Nolan Bartelt, Chef at Purple Café and Wine Bar (Seattle location) and Clam Recipe

Nolan Bartelt, Chef at Purple Café and Wine Bar (Seattle location) and Clam Recipe

Seattle is always a pleasure to visit. But this trip topped my experiences. Norm and I were joined by IFWTWA Board Member, Allen Cox. The three of us enjoyed an exceptional dining experience at Purple. Every night’s menu has wine pairing suggestions with each offering. We did it all and it was one of those unforgettable experiences. The wine display is a joy. Whereas I usually prefer a smaller environment, the ambiance, service, wine, and food was so outstanding, I return on  a moments notice.

We were so intrigued and delighted with every dish served, that I followed up and asked to get background information on the various chefs and a recipe.

Today, we are going to feature Chef Nolan Bartelt and his recipe for Mediterranean Steamed Manila Clams.

Nolan was recently promoted to the position of chef at Purple Café. He is a graduate of the culinary program at South Seattle Community College and has a classic French cooking background that he enjoys bringing into his cooking and recipes. Nolan has previously worked at Salty’s on Alki, The Islander and Joeys.

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Mediterranean Steamed Manila Clams

Broth

Ingredients

5 to 7 San marzano tomatoes

2 tablespoons garlic, minced

2 tablespoons shallots, minced

1 bottle white wine

1/4 cup honey

2 teaspoons greek oregano

3 cups vegetable stock

1/2 stick butter

10 Kalamata olives, pitted, slice in half

2 tablespoons capers

2 crostinis (any bread you want to soak up the broth)

Parsley- couple sprigs

1.5 to 2 #’s of manila clams

Method

Sauté your garlic and shallots in butter. Add your tomatoes, olives, capers, and your white wine and reduce the wine by a 1/3rd on medium heat. Add your vegetable stock and oregano and slowly simmer for about 30 minutes. Add honey and adjust seasonings with salt and pepper to your taste. Set broth aside.

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Take your crostinis and place on a hot grill to get some char on them.

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Get a pot or pan with a lid. Make sure to soak your clams in water to purge all the sand out of them. Once clean put in pot and add your Mediterranean broth and simmer for 5 minute or till all clams are open. Add a bit of salt and pepper over the top of them. Place in a serving bowl and add parsley and crostini on the top.

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Serves 2. Enjoy!

Purple Cafe and Wine Bar

1225 4th Ave
Seattle, WA 98101
P 206.829.2280
F 206 829.2295

HOURS
Monday thru Thursday 11am to 11pm
Friday 11am to 12am
Saturday 12pm to 12am
Sunday 12pm to 11pm

Join Purple on Mondays for ½ off Wine by the Bottle Day!!!
Receive ½ off any bottle of wine that is on our glass pour list OR available on our rotating wine list with a $25 minimum food purchase. (some allocated wines are not available with promotion).

We have already recommended this to numerous people that were attending the same convention we were in Seattle.

I would like to thank David Yusen for his photos of the chef and the dish. I had the shot of the restaurant, but wanted a close up of the food and chef.

Big Blend Magazine NoraLyn
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

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