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SALT CURED RHODE ISLAND BUTTERFISH

Slipper Limpets

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Frutti di Mare- Westerly High School Culinary Program

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Frutti di Mare

Westerly High School Culinary Program: Lucas Denslow, Nate Pachiga, Trista Thornton, Bella Weber, and Chloe Will, with Chef Instructor Jamie Finkelstein

This recipe was the winning dish in the 2026 RI Seafood Cookoff!

Garlic Leek butter

Recipe Yield: 1 lb

Ingredients

1 Leek, washed/sliced (white part only)

4 Garlic Cloves

2 oz. Blended Oil

1 Lb Tempered butter

Kosher Salt to taste

Preparation

  1. Add the garlic to a pot with the oil and cook on low till fragrant.

  2. Add the leeks and season with salt. Cooked covered for 15 minutes while stirring to sweat (not looking for color) until soft and translucent.

  3. Puree in a blender until completely smooth then place into ice as to retain the color and flavors.

  4. Add softened butter to a mixer with a whisk and mix on low speed to soften. Add in ½ at a time the puree to make sure it is combined completely and consistent. Place into a container and into the fridge.

Calamari

Ingredients

8 oz. Calamari, Cut

3 ea. Garlic cloves, sliced

1 oz. Olive Oil

3 oz. White Wine

5 oz. Tomato Puree

1 ea. Oregano sprig

Kosher salt to taste

Espelette Pepper to taste

Preparation

  1. Sweat the garlic with the oil until soft and translucent. Add the calamari with the salt and continue cooking on low until the calamari begins to release moisture.

  2. Add the white wine and cook on medium heat till it has cooked off.

  3. Add the tomato puree and cook on low for 25-30 minutes till tender but slightly al dente. Finish by steeping in the oregano spring and remove before the oregano turns brown. Finish with Espelette.

  4. Ice down and transfer into container

Mussel Broth

Ingredients

20 ea. Mussels, washed/debearded

1 ea. Whole Garlic, halved

½ cup White Wine

Water to taste

1 ea. Oregano sprig

Espelette Pepper to taste

  1. Cook the halved heads of garlic face down in olive oil in a pot till fragrant. Add the oregano to lightly fry. Add the white wine and cook until the alcohol is cooked off. Add Espelette.

  2. Add a layer of mussels at a time so you can control the cook then cover and steam.

  3. Pull the mussels out one at a time as soon as they are cooked. Once pulled, remove the meat from the shells and make sure to leave the adductor attached to the shell (chewy and not the best texture). Store in a container. Strain and cool the broth. Add equal amounts of water.

Assembly:

  1. Begin cooking pasta of your choice

  2. Heat up red sauce of your choice and deglaze with the broth

  3. Toss in the pasta once cooked into the red sauce as to allow it to fortify the flavors

  4. Add mussels and slipper limpets (optional) as well as the stewed calamari and heat through.

  5. Add in 2 Tbsp of the leek butter and grate in some parmigiano.

  6. Plate up and top with chervil, fresh lemon zest, candied cured lemon, olive oil, espelette pepper, and more parmigiano

  7. Top with fried squid ink bread crumbs.

Original source or Inspiration: Kevin O’Donnell, Giusto” 

MANHATTAN CHOWDER WITH SLIPPER LIMPETS

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

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RECIPE

Serves 4

 INGREDIENTS

¼ cup (about 5 strips) bacon, rind removed and cut into ½-inch cubes 

1 small onion, diced into ½-inch cubes 

2 garlic cloves, thinly sliced 

2 15-ounce cans of clam juice (or 30 ounces of kelp broth; see recipe on page 20) 

1 bay leaf 

2 sprigs fresh thyme 

1 pinch red chili flakes 

⅓ cup celery, diced into ½-inch cubes 

⅓ cup fennel, diced into ½-inch cubes 

⅓ cup carrots, diced into ½-inch cubes 

⅓ cup green bell pepper, diced into ½-inch cubes 

1 14.5-ounce can diced tomatoes 

1 large waxy potato, diced into ½-inch cubes 

24 slipper limpets, washed, steamed, and shells discarded 

Salt and pepper to taste 

1 tablespoon parsley, finely chopped

INSTRUCTIONS

Render bacon in a heavy-bottomed pot over medium to low heat until golden brown. Add onions and garlic. Cook until soft and translucent, 3 to 4 minutes. Add clam juice, bay leaf, thyme, and chili flakes. Raise heat to medium. Bring soup to a simmer and add celery, fennel, carrots, bell pepper, and tomatoes. Return to a simmer and add potatoes. Cook for 15 minutes or until potatoes are tender. Add the steamed limpets and cook for 3 to 4 more minutes. Season to taste. Remove bay leaf and thyme sprigs. Pour into soup bowls and garnish with parsley. 

This recipe can also be prepared with littlenecks, cherrystone clams, or a mild flavored fish.