Chef Wolfgang Puck’s Seafood Gazpacho Recipe

• 3 pounds of clams, washed and rinsed
• 2 tablespoons olive oil
• 1 fennel bulb, thinly sliced
• 1 leek, sliced in rings
• 2 shallots
• 2 garlic cloves
• 2 cups white wine
• 8 cups heirloom tomatoes, quartered with stems removed
• 1 tablespoon paprika
• 1 teaspoon cayenne
• 1 tablespoon sherry vinegar
• ¼ cup extra-virgin olive oil
• 1 tablespoon kosher salt

To garnish:

• 2 lobster tails, halved
• 3 tablespoons celery, brunoise
• Thin slices of cucumber
• Cherry tomato slices
• 3 kumquats, thinly sliced
• Celery leaves
• 2 whole clams
• Meat from 8 clams
• Olive oil
• ¼ cup gooseberries
• ¼ cup sliced green grapes

1. 1

   In a large stockpot on medium-high heat, add the olive oil. When the oil starts to lightly smoke after 1 minute, add the vegetables and tarragon. When the vegetables become glossy, deglaze with about 2 cups of white wine. Reduce the wine by half, then add the well-washed clams and cover stockpot. Steam until the clams open. Check after 8–12 minutes. Strain the clam juice through a fine sieve into a bowl over ice. Remove the clams and set aside, as you’ll use them when you plate the dish. Discard the vegetables. Set aside.

2. 2

   In a medium bowl, combine heirloom tomatoes, paprika, cayenne, sherry vinegar, olive oil, and salt. (This can be prepared a day in advance and marinated in the refrigerator.) Pass the tomatoes through a food mill. A blender or food processor can be substituted for a food mill; blend the tomatoes and pass through a fine sieve or strainer. Transfer the tomato broth to a medium bowl. Taste. Add 2 cups of the clam juice, whisk together. Taste.

3. 3

   Cut halved lobster tail into 4–5 bite-sized pieces and arrange them in the center of a serving bowl. Place cucumber slices in the empty spaces between the lobster pieces, and place other cucumber slices around the plate as you see fit. Pour about 1 cup of soup into the bowl. Place a shelled clam (from the stock) in the center of the composition. Top each plate with cherry tomato slices, kumquats, gooseberries, grape slices, clam meat, diced celery, and celery leaves. Use a knife to squeeze lemon juice with precision; the juice will run down the tip of the knife. Finish with a drizzle of olive oil.

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