Chef Sean Fowler of Mandolin: Cooking with Beer

by / Monday, 17 November 2014 / Published in Recipes

Johnston County is home to two of North Carolina’s newest breweries. Our “JoCo, Let’s Go” tour is a great way to venture outside the beltline using Beltline Brew Tours. The tour begins at Natty Greene’s located in downtown Raleigh. From there, we will drive you to visit Double Barley, located in Smithfield. The next stop on this tour is Deep River Brewing Company, a Clayton brewery who recently started to can their product.

Chef Sean Fowler of Mandolin is passionate about sourcing the highest quality local ingredients in his restaurant, which is located on the corner of Fairview and Oberlin Roads in Raleigh. Mandolin’s menu draws influences from around the world and offers a fresh take on Southern food. Chef Sean has shared a recipe for Spicy North Carolina Little Neck Clams. The clams are steamed in Deep River Brewing Company‘s Twisted River Wit. This NC beer is a full flavor Belgian Witbier with hints of orange and citrus notes weaved with a Belgian yeast strain.

Mandolin Clams with NC Beer

Spicy North Carolina Little Neck Clams Steamed in Deep River Twisted River Wit

1 TBS peanut oil
½ bulb of fennel, julienned
¼ cup andouille sausage, small diced
2 cloves garlic, sliced thin
1 shallot, minced
1 fresno chili, sliced into rings, seeds removed
1 bottle Deep River Brewing Company’s Twisted River Wit
2 TBS Butter
24 NC littleneck clams, cleaned and purged
1 TBS chopped parsley
Lemon wedges
Baguette slices, grilled or toasted
Fennel fronds

Heat the oil in large sauteé pan until searing hot.  Add the fennel and andouille sausage to the pan, searing until caramelized, moving as little as possible. When the fennel and andouille sausage are nearly caramelized, reduce the heat to low. Add the garlic, shallots, and fresno chilies to the pan. Sweat in the pan for about 2 minutes until the garlic and shallots become translucent. Pour in your bottle of Deep River Brewing Company’s Twisted River Wit. Increase your heat back to high. Bring the beer to a boil and allow it to reduce for 2 minutes. Add the butter and the clams. Cover the pan tightly and cook on high for 5-6 minutes until all of the clams have opened.  Place your clams into a serving bowl and pour your steaming liquid and the rest of the contents of the pan over top of the clams. Garnish your clams with the chopped parsley and fennel fronds and serve with lemon wedges and sliced bread.

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