White Gazpacho, Grilled Littleneck Clams, Smoked Paprika

Name: White Gazpacho, Grilled Littleneck Clams, Smoked Paprika
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 1 ⁄ 2 cups almonds, skinned and sliced; 1 ⁄ 4 cup bread crumbs; 2 cups water; 1 cucumber; 3 ⁄ 4 cup olive oil; 2 cloves garlic; 2 Tbsp. sugar; 1 Tbsp. salt; 3 Tbsp. sherry vinegar; 1 ⁄ 2 cup carbonated grape juice; Sparkling water; 100 grams smoked paprika; 200 grams grapeseed oil; 1 pinch salt; 16 littleneck clams; Red grapes, seeds removed and thinly sliced into coins; Cucumber, diced; Scallions, thinly sliced and soaked in ice water to curl

Serves
serves 4

Littleneck clams are the main attraction in this elegant and flavorful cucumber-almond gazpacho from Chef Wylie Dufresne, of New York City's wd~50. Please note that for the smoked paprika oil, use grams as form of measurement to ensure accuracy.

Ingredients

For the Cucumber-Almond Gazpacho

2 ¹⁄₂ cups almonds, skinned and sliced
¹⁄₄ cup bread crumbs
2 cups water
1 cucumber
³⁄₄ cup olive oil
2 cloves garlic
2 Tbsp. sugar
1 Tbsp. salt
3 Tbsp. sherry vinegar
¹⁄₂ cup carbonated grape juice
Sparkling water

For the Grilled Clams and Garnish

100 grams smoked paprika
200 grams grapeseed oil
1 pinch salt
16 littleneck clams
Red grapes, seeds removed and thinly sliced into coins
Cucumber, diced
Scallions, thinly sliced and soaked in ice water to curl

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Instructions

Step 1

For the soup: Lightly roast almonds. Peel and chop cucumber. Add all ingredients, except sparkling water, to blender and blend. Chill overnight.

Step 2

Pass soup twice through fine chinois, and thin as necessary with sparkling water.

Step 3

For the smoked paprika oil: Blend smoked paprika, grapeseed oil, and a pinch of salt in a blender. Place into a small airtight container and allow to sit for 2 days. Shake vigorously twice a day. After two days, strain through a fine chinois and reserve in a squeeze bottle for use as garnish.

Step 4

For the clams: Place clams on a hot grill. Close grill lid and allow clams to open. Remove and reserve.

Step 5

To serve: Divide soup among 4 bowls. Place clams in middle of soup, creating a line. Garnish with sliced red grapes and diced cucumber. Dry curled scallions lightly with a paper towel and place on top of clams. Dot soup with smoked paprika oil.