Chatham Striped Bass with Littleneck Clams

Courtesy of Chef Louis DiBicarri
Sel de la Terre, Boylston Street

2 filets striped bass
2 ears fresh native corn, husks on
¼ cup red pearl onions
2 cups washed and rough chopped local greens
(for sauté) baby bok choy, escarole, mustard greens, arugula, etc.
½ dozen littleneck clams, scrubbed
1 cup corn bouillon (below)
2 cups vegetable broth
Chili-lime butter (below)
1 stick butter
3 tablespoons fresh lime juice
1 teaspoon red chili flakes
½ cup white wine

Roast corn in husk at 350 degrees for 25 minutes. Remove, husk and shuck and reserve corn. Save cob. Blanch pearl
onions until tender. Shock quickly in cold water, and peel.

To make corn bouillon, steep reserved corn cobs in 2 cups vegetable broth until flavorful, approximately 20 minutes.
For chili-lime butter, combine one stick of butter with 3 tablespoons fresh lime juice, 1 teaspoon red chili flakes.

Whip in a food processor. (Can freeze for up to 1 month.)

To assemble: Sauté corn, chopped greens and pearl onions. Set aside. Deglaze pan with white wine, corn
bouillon and chili-lime butter. Season striped bass pieces with sea salt and black pepper. Sear skin side down in hot
pan. Roast in 400-degree oven, skin side up with chili-lime butter and corn bouillon for 3–5 minutes, or until flesh becomes opaque. Add clams to pan with striped bass; continue to roast until clams open. Plate attractively with chopped greens, and serve.

Serves 2.