Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.
Well, why not grill clams? It’s a tradition, in tandem with a splash of sake and soy, that’s endured in Japan for centuries. One taste and you’ll understand why.
Though this cool, creamy, don’t-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?