Seafood Recipes

Clams

Soft shell clams are steamers. Quahogs are hard shelled clams. Cherrystones and little necks are small hard shell clams and are eaten either cooked or raw, on the half shell.

When buying clams, look for shells that are tightly closed, indicating they are still alive. Store in the refrigerator, dry, in an open bowl.

Clams can be steamed, grilled or baked - used in chowders, stuffings or pasta.

For a clam bake, cook with lobster, potato and corn.

Deviled Clams

2 cans (8oz. each) minced clams and liquid
2 tbsp. minced onion
2 tbsp. chopped green pepper
¼ cup chopped celery
4 tbsp. butter
½ tsp. dry mustard
¾ cup Pepperidge Farm Stuffing (dry bread crumbs )
Dash of pepper
½ tsp. hot peppers
Crumbled bacon

Combine all ingredients except the stuffing and cook until the celery is tender (about 5-10 minutes). Mix in stuffing and spoon into greased clam or scallop shells. Bake at 350 degrees for 20 minutes. Serves 6. Can be frozen. Thaw and bake.

LOBSTER

Maine Lobster: Most popular. Found in the Atlantic, off Canada and northern United States. Two (2) large front claws (the "best" meat). Sweeter tasting.

Spiny Lobster or Rock Lobster: Found off Florida, Mexico, southern California, Australia, New Zealand and South Africa.

Live lobsters are reddish brown/greenish blue in color.
They only turn red when cooked.

Lobsters should be cooked alive. Bacteria forms quickly in a dead lobster, so make sure it is alive just before you cook it. If the tail curls under the body of the lobster it is alive. Do not keep in fresh water - it will die.

Boil ~ Bake ~ Grill ~ Steam
Serve with melted butter or margarine and lemon.
Lobster can be served hot or cold, in a salad or sandwich.

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Boiled Lobsters

Lobsters
Butter
Lemon

Fill pot half full with water. Bring water to rapid boil. Add lobsters. Cover and return water to boil. Steam 15-18 minutes or until lobsters are bright red and the long antennae can be easily pulled loose. Remove lobster and let drain. Melt butter. Serve drawn butter with lemon slices.

Lobster Casserole

2 lb. lobster meat
8 oz. bread crumbs
1 cup tomalley
1/2 lb. butter
1 lb. scallops
1 oz. sherry wine
garlic salt
salt & pepper to taste

Mix together bread crumbs, scallops and tomalley. Mix butter with sherry wine. Layer bread crumb mixture and lobster meat. Repeat. Pour butter on top of last layer of bread crumb mixture. Bake 350 degrees for 40 minutes. Broil for a few minutes more. Serve hot.

Lobster Newburg

2 cups lobster meat
6 tbsp. butter
2 tbsp. flour
1/3 cup sherry
4 egg yokes
2 cups light cream
1/2 tsp. salt
nutmeg (optional)

Cook lobster meat in butter for 2 minutes. Sprinkle flour on lobster meat. Stir well. Slowly, add sherry and cook for 2 to 3 minutes longer. Combine cream and beaten egg yolks. Slowly add to lobster, stirring constantly. Reduce heat. Add condiments as desired.

Lobster Roll

3 oz. lobster meat per roll
mayonnaise
lettuce

Cut lobster meat in into bite size pieces. Mix with mayonnaise. Chill. Serve with lettuce on a hot dog style bun. Sprinkle with paprika if desired.

SCALLOPS

The two best-known scallops in America are sea scallops and the smaller, bay scallop. Bay scallops are more expensive and in short supply. When buying scallops look for firm, moist, not dry looking flesh, with a clean white color. Scallops freeze well.

The bright red roe attached to scallops still in the shell is edible and delicious.

Sea scallops may be sliced in half to reduce cooking time and it also makes them more tender.

