🛒 Shopping List — Block 17–20: Shellfish

Shellfish mantra: Buy it alive, cook it the day you buy it, and don't overthink anything.

⚠️ Equipment Check

[ ] Blue crab or Dungeness crab — 2 lbs (chili crab); or frozen crab legs
[ ] Shrimp — 1 lb, shell-on (compound butter; save shells for stock)
[ ] Canned clams — 3 × 6.5-oz cans (chowder or clam pasta)
[ ] Mussels — 2 lbs (tomato-saffron)
[ ] Shellfish for plateau — oysters (6), scallops (4 dry-packed), shrimp (½ lb)

[ ] Garlic — 3 heads (used every day)
[ ] Shallots — 4
[ ] Lemons — 8
[ ] Fennel — 2 bulbs (tomato-saffron broth + bisque aromatics)
[ ] Fresh parsley — 2 bunches
[ ] Cherry tomatoes — 1 pint (Block 24)
[ ] Canned San Marzano tomatoes — 1 can (Block 24)
[ ] Frisée — 1 head (Session 100 frisée salad)
[ ] Radicchio — 1 head (Session 101 salad)
[ ] Endive — 1 head (Session 101 radicchio and endive salad)
[ ] Fresh chervil — 1 small bunch (Service 26 herb salad — sub extra tarragon if unavailable)
[ ] Fresh tarragon — 1 small bunch (Service 26 herb salad)
[ ] Fresh chives — 1 bunch (Service 26 herb salad)
[ ] Potatoes — 1 lb (chowder Block 24)
[ ] Russet potatoes — 2 lbs (Block 21 frites for moules-frites — double-fry method)
[ ] Celery — 4 stalks (chowder aromatics)
[ ] Heavy cream — 1 cup (chowder)
[ ] Corn — 2 ears or 1 cup frozen (if doing clam-corn pasta instead)

[ ] Dry white wine — 1 bottle (used,, and for bisque)
[ ] Vermouth — can substitute for white wine in bisque
[ ] Olive oil — extra-virgin
[ ] Unsalted butter — ½ lb
[ ] Thick-cut bacon — 4 oz (Block 21 Roasted Oysters with Bacon and Parmesan)
[ ] Parmesan — 4 oz (Block 21 roasted oysters topping)
[ ] Spaghetti or linguine — 1 lb
[ ] Saffron — pinch (Block 24)
[ ] Crushed red pepper flakes
[ ] Oyster crackers or crusty baguette (Block 22 chowder)
[ ] Baguette — for both weeks (bread with broth is mandatory)
[ ] White miso paste — small tub (Service 25 corn miso butter)
[ ] Grits or coarse cornmeal — 1 cup (Session 103 grits or polenta)
[ ] Champagne vinegar — 1 small bottle (Service 26 vinaigrette; white wine vinegar works)
[ ] Buttermilk — 1 cup (Session 104 buttermilk biscuits)
[ ] All-purpose flour — 2 cups (Session 104 biscuits + Session 95 crab cakes)
[ ] Baking powder — (Session 104 biscuits)
[ ] Mantou buns — 6–8 from Asian grocery, or flour for homemade (Session 102)
[ ] Fish sauce or Worcestershire — small amount for bisque depth
[ ] Sriracha and ketchup — for chili crab sauce (Block 24)
[ ] Eggs — 2 (chili crab sauce is egg-thickened)
[ ] Jasmine rice — for Block 22 (chili crab)
[ ] Cornichons, shallot vinegar — for oyster mignonette (Block 24)