During the holiday season, there are some traditional foods that are always a staple at holiday gatherings. But every now and then, it's exciting to add a fresh twist to the spread with a new dish. For inspiration, we reached out to Executive Chef Michael Clough of Palladio Restaurant at Barboursville Vineyards.
Growing up in New England, Chef Clough grew up eating an abundance of fresh seafood. Now, when asked about his favorite dish to make around the holidays, he naturally points to his Seafood Prosecco Cream Stew.
“This dish reminds me of the joy of spending time with family around the holidays and having a warm bowl of stew while reminiscing about all the things that have happened over the past year,” Clough says. “I created this dish to bring a little bit of my memories, and feelings of home, to the dining experience at Palladio Restaurant.”
With fresh clams and oysters, a splash of dry white wine, tender red potatoes, bold pancetta, and vibrant leeks, this Seafood Prosecco Cream Stew is chock-full of flavor. The balanced notes of Barboursville Prosecco add a touch of elegance, and garnishing with fresh chives makes it all the more inviting. Serve it solo, as a starter, or alongside your other classic holiday dishes.
Seafood Prosecco Cream Stew
Ingredients
-
1 Cup Pancetta (Bacon can be substituted)
-
⅓ Cup Yellow Onions
-
1 Tsp Garlic
-
⅓ Cup Leeks
-
1 Cup Barboursville Vineyards Prosecco
-
3 Cups Clam Juice
-
2 Cups Heavy Cream
-
2 ½ Cups Red Bliss Potatoes
-
15 Littleneck Clams
-
15 Pre-shucked Oysters
-
1 Tsp Salt
-
½ Tsp Black Pepper
-
1 Tbsp Minced Shallots
-
1 Tsp Minced Garlic
-
1 Tsp Chives, Chiffonade
-
½ Cup Dry White Wine
Instructions
-
Cut the pancetta and yellow onion into ½ inch squares. Keep both ingredients separate.
-
Julienne the leeks and set them to the side.
-
Cut the potatoes into quarters and set them to the side.
-
Add the pancetta and render down the fat in a large pot over medium heat, stirring often.
-
Once crispy, remove the pancetta from the pot but leave the rendered fat.
-
Next, add the onion and leeks and cook until the onion is translucent.
-
Add the garlic and cook for 2 more minutes.
-
Deglaze with prosecco wine and reduce by ¾.
-
Next, whisk in 2 cups of clam juice and 2 cups of cream.
-
Add the potatoes and bring the mixture to a simmer.
-
Cook for 15 to 20 minutes, until the potatoes are tender.
-
Add oysters and cook for 6 minutes.
For the clams:
-
In a separate pot on medium heat, add 1 tablespoon of minced shallots and 1 teaspoon of minced garlic.
-
Stir for 2 minutes.
-
Add in clams, ½ cup white wine, and 1 cup of clam juice and cover.
-
Cook for 12 minutes or until the clams have opened.
-
Remove the clams from the pan and add them to the stew.
-
Garnish with chives and serve warm.
Clough suggests serving the stew with homemade oyster crackers, your favorite crackers, or a grilled baguette. However, he points out that without the bread or crackers, it’s a gluten-free dish, making it ideal for gatherings with family or friends who may be following a gluten-free diet.
If you make this dish a part of your holiday season, tag @citylifestylecharlottesville on your posts on Instagram.
Palladio Restaurant is Barboursville Vineyard's elegant fine dining destination. Since 2012, Chef Michael Clough, who hails from New England and is a graduate of the New England Culinary Institute, has brought his vast experience and education, love of local ingredients, and refined techniques to one of Virginia's most renowned vineyards.
"This dish reminds me of the joy of spending time with family around the holidays..."