Words & recipe / tuccraftkitchen.com
The idea for Tuc arose from lazy beer-filled Sunday afternoons with friends that turn into dinners with everyone in the kitchen, preparing amazing food, enjoying great wines, laughing, and sharing stories. We wanted to create a restaurant that felt like it has always been here, both in style (industrial milltown gastown) and comfort (like your favourite old jeans).
Our food is elegant, rustic, honest … from classic, nostalgic flavours to new, inspired dishes. Chef Roy Flemming takes inspiration from around the world, but perhaps most importantly from the bounty of fresh, local ingredients we are lucky enough to have access to in the Pacific Northwest. We source our ingredients from a vast assortment of incredible, small, local suppliers who genuinely care about their harvest and the earth. Our beverages follow a similar path. From day one we have only had small, craft breweries on our taps. 33 Acres of Life is unique in flavor profile and drinkability. It’s crushable and pairs with our food amazingly well. We feel this lager-ale hybrid is a great entry to the wonderful world of craft beer. Two and half years ago when we opened and 33 Acres was fairly new, it was one of our first beers on tap.
The following recipe designed by chef/owner Roy Flemming is a perfect example of what can come from complimentary flavours and ideas. The sweet malt flavour of Life, paired with fresh Manila clams and just the right amount of spice, results in a comforting dish during those colder days. If you’d like to taste how it’s done by the chef himself, be sure to visit Tuc for this is on special now and available until mid-December. Tuc is located in the heart of Gastown at 60W Cordova. 3ND
RECIPE
Ingredients (Serves 4)
2 pounds manila clams
2 oz merguez sausage (1/2” dice)
1 oz BC vine ripened tomatoes (seeded and 1/2” dice)
2 tablespoon butter
1 large jalapeno pepper, minced
(remove seeds for less heat)
3 cloves garlic, minced
1 cup 33 Acres of Life beer
1/2 cup clam nectar
1/2 cup Clamato juice
1/2 cup freshly chopped cilantro leaves
juice of a fresh lime
salt & pepper (to taste)
to serve
1 baguette (1” cubes toasted)
METHOD
1. Place clams into a large bowl and cover with room temperature water. Let sit for 20 minutes. Then drain the water—it’s going to be pretty sandy. Add more water and allow to sit for another 20 minutes. Drain the water once again, and add more water. Now, add 1/2 teaspoon salt and let sit for 20 more minutes. Drain the water. Give the clams a good scrub and set them aside.
2. Ahead of time: Bring the salt, coriander seeds, peppercorn, juniper and bay leaves to a boil in a pot with enough water to cover the ingredients by an inch; let it sit until chilled.
3. Melt the butter in a large pan over medium heat, add the jalapeno and garlic; sauté 1 minute. Add the merguez sausage and clams to the pan sauté for 1 minute, then toss and pour in Life beer, Clamato juice and clam nectar. Cover and let them steam anywhere from 4 to 7 minutes, until they all open (if any don’t open, be sure to discard!).
3. Remove clams and arrange them in little bowls.
4. Add the cilantro and lime juice to the broth. Let simmer and reduce for about 3 minutes. Check seasoning and add salt and pepper as needed. Depending on the clams, you may need less salt.
5. Pour the beer broth over the clams.
6. Serve with toasted baguette or bread of your choice for dipping and enjoy!