(Chef Ryan DePersio)
1 cup of mirepoix (small dice of carrots, onions, celery)
1/4 cup of small dice of fennel
1/2 cup of diced potatoes
1 tablespoon of chopped garlic
1/4 cup of basil julienne
6 little neck clams
4 black tiger shrimp
1/4 cup of peekytoe crabmeat
1 cup of white wine
1 cup of brandy
1/2 cup of heavy cream
1/2 teaspoon of paprika
1/2 teaspoon of cumin (ground)
1/4 teaspoon of cayenne (ground)
1/4 teaspoon of fennel seeds (ground)
Place all spices in a sauté pan and toast on medium for 4 min., constantly moving the pan around.
Set aside on a plate and when the spices cool down, grind in a coffee grinder.
Place oil and butter in a large sauce pot on high heat. When the butter begins to foam add mirepoix and fennel in and sweat on medium heat for ten minutes.
Then add spice mixture, potatoes, garlic, clams, mussels and shrimp.
Deglaze with wine and brandy and cover.
When clams begin to open add cream and cook on low for five min. Then add crab and basil.
Serve with toasted bruschetta.