IE 11 is not supported. For an optimal experience visit our site on another browser.

Steal this chef’s super shellfish recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!THIS WEEK: Steamed Razor Clams With Mussels and Chorizo Rouille Crisps, Potatoes and Leeks With Charred Tomato Broth, from the Zinc Bistro in Scott

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

THIS WEEK: Steamed Razor Clams With Mussels and Chorizo Rouille Crisps, Potatoes and Leeks With Charred Tomato Broth, from the Zinc Bistro in Scottsdale, Ariz.

Zut alors! This cannot be possible!

Yes, you may be surprised to find a classic French bistro with an authentic zinc bar located in the middle of the desert. But the Zinc Bistro is the vrai McCoy, with an antique-laden dining room and sidewalk marble bistro tables (with wicker chairs).

Not so traditional is this week’s Steal This Recipe dish, Steamed Razor Clams, Mussels and Chorizo, which is a specialty of executive chef/co-owner Matt Carter.

About the chef

After attending the Scottsdale Culinary Institute, graduating in 1989, Matt Carter cooked at Scottsdale’s La Chaumiere. His experience at the tony French restaurant inspired him to pursue additional classical training in Paris, where he took courses at the Cordon Bleu school and refined his skills at various restaurants.

Upon his return to Arizona in 1992, his Parisian experience helped him land a job at Christopher's, the highly respected restaurant of chef/restaurateur Christopher Gross, where he stayed for more than six years. Carter eventually ascended to the position of chef de cuisine at Christopher's, before a chance meeting with super-chef Thomas Keller in 1998 took him to an even more acclaimed kitchen, Keller’s famed French Laundry, in the Napa Valley.

After working as poissonnier for Keller, Carter returned to Scottsdale to take the job of executive chef at Michael's at the Citadel, a specialist in contemporary American cuisine with European influences. After two-and-a-half years at Michael's, Carter left in 2001 to collaborate with co-owne Terry Ellisor as the executive chef at Zinc Bistro.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)



($15.00 at Zinc Bistro. Cook-at-home cost is $ 8.54.)





Zinc Bistro

Kierland Commons

15034 N. Scottsdale Rd.

Scottsdale, AZ 85254

(480) 603-0922

www.zincbistroaz.com

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.