Serves 4
3 tablespoons olive oil, divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice, divided
1 cup (or more) water
1 teaspoon green chilies, minced
Fresh cilantro leaves, optional

1. Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
2. Add onion and sauté until soft, about 4 minutes.
3. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
4. Working in batches, puree soup in blender until almost smooth. Transfer blended batches to a large bowl.
5. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Cover and refrigerate until chilled, about 2 hours or overnight.
6. Meanwhile, whisk remaining 2 tablespoons olive oil and green chilies in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with chili oil, then garnish with cilantro if desired and serve.​

NOTE: There are a number of interesting ways to finish this soup, the chopped cilantro leaves would be one. A swirl of pesto is another. Substituting red chilies to make the flavored oil is a third. But don’t let that stop you.

​Serves: 10 to 12
 
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean
1½ teaspoon Kosher salt
1 tablespoon honey
2 medium onions, diced
1 head of garlic, each clove peeled, but whole
1 stick butter (1/2 cup)
2 tablespoons minced rosemary
5 medium carrots, coarsely chopped
1½ to 2 quarts of chicken or vegetable broth
½ teaspoon Hungarian paprika
½ teaspoon pepper
¼ teaspoon nutmeg
3 cups corn kernels
½ cup (4 oz.) sour cream
2 tablespoons minced Italian parsley
 

1. Preheat oven to 375º.
2. Place squash halves cutside up in suitable baking dish.  Score the flesh in a crisscross pattern (do not pierce the skin).  Baste the exposed flesh with honey and sprinkle with ½ teaspoon of salt.
3. Roast squash in the oven until tender when pierced with a tester or fork, about an hour and a half.
4. In the interim, melt the butter in a large pot.  Add the onions and garlic and sauté, stirring occasionally, until both are golden, about 20 to 25 minutes.
5. Add the carrots and rosemary.  Continue to cook while stirring for an additional 5 minutes.  Remove from the heat until the squash is thoroughly roasted.
6. Scrape the squash flesh from the shell into the onion mixture.  Add 1½ quarts of broth.  Mix well and return the pot to the heat.  Cover and bring to a boil over high heat.  Reduce heat to a simmer until the carrots are cooked through, about 30 minutes.  Remove from the heat.
7. Working in batches, puree the mixture in a blender.  Then return the mixture to the pot.
8. Add the remaining teaspoon of salt, paprika, pepper and nutmeg.  Mix well and return to a medium heat.
9. Add the corn, stirring until mixed and cook for an additional 5 minutes.
10. Depending on your taste and desired consistency, you may add additional broth at this point.  Bring the soup back to a simmer.
11. Ladle into serving bowls.  Top each serving with a dollop of sour cream, a pinch of paprika and parsley.

INGREDIENTS

• 3 peaches, ½ inch cubes (skin on or off)
• 1 cup corn kernels (raw or cooked)
• 1/4 red onion, finely chopped
• 1/3 cup fresh basil (leaves torn if large)
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 3 tablespoons lemon juice
• 1-2 teaspoons honey
• 1/3 cup extra-virgin olive oil

 

 

DIRECTIONS

1. Mix lemon juice, honey and olive oil.  Set aside
2. Toss peaches and corn with red onion, basil, salt and some pepper.
3. Drizzle with olive oil mixture and stir well.

 

​Serves: 6
 
5 large ears fresh sweet corn, shucked
2 tablespoons brown sugar
1 cup cider vinegar
⅔ cup water
2 small cloves garlic
½ teaspoon cumin powder
2 teaspoons Dijon mustard
1 to 1½ cups diced red bell peppers
1 medium jalapeno pepper, minced
½ cup scallion whites, minced
 
Optional garnish: 3 tablespoons cilantro leaves

1. Bring large pot of salted water to a boil.
2. Prepare an ice bath by putting 2 to 3 cups of ice cubes in a large wide bowl and adding 2 to 3 cups of cold water.
3. Blanch the corn ears for 4 to 5 minutes.  Immediately place the ears into the ice bath with tongs.
4. When the ears are cold, place them on a clean dry dishtowel.  Remove the kernels from the cob with a sharp knife and place them in a large bowl.
5. In a medium saucepot, bring the cider, water, sugar, cumin, mustard and the garlic cloves to a boil.  Cook while stirring for about 2 minutes.
6. Remove the garlic cloves from the mixture and dispose of them.
7. Add the bell peppers, jalapeno and scallions to the corn kernels.
8. Pour the hot liquid mixture over the corn mixture.
9. Toss thoroughly, cover and refrigerate overnight, stirring occasionally.
10. Place the relish in a tight sealing container.  Bring to room temperature before serving.  Garnish as desired.

 
Note: May be stored for up to a week.

Recipe by Anna Gill

QUANTITIES:
Allow per adult:
1 small (1 pound) lobster
1 ear of fresh shucked corn
2 to 3 new potatoes
6 to 12 Little Neck clams
3 to 4 tablespoons of melted butter
1 lemon, cut into wedges
If you are using other options such as sausage, onion, mussels, shrimp or chicken, adjust the amounts accordingly.

