Porgy & Clams

Porgy Clams and Butterfish | recipe by chef Kerry Heffernan

This is a recipe we cooked at the Hudon River in New York | Read the full story on American Rivers Tour 2017

Inspired by chef Kerry Heffernan, Grand Banks, New York, New York

Serves 4

Ingredients:

  • 1 dozen Little Neck clams, washed and scrubbed
  • 2 whole Porgy (Scup) (1 1/2 to 2 lb. each, cleaned with head on), filleted & cut into 4 portions
  • 12 ramps or scallions, chopped fine
  • 4 tablespoons butter
  • 1 cup dry white wine
  • Salt and pepper to taste

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Braised Lamb & Spring Vegetable “Hobo Skillet”

Braised Lamb and vegetables "Hobo Skillet"

This is a recipe we cooked near the Chagrin River in Ohio | Read the full story about this fishing adventure on American Rivers Tour 2017.

Inspired by a dish from chef  Tim Bando of the Grove Hill Restaurant, Chagrin Falls, Ohio.

Serves 4

This one skillet dinner involves a day before preparation of the ingredients so it is an easy assemble and cook after a long day outside.

For the Lamb:

  • 3 lb boneless lamb shoulder
  • salt and pepper
  • ¼ vegetable or olive oil
  • 6 garlic cloves, chopped
  • 2 Spanish onions, chopped
  • 1 red pepper, diced
  • 2 tablespoons fennel seed
  • 2 cups chopped canned plum tomatoes
  • 2 cups red wine
  • 2 cups chicken stock
  • 1 cup parsley, chopped
  • 1 small bunch thyme

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