Serves 6

This recipe is inspired by Chef Abel Álvarez, the mad genius behind Spain’s Conservas Güeyu Mar. Every one of Abel’s artisanal tins are cooked on a wood-fired grill before being canned giving them a beautifully smoky flavor. This recipe uses the Güeyu Mar Squid in Ink to make a real showstopper that is simultaneously easy to make and packs a ton of flavor—a win win!

Ingredients

• 1 tin Güeyu Mar Squid in Ink (BUY HERE)
• 2-3 shallots finely diced 
• 3 cloves garlic finely minced
• 1.5 cups risotto rice
• 4 cups fishstock
• ½ bottle white wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoon parsley chopped
• Salt and pepper to taste
• Parmesan cheese for serving

Process

1. Start by thinly mincing the garlic and dicing the shallots. 
2. Heat fishstock in a saucepan and bring it to a low simmer. Reduce heat to low.
3. In a large saucepan, heat the butter and olive oil over medium heat until the butter is melted. Add shallots and garlic and season with salt. Saute for about 2-3 minutes until tender.
4. Add in the rice and toast, stirring occasionally for about 2 minutes.
5. Add in the wine and cook on medium-high heat, stirring occasionally, until the liquid is  almost fully absorbed.
6. Turning the heat down to medium, begin adding the broth to risotto 1 ladle at a time, stirring until the liquid is fully absorbed. 
7. Once the stock is absorbed, add another ladle of stock. Stir continuously! 
8. Repeat this process until the rice is al dente.
9. When the rice is fully cooked, add in the tin of Squid in Ink, the fresh herbs, a hearty shaving of Parmesan cheese, and black pepper to taste. Stir until the risotto is creamy.

By Chef Graham Lockwood 

Chef Graham Lockwood, of State Street Provisions, has crafted this delightfully comforting recipe for Oyster Chowder that will keep you warm throughout a cold winter night. It features oysters from our farm when they’re at their plumpest.

Ingredients

• 1.5 lbs Salsify 
• 2 ea lemon, juiced equally divided in two bowls
• 1.5 lbs celery root (2 medium or 1 large)
• ½ c chopped leeks
• 4 Tbsp unsalted butter
• 6 oz white wine
• 2 c vegetable stock
• 2 c Cream
• 2 dozen oysters, shucked, with their juices (BUY HERE)
• ½ tsp salt
• Pinch of nutmeg

Process

Prepare Salsify

1. Wear gloves
2. Prepare a bowl with water plus lemon juice
3. Peel the salsifies and put them in the lemon water

To note: Salsify secretes a sticky juice that not only sticks unpleasantly but can also leave your fingers brown for a long time. Peeled black salsify turns brown quickly when exposed to air. The immersion in lemon water prevents this process so the root remains white.

Soup Garnish

1. Peel the celery root, reserve 1 lbs. of ½ inch diced celery root for the soup base. Take the rest and dice into ¼ inch by ¼ in cubes. 
2. Cut one of the Salsify roots into 1/8-inch-thick slices at an angle.  
3. Steam the vegetables in 1 tbsp butter and a little vegetable stock until soft.
4. Season with salt, pepper, and nutmeg.

Soup Base

1. In a Dutch oven or soup pot, melt the butter over medium-low heat. 
2. Add the diced celery root, salsify, and leeks. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. 
3. Deglaze with white wine and reduce by half. 
4. Pour the vegetable stock, heavy cream and oyster juices into the Dutch oven, and increase heat to a medium- heat. Allow to simmer until the vegetables are soft, about 10 minutes.  
5. Add the oysters and cook just until the oysters curl around the edges and are heated through, about 2 minutes.  
6. Blend the soup with a hand blender and let it steep for another 5 minutes at reduced heat. 
7. Pass the soup through a fine hair sieve. Season with the salt and lemon juice.

Plating

Heat the prepared soup and arrange the garnish in warmed soup bowls. Blend the soup with a hand blender while adding some cold butter, and frothing it up. Pour the soup carefully into bowls and serve.

By Chef Charlie Foster

Locally raised lamb bacon and briney tinned razor clams nestle in glossy ribbons of homemade tagliolini pasta. A sauce of white wine, garlic, and zingy Calabrian chilies. DINNER IS SERVED!

Chef Charlie Foster not only runs three fantastic restaurants in MA (Woods Hill Table and Adelita in Concord and Woods Hill Pier 4 in Boston), but also works in tandem with the restaurant’s very own livestock farm in NH; the source of the beautiful lamb belly BACON featured alongside our tinned razor clams. Shellfish and bacon (pork, lamb, whatever) are a pairing made in heaven. See for yourself with this pretty-easy-for-any-chef recipe!

Ingredients

• 1 tin of Razor Clams in Chili and Garlic or Razor Clams in Olive Oil (BUY HERE)
• ½ lb of lamb bacon or pancetta, diced
• 1 cup of whole wheat croutons
• 4 oz pasta, we used a homemade tagliolini
• 2 Calabrian chilies, sliced into rings
• 2-3 cloves of garlic thinly sliced
• 1/2 shallot, thinly sliced
• 1 lemon, zested
• 1 handful of fresh parsley, roughly chopped
• 3 Tbsp of butter
• Olive oil
• Salt and pepper to taste

Process

1. Render diced bacon until slightly crisp, remove from pan and place in a bowl.
2. Fry shallots in a small saucepan until golden brown but not burnt. Remove from pan and add to bowl with bacon.
3. In a small bowl with the rendered bacon and fried shallots, add 1 tsp of lemon zest, the chopped Calabrian chilis, some fresh chopped parsley, and a few glugs of olive oil. Set side.
4. Cook pasta
5. While pasta is cooking, simmer the garlic in the olive oil from the tin of razor clams (THIS IS IMPORTANT), deglazing the pan with a 1/2-1 cup of white wine. Add a few pats of butter and stir
6. Add the nearly-done pasta to the pan with the garlic with a splash of the pasta water, stirring until creamy and glossy
7. Add the razor clams straight from the tin with a squeeze of fresh lemon juice
8. Plate – top the pasta with sauce from the pan, the bacon-chili-mixture, bread crumbs and fresh parsley. Enjoy!