Leave the “no white after Labor Day” rule to the fashionistas: this soup from Barton Seaver’s cookbook, Two if By Sea, bridges the seasons by boldly wearing a pearly white coconut milk base. Seaver captures summer’s beach days with briny bivalves (littleneck clams or mussels) and bright notes from lemongrass and citrus, then pairs them with fall’s warming flavors of star anise and butternut squash. And as we’ve mentioned before, mollusks like clams and mussels are a solid bet when it comes to sustainable seafood, allowing you to support an industry that’s good for the environment and for fishermen. The result is an versatile, Asian-inflected seafood stunner that deserves a spot in your dinner rotation before sweater season really sets in. Get the recipe.
Hungry for more? View our entire recipe collection.
Learn more about the JBF Impact programs.
--
Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
