vegetables. Add onions and celery. Saute over low heat until onions soften (about 4-5 minutes).

2. Stir in flour; mix thoroughly. Add clam juice, corn and potatoes; bring to a boil. Add cream, thyme, and reduce to low heat; simmer until potatoes are tender. Season to taste.

3. Heat olive oil over medium-high heat in large saute pan.

4. Season rockfish skin and dust each filet with Wondra flour. Sear filets, skin side down, until crisp (3-4 minutes). Flip filets, and finish in hot oven (3-4 minutes at 400 F).

5. Add littleneck clams to vegetable sauce; cook until shells open.

6. Spoon 1 cup of sauce into each bowl. Center rockfish (skin side up) and surround with 4 clams each.

(May 2010)