Summer seafood is never a bad choice, especially when Eau Palm Beach Resort and Spa’s homage to Florida’s coastal cuisine, Temple Orange, is behind the cooktop. On Friday nights through September, Temple Orange will be putting a Sunshine State twist on a New England clambake tradition with its Summer Seafood Boil.
Created by Eau Palm Beach’s Executive Chef Josh Thomsen, the Seafood Boil is a collection of the freshest seafood goodies around, evoking flavors of the Mediterranean with traditional clambake standards like corn on the cob and roasted potatoes. Served at Temple Orange on Fridays through September 25 from 6-10 p.m., the Summer Seafood Boil costs $38 per person. To reserve a seat at the table, call 561-540-4923, or click here.
For the home cook, Chef Thomsen has graciously shared the recipe for this seafood-centric dish, with a bit of advice.
“The French call their seafood stew Bouillabaisse; for the Italians, it’s Cioppino,” said Thomsen. “Tomatoes figure prominently in both styles. Shop for the freshest fish you can find and open a bottle of good chardonnay for the broth, because these ingredients will make a huge difference in the final dish.”
- 4 tbsp. olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large green bell pepper, stemmed, seeded and chopped
- 2/3 cup chopped flat leaf parsley
- 15 ounces tomato sauce
- 28 ounces tomatoes
- 1 cup dry white wine, such as chardonnay
- 1 bay leaf
- 1 tablespoon freshly chopped basil
- ½ tsp. dry oregano leaves
- 16 to 20 clams in shell, suitable for steaming, scrubbed
- 16 to 20 Prince Edward Island mussels in the shell, scrubbed
- 1 pound large shrimp, (30 per pound), shelled and de-veined
- 1 pound cooked king crab legs, cleaned and cracked
- ½ pound fingerling potatoes, cut in half and roasted
- 3 ears of corn, shucked and cut in quarters
In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper, and parsley. Cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break them up with a spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 minutes. To broth, add corn, potatoes, clams, mussels, shrimp, and crab. Cover and simmer gently until clams and mussels pop open and shrimp turn pink, about 20 minutes. Discard any unopened shellfish. Ladle hot broth and some of the vegetables and shellfish into large bowls. Garnish with chopped parsley.