Precinct Introduces a Clambake Ice Cream Sundae

Chef Adam Radzevich has combined sweet corn ice cream with caramelized clams.

precinct

Photo by Allan E. Dines

Precinct Kitchen + Bar has introduced perhaps the most interesting dessert of the summer. Throughout the month of July, guests can stop by to try chef Adam Radzevich’s Clambake ice cream sundae. Radzevich’s sweet take on the traditional New England clambake combines sweet corn ice cream, caramelized baby clams, crushed nuts, and dried chorizo from Olli Salumeria out of Pennsylvania.

“During the summer, everyone in Boston goes out for clambakes,” Radzevich says. “So, I started experimenting with clams, corn, sausage; all the components of an outdoor clambake. We were fooling around with the ingredients, trying to come up with a dessert course that captured the spirit of the clambake experience. Sweet corn is always good as a base for ice cream, so after we figured out the toppings, the whole thing came together and ended up working really well.”

Radzevich concedes that the dish is more savory than sweet, but he’s already seen a positive response from diners. Precinct is considering extending the dessert through the remainder of the summer, but even if they don’t, you can make your own version at home. Here’s the recipe:

Precinct Clambake Ice Cream
(Serves 1 person)

Ingredients:

  • 2 cups of corn off the cob
  • 10 pieces of chopped clams
  • 1/2 cup chorizo finely diced
  • 1 1/2 cups half and half
  • 1/2 cup sour cream
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 5 large eggs

Directions:

Make the custard: whisk the corn, clams, half and half, sour cream, sugar, and vanilla in medium saucepan and bring to a simmer over medium heat. Lightly beat egg yolks in medium bowl. Slowly whisk 1/4 cup of corn mixture in beaten egg yolks, then pour into saucepan and return to medium heat. Stir constantly with wooden spoon and mixture becomes thick and coats spoon about 5 minutes.

Transfer hot custard to a blender and pulse until smooth. Allow steam to escape so keep filler cap slightly open. Strain custard through a fine mesh sieve into a large bowl, discarding the solids. Fold in the chorizo sausage. Stir often until mixture cools to room temp. Transfer to ice cream maker and turn until desired thickness. Store in airtight container and freeze for additional 2 hours. Serve.

154 Berkeley St., Boston; 617-532-3827 or precinctkitchenandbar.com.

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