Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment.
[All photos by Nick Solares]
"When I was a kid we had a house in Sag Harbor and we would always go clamming," reminisces The Nomad Hotel's executive chef James Kent. The recent opening of
The foundation of the dish begins with Kent cutting what he calls "perfect corn." This requires cutting the cob one row at a time, leaving the kernels completely intact. The corn is both pickled for use as a garnish and also pureed and infused with shallots, lemongrass, clam juice and clarified tomato stock — called tomato water — to make the soup base of the dish. At service, clams are steamed in a mussel pot with the corn soup and more tomato water. The cooking vessel also becomes the serving dish as the finished clams are garnished with pickled corn, bacon, heirloom tomatoes, and toast.
Watch Kent cut perfect corn, steam clams, and garnish the dish: