56 PUNCHMAGAZINE.COM {food coloring} harbor views hurrica.restaurant Serves 8 INGREDIENTS 5 pounds fresh top neck or cherrystone clams ¼ cup white wine (sauvignon blanc is best) 6 cups clam juice 2 ounces unsalted butter 4 ounces bacon ½ cup small white onion, diced ¼ cup fennel bulbs, small dice ½ cup all-purpose flour ¼ cup celery, small dice 1 pound Yukon gold potatoes, peeled and medium dice 2 cups heavy cream 1 pound small shrimp 2 tablespoon minced chives Salt and pepper to taste Wash and purge the clams in ice water. Leave them sitting in water for 10-15 minutes to remove any sand. In a large pot, combine clams and white wine. Cover and cook over high heat for 2 minutes. Add clam juice and bring to a simmer. Remove clams from the pot as they open and let them cool. Strain the remaining liquid through a fine sieve to remove any bits of shell or sand and reserve. In the same pot, melt butter. Add bacon and cook over low heat until the fat is rendered. Remove bacon and reserve. Add the onion and fennel to the butter and bacon fat, and cook until soft. Add celery and flour, stirring to combine. Cook over low heat for 2 minutes, stirring frequently. Add potatoes and reserved liquid and bring to a simmer over low heat, stirring constantly. Remove clam meat from shells and slice into large pieces. Once the chowder comes to a simmer, add the shrimp and heavy cream and cook until shrimp are done. Add in the reserved clams, and season with salt and pepper to taste. Serve with a garnish of bacon and chives. HURRICA’S SHELLFISH CHOWDER make it responds well to the open kitchen’s live-fire cooking. “The hearth is central to our menu,” Justin explains. “When you cook over a fire, it imparts a flavor that you can’t get any other way. There’s no substitute. I’m constantly thinking of ways to use the fire.” There’s no doubt that Hurrica is a sophisticated dining destination, with its beautiful interior, deftly executed dishes and eyecatching jellyfish tank. But its true appeal is in its approachable menu and warm, easy vibe. “It’s not just a restaurant. You’re coming into our home,” MeeSun says proudly. “You’re coming to have an experience. We built this place so you can leave happier than when you came.”
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