Smoked Clams and Mussels has been such a popular dish since Hook & Hoof New American Kitchen and Cocktail introduced it that Chef and Co-Owner Hunter Toth admits that even if he wanted to get more creative with the recipe, guests wouldn’t allow it. The item is now being offered both as a shared appetizer and as an entree.
The Broth. The broth created from this dish — a combination of the seafood, seasoning, coconut milk, sausage-rendered fat and beer — is incredibly flavorful. “Some guests apologize for drinking it or eating it like soup. Others ask for carryout containers. It’s the type of broth that could be used in the future for any number of dishes.”
Honey. While he uses local honey, Toth refuses to divulge his sources, not because one is preferable to another but because of product availability.
The Smoke. Toth was raised in a coastal area and has many memories of cooking on the beach. This recipe, in particular, brings him back to his early days. “Adding smoke brings the flavors of charcoal to this dish. It comes down to the simplicity of cooking really good seafood and adding very little to create a dish that brings back memories and has a lot of flavor.”
The Clams and Mussels. While Toth would prefer to use 4-6 large neck clams, he opts for 6-8 middle necks based on availability. “We’re landlocked and therefore have to greatly rely on what our purveyors have available to them.”
The Iberico Chorizo Sausage. Toth specifically opts for this sausage to help create polarizing flavor profiles or “developing the right balance and knowing what not to overuse.” The pork fat, in combination with shallots and garlic, creates what he refers to as “an intoxicating aroma and combination.”
Mexican Lager. Who knew that the Mexicans learned about lager from Germans? Toth explains that this is, in effect, a German-style beer that he uses to deglaze the dish.
4125 Erie St., Willoughby, 440-571-5312, hookandhoofdtw.com