PIT CLAMBAKE:
• Have the pit dug either early in the morning or the previous day.
• Have a sufficient number of reasonably flat stones chosen, sea-washed, dried and ready.
• Have a canvas tarp large enough for your pit opening. Soak it in seawater for at least an few hours (canvas does not easily absorb the water) but overnight soaking is better if possible.
• Either have plenty of charcoal available, or enough driftwood, time and patience if you wish to be “authentic”.
• Gather enough seaweed for the number of layers you will need. It is best to keep the seaweed in a net in the water until it is needed. If seaweed is not available, there are stores that carry frozen seaweed. Alternatively, you can use layers of corn husks or large leaf lettuce, like Romaine.
• Light your charcoal at least two hours before you begin to add your layers of food. If you have chosen the driftwood method, it will have to have burned to glowing coals two hours before the food layering.
• You may wish, for the sake of convenience, to add a layer of cheesecloth or netting under each layer of food. It will allow you to remove the food groups all at once in an easier fashion that one piece at a time.
• The food items that require the longest cooking time, such as potatoes, go into the initial layer, decreasing as the layers rise and the cooking time is reduced. The clams and corn should be at the top.
• If you have heated your stone lining sufficiently, you will need approximately 20 minutes of cooking time after the tarp has been placed over the food filled pit.
• Have plenty of potholders, oven mitts and long handled forks available for the bake masters.
• Have plenty of napkins and a tub of soapy water available for the diners. They will also need picking forks and lobster or nutcrackers to extract the lobster meat. Long toothpicks can stand in for the picking forks and in a pinch, don’t forget pliers and vises.

PITLESS CLAMBAKES:
• Have a stable charcoal grill large enough to accommodate your steamer. The actual coals can be fired on the ground in a campfire arrangement and topped with a footed iron grill surface. What is critical is its stability.
• Choose your steamer according to the number of people you intend to feed. You may also use a clean, water-tight, metal garbage can, or any large metal canister with a flat bottom and a cover.
• Add two inches of salted water to your steamer.
• If you are using a metal container designed for another purpose, you will need to add a grate on the inside to raise your food levels above the water level. Depending on the size of your container, a two inch high cake rack can be helpful. Some recommend the use of upended tin cans that have had their tops and bottoms removed to support the layering.
• You may wish, for the sake of convenience, to add a layer of cheesecloth or netting under each layer of food. It will allow you to remove the food all at once in an easier fashion that one piece at a time.
• The food items that require the longest cooking time go into the initial layer, decreasing as the layers rise and the cooking time is reduced. The potatoes should be in the bottom layer and clams and corn should be at the top.
• While the layering sequence is the same as a pit clambake, the timing could be exceedingly different, depending on the amount of heat your fire can generate. The best clue is when your clams are fully open.
• Have plenty of potholders, oven mitts and long handled forks available for the bake masters.
• Have plenty of napkins and a tub of soapy water available for the diners. They will also need picking forks and lobster or nutcrackers to extract the lobster meat. Long toothpicks can stand in for the picking forks and in a pinch, don’t forget pliers and vises.

Recipe by Anna Gill

Serves: 4

1 cup cooked wild rice
2 ears of sweet corn, cooked in boiling water for 8 minutes, and cut from the cob
½ cup finely diced celery
¼ cup finely minced red onions
¼ cup diced dried fruit such as cranberries, mangos or sultanas
¼ cup sunflower seeds or shelled pumpkin seed kernels

2 tablespoons raspberry vinegar
¼ cup tablespoon olive oil
1 tablespoon low-sodium soy sauce
½ teaspoon salt
½ teaspoon freshly ground pepper

1. Combine cooked rice and corn in a serving bowl.
2. Add celery, onions, dried fruit, sunflower or pumpkin seeds, toss well and set aside.
3. Combine the remaining ingredients in a small jar and shake well.
4. Lightly coat the rice mixture with the dressing (you may have extra). Toss again and serve.

Recipe by Anna Gill

Serves: 6

6 ears of corn, shucked, reserve 1 cup of kernels
1 medium onion, chopped
1 garlic clove, finely chopped or pressed
2 tablespoons unsalted butter
4 ½ cups skim milk
Garnish: sour cream and chopped chives

1. Cut kernels from cobs with a sharp knife*, then cut cobs into thirds.
2. Cook onion and garlic in butter with ¼ teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
3. Add all the corn except for the reserved cup, the cobs, milk, 1 teaspoon salt, and ½ teaspoon pepper and simmer, uncovered, 20 minutes.
4. Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
5. Chill until cold, at least 1 hour. 
6. Add the reserved cup of kernels. Season as necessary with salt and serve with a dollop of sour cream and a sprinkle of chives.

*Don’t cut the kernels too close to the ear or your soup will be too fibrous.

NOTE: Soup can be chilled up to 3 days.

Recipe by Anna Gill

Servings: 4, generously

1 tablespoon plus 1 teaspoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large leek, white and tender green part only, finely diced
1 celery rib, peeled and finely diced
1 garlic clove, minced
4 ripe plum tomatoes or kumatoes, coarsely chopped & drained in a sieve
1 teaspoon finely grated lemon zest
1 tablespoon thyme leaves
1 tablespoon chopped flat-leaf parsley
1 cup corn kernels
½ cup bottled clam juice
1 cup white wine
3 tablespoons tomato paste
½ tablespoon Old Bay seasoning
24 to 28 large shrimp, shelled and deveined
½ pound Andouille, Chorizo or Chorico sausage, cut into ½ inch rounds
Salt and freshly ground pepper
½ lemon, thinly sliced
Pea shoots or green micro-sprouts for garnish
4 servings of rice or 4 thick slices of grilled country bread

1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes.
2. Add the tomatoes, lemon zest, thyme, parsley, corn, clam juice, white wine, tomato paste and Old Bay seasoning and bring to a boil. Lower the heat, cover and simmer until the corn is almost tender, about 5 minutes.
3. Add the sausage, cover and simmer until the sausage is heated through.
4. Add the shrimp and cook while stirring until they are just pink, about 2 to 3 minutes.
5. Remove from the heat, stir in the remaining 1 teaspoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the lemon slices and shoots or sprouts and serve with rice or grilled bread.