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We’re turning this San Francisco classic into a crispy dish, perfect for sharing. A seafood and garlic-packed medley tops a bed of crispy fries for one flavor-packed appetizer.
2 Tablespoon butter
2 Clove garlic, minced
2 Tablespoon shallot, minced
4 Ounce little neck clams, scrubbed
4 Ounce mussels, debearded and scrubbed
1/2 Cup white wine
4 Ounce Halibut, cut into 1/2" cubes
4 Ounce Cleaned Squid, bodies cut into 1/2" rings, tentacles left whole
1 Cup San Marzano Tomato Puree
1 Cup chicken stock
2 Tablespoon tomato paste
2 Sprig thyme
1 Whole bay leaf
2 Tablespoon cornstarch
1 Tablespoon water
Salt
Pepper
4 Cup Crispy fries, for serving
1 Tablespoon chopped parsley, for garnish
: 325 ˚F
2 Tablespoon butter
2 Clove garlic, minced
2 Tablespoon shallot, minced
4 Ounce little neck clams, scrubbed
4 Ounce mussels, debearded and scrubbed
1/2 Cup white wine
4 Ounce Halibut, cut into 1/2" cubes
4 Ounce Cleaned Squid, bodies cut into 1/2" rings, tentacles left whole
1 Cup San Marzano Tomato Puree
1 Cup chicken stock
2 Tablespoon tomato paste
2 Sprig thyme
1 Whole bay leaf
2 Tablespoon cornstarch
1 Tablespoon water
As Needed Salt
As Needed Pepper
4 Cup Crispy fries, for serving
1 Tablespoon chopped parsley, for garnish