San Diego Chefs’ New Cookbook Celebrates Seafood

Holiday meals are a celebration of traditional food. That typically means turkey, ham, or some beef roast.

But maybe you're fishing for some new ideas. So how about some fish?

There's a picturesque new book out, that presents seafood in new ways. It has just been published by two of San Diego's favorite chefs.

It's called, "Two Chefs, One Catch: A Culinary Exploration of Seafood."

Here's sneak peek of one of the recipes from the book:

Cíes Islands Clam Crudo

Chorizo, Pumpkin Seeds

Makes 12

Crudo

16 cherrystone clams, scrubbed, rinsed

3/4 cup orange juice

1 small hot red chile, stemmed, seeded, minced

3 tablespoons minced red onion

3/4 cup finely diced tomatillos

2 tablespoons chopped cilantro

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons sherry vinegar

to taste sea salt

to taste ground black pepper

Using a thick towel, grip clam in palm of hand with hinged side of clam facing outward. Hold pointed clam knife in other hand. Keeping clam level, insert the tip of knife between the shell halves at the hinge. Twist to pry shell apart until you hear a snap. Twist knife to open shell. Cut clams out of shell and into a bowl with their juice. Save 12 of the best shell halves. Refrigerate shells. Remove the clams from juice. Discard any shell fragments. Cut into small pieces. Transfer to mixing bowl. Strain 3 tablespoons clam juice into bowl. Fold in remaining ingredients. Season to taste. Refrigerate 3 hours.

Assemble

2 ounces Spanish chorizo

3 tablespoons toasted pumpkin seeds

Cut chorizo into thin slices. Cut slices into fine matchsticks. Spoon the crudo into clam shells. Garnish with chorizo. Sprinkle with pumpkin seeds.

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