Endless Summer at BP OYSTERETTE in Santa Monica, CA

Summer is coming but it's summer all year round at the newly opened BP Oysterette in Santa Monica.  From the cheery New England decor-- blue and white striped awnings, chic wicker stools (not like grandma's), to the nautical lanterns, interior designer Tim Clarke has set a stage that feels more like Cape Cod than Cali for an upscale casual lunch or dinner.  And then there's the food!  The lobster roll, large yet thoughtful selection of oysters, and shrimp pesto over coconut brown rice brought us here twice in two weeks.  We know, weekly lobster rolls might not be the best pre-bikini season diet.  But they are really that good.  The staff is also friendly and knowledgeable, especially hands on general manager Salvador d'Auvergne who encouraged us to try varieties of oysters that were new to us and just as delicious as he promised.  For those of you who actually live on the East Coast or elsewhere, Salvador kindly provided us with the recipe for their sinful clam chowder so you don't feel left out.  

BP Oysterette's New England Clam Chowder

makes about one gallon

6 oz. sliced smoked bacon, cut in 1/2 in. squares
1/4 lb unsalted butter
2 tblspns extra virgin olive oil
1 1/2 cups onions, 1/4 in. diced
3/4 cups celery, 1/4 in. diced
1 fresh bay leaf
1 tblspn fresh thyme, stems removed and chopped
1 teaspn fresh rosemary, stems removed and chopped
3/4 cups all purpose flour
3 quarts clam stock (see recipe)
2 cups Yukon gold potatoes, skin on, 1/2 in. diced
1 1/2 cups heavy cream
1 1/2 tblspns Tabasco sauce
1 tblspn Worcestershire sauce
salt and pepper to taste

In a soup pot cook the bacon over medium low heat until nicely browned but not yet crispy.

Add butter and olive oil.  Over medium high heat allow butter to melt, add vegetables and herbs and sweat for 15 minutes until tender, stirring frequently to prevent browning.

Add the flour and cook for ten more minutes, stirring frequently and scraping bottom of the pot to avoid sticking.

Whisk in the warm but not hot clam stock and turn to high heat.  Stirring frequently, bring chowder to a boil and then reduce to a simmer.

Add potatoes and simmer 20 minutes until the potatoes are tender but not falling apart, then add the chopped clams leftover from the stock.

Add the cream, Tabasco and Worcestershire and return to a boil, adjust seasoning with salt and pepper.  Serve immediately.

Clam Stock for Chowder

makes 3 quarts

5 lbs. clams (Quahogs, Cherrystones or littlenecks)
1 quart canned clam juice
2 cups dry white wine
1 white or yellow onion, peeled and rough chopped
1 small carrot, roughly chopped
1 stick celery, roughly chopped
1 head whole garlic, cut in half
1 fresh bay leaf
2 sprigs fresh thyme
1 small sprig fresh rosemary
1 tblspn black peppercorns
2 quarts cold water

In a soup pot, combine all ingredients and heat on medium low flame.  Allow the stock to simmer for about 30 minutes, until all of the clams are open.

Strain the stock and set aside to cool a bit before using to make the chowder.  Remove the clam meat from the shells and chop the meat and set aside.  Discard the shells and the vegetables.

The stock can be made a day or two ahead of time and both stock and clams can be refrigererated until ready to make the chowder.

Blue Plate Oysterette

1355 Ocean Ave
Santa Monica CA 90401
(310) 576-3474 [FISH]
www.blueplatesantamonica.com