MENU
component-ddb-728x90-v1-01-desktop

Great Day Kitchen, 1/18/18 - Clam Linguine, Butternut Soup

Chef McKinzie Klein from Max’s Bistro & Bar visited the Great Day Kitchen to prepare some delicious food.

Chef McKinzie Klein from Max’s Bistro & Bar visited the Great Day Kitchen to prepare some delicious food.

Max's Bistro & Bar is located at 1784 W Bullard Ave. in Fresno.

Click here to visit Max's Bistro online or call (559) 439-6900.

Click here to follow on Facebook.


Clam Linguine


Ingredients:

  • 1 dozen live hard-shell clams, Littleneck or Manilla
  • ¼ pound butter
  • ½ cup white wine
  • 1 tablespoon garlic, minced
  • 1 pound baby clams
  • ½ cup baby clam juice
  • 2/3 cup butter
  • ½ cup fresh herbs, chopped (parsley, thyme & chives)
  • ½ pound linguine pasta, cooked


Directions:

  • Rinse hard-shell clams in cold running water, and discard any clams that stay open when tapped. (Always follow seafood safety rules when cooking with live shellfish. Click here for more )
  • In a medium pot, add the first amount of butter and garlic.
  • Bring this to a simmer, and add the hard-shell clams.
  • When the clams begin to open, add the white wine & baby clams.
  • Continue to sauté for 1-2 minutes until all the clams have opened (discard any that do not open.)
  • Add the remaining butter, clam juice, and herbs.
  • Once the butter has melted, add the pasta and toss everything together.
  • Serve immediately.
  • Parsnip & Butternut Squash Soup with Crème Fraiche & Pumpkin Seeds

Serves 2-4

Parsnip & Butternut Squash Soup with Crème Fraiche & Pumpkin Seeds


Crème Fraiche

Ingredients:

  • 1 pint heavy cream
  • 2 tablespoons cultured buttermilk


Directions:

  • Mix the heavy cream and buttermilk together in a plastic container, and cover.
  • Let the mixture sit at a normal room temperature until it has thickened, usually 10-12 hours.
  • Check for thickness, and once it is the desired consistency, store in the refrigerator for up to 7 days.


Parsnip & Butternut Squash Soup

Ingredients:

  • 2 pounds parsnips, peeled and chopped
  • 1 pound butternut squash, peeled, deseeded & chopped
  • 1 small yellow onion
  • 2 tablespoons garlic, minced
  • ½ pound butter
  • ½ cup white wine
  • 4 cups vegetable stock
  • 1 pint heavy cream
  • Kosher salt
  • White pepper, ground
  • ½ cup pumpkin seeds, roasted & lightly salted


Directions:

  • In a large pot, melt the butter.
  • Add all the vegetables, and garlic.
  • Sauté over medium heat until the onion and garlic become translucent.
  • Add the white wine, and deglaze.
  • Add the vegetable stock and simmer, stirring occasionally until the parsnip and butternut squash begin to fall apart.
  • Using a food processor or hand blender, carefully puree the soup.
  • Slowly add heavy cream until totally smooth, and to desired consistency.
  • Add water as needed if the soup needs to be thinned.
  • Season with kosher salt & white pepper as needed.
  • Serve immediately, garnishing with the crème fraiche & pumpkin seeds.


Serves 2-4




close video ad
Unmutetoggle ad audio on off

Trending