Dinner

Cobia with New Smyrna Clam Chowder

Name: Cobia with New Smyrna Clam Chowder
Prep time: 40 min
Cook time: 21660 min
Total time: 21700 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup canola oil; 5 pounds live clams; 1/2 cup coarse salt; Coarse salt; Coarse salt and freshly ground black pepper; 4 corn cobs, kernels scraped, seasoned with salt and pepper and pan-roasted; 1 bottle dry white wine; 1 teaspoon ground fennel seed; 4 cups fish fumet (fish stock); 6 6-ounce servings cobia fish; 3 fresh bay leaves; 4 fresh bay leaves; 3 tablespoons chopped fresh flat-leaf parsley; 3 sprigs fresh thyme; 6 sprigs fresh thyme; 5 cloves garlic, smashed; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground white pepper; 1 teaspoon ground lavender; 1 cup shell beans, such as cranberry, shucked and blanched; 1/2 teaspoon meat cure, such as InstaCure number 1; 2 tablespoons extra-virgin olive oil; 1 pound pork back fat; 1/2 cup potatoes, medium dice; 1/4 teaspoon crushed red chile flakes; Red chile flakes; 2 shallots, sliced; 3 tablespoons unsalted butter; 4 tablespoons unsalted butter; 3 whole garlic cloves, smashed

18 September 2026

Not yet ratedRate Recipe

Total Time21700 Mins

Serves6

Per Serving$7.25

Cobia with New Smyrna Clam Chowder might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains approximately 47g of protein, 108g of fat, and a total of 1308 calories.

American Lunch Beans Fish

Method:

1
Mix together the salt, fennel seed, lavender, meat cure, white pepper and nutmeg. Rub the mixture on all sides of the pork fat and place in a plastic, stainless steel or glass container. Cover with plastic wrap, and then foil, and put a heavy plate or lid on top to force out moisture. Refrigerate for 5 days to cure.
2
Remove the plastic wrap and foil, rinse, and pat dry.
3
Let air dry in a bowl for 10 days on a rack in the refrigerator.
4
Heat the olive oil in a heavy-bottomed saucepan over medium heat.
5
Add the garlic and shallots and saute until translucent.
6
Add the clams, chile flakes, bay leaves, thyme, some salt and the wine. Cover and steam until the clams open. Cool the cooked clams in the refrigerator; reserve the cooking liquid. Shell the clams and discard the shells.
7
Combine the fish fumet, reserved clam cooking liquid and corn cobs in a saucepan over medium heat and simmer for 30 minutes to create the chowder broth. Strain through a fine mesh strainer.
8
Ladle 4 cups of the broth into a saucepan with the shell beans, roasted corn kernels, potatoes, butter and some salt, black pepper and chile flakes. Cook until reduced and the broth slightly thickens, about 10 minutes.
9
Remove from the heat and stir in the parsley and 1 cup of the shelled, cooked clams.
10
Sprinkle the cobia with salt and black pepper.
11
Heat the canola oil in a pan until hot, and then sear the fish, top-side down. When the fish is cooked about halfway through, add the butter, thyme, bay leaves and garlic to the pan. As the butter melts, baste the fish using a large spoon until cooked through.
12
For assembly: Slice the lardo paper-thin with a sharp knife and lay the slices over the seared, hot cobia. The lardo will "melt" over the hot fish. Spoon the clam chowder into the bottom of 6 deep single-serving bowls and top with seared fish.