Scallops

1 lb. scallops
melted butter
grated cheddar cheese
bread crumbs

Place scallops in buttered baking dish so that they do not touch. Drizzle scallops with melted butter. Spread cheese over all. Cover with bread crumbs. Bake 350 degrees for 40-45 minutes. Serves 4-6.

Broiled Scallops

2 lbs. scallops
butter
1 tbsp. bread crumbs
garlic salt
dry mustard
paprika
few drops sherry wine
freshly squeezed lemon juice

Place scallops in oven platter containing a little butter. Spread topping of bread crumbs, garlic salt, dry mustard and paprika over scallops. Place scallops under broiler, about 5-7 minutes, or until brown. Let scallops set another 3-5 minutes. Sprinkle with sherry wine and lemon juice. Serves 4. Great for entree or appetizer.

FISH

Flesh should appear translucent and should not have any discoloration or signs of dryness. The fish should be moist and firm and should not smell fishy. Fish should never sit in water.

Store fresh fish in the refrigerator, loosely wrapped and eat within a day.

Fish cooks quickly - so don't overcook. It is done when it is no longer translucent and has turned opaque. Test by inserting a fork at the thickest part.

Fish can be baked, roasted, broiled, poached, steamed, fried or grilled.

Fish Chowder

2+ cups water (enough to cover potatoes)
4-5 strips bacon
1 pint half & half
2 medium onions, finely chopped
1 cup chopped celery
2 tsp. parsley
½ - ¾ tsp. dill
1 tsp. salt
¼ - ½ tsp pepper
4 cups chopped potatoes (small pieces)
1½ - 2 pounds fish (haddock), cut into chunks

Cook bacon. Remove from pan and crumble. Save 3-4 tsp. of bacon fat to cook onion and celery. Add a little water to the fat and cover (steam and cook until tender). Add potatoes, water, bacon and seasonings to onion and celery. Cook covered until potatoes are almost done (about 15 minutes). Place fish chunks on top. Heat to boiling (covered) and cook until the fish flakes. Stir and let cool (be sure fish is well cooked). Add 1 pint half & half. Stir. Add more pepper if needed. For a thinner consistency add water.

Serve with french bread.

Even better the second day!

Baked Haddock with Walnut Breadcrumb Crust
with Lemon-Dill Sauce NEW

2-3 Haddock Fillets (about 1 ½ pounds)
1 cup fresh breadcrumbs made from French bread (see recipe below)
¾ cup walnuts (about 3 ounces)
2 tbsp. (¼ stick) unsalted butter, melted
2 tbsp. prepared horseradish
1 ½ tbsp. whole grain Dijon mustard
¼ cup finely grated Parmesan cheese (about ¾ ounce)
2 tbsp. minced fresh parsley
4 tsp. olive oil
Lemon-Dill Sauce (see recipe below)

Butter 13 x 9 x 2 inch baking dish. Place fillets in dish and sprinkle with salt and pepper.

Mix breadcrumbs and walnuts in food processor. Process until finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Press crumb mixture onto fillets. Drizzle olive oil over each fillet.

350 degree oven.
Bake until cooked through, approximately 15 minutes.

Preheat broiler. Broil fish until crust is golden (about 2 minutes). Be careful not to burn. Transfer to plates. Serve with Lemon-Dill Sauce.

Serves 4.

Breadcrumbs:

Cut loaf of day-old French bread into cubes. Place on cookie sheet and broil until golden. Let cool and dry completely. Process until coarse crumbs.

Lemon-Dill Sauce:

¾ cup dry white wine
3 tbsp. chopped shallot
2 tbsp. fresh lemon juice
½ cup (1 stick) chilled, unsalted butter, cut into pieces
1 ½ Tbsp. chopped fresh dill

Boil wine, shallot and lemon juice over high heat until reduced to ¼ cup - about 6 minutes. Reduce heat to low; add butter, one piece at a time whisking until melted before adding more. Remove pan from heat. Stir in dill. Season with salt and pepper.

Makes about ¾ cup.

The Lemon-Dill sauce is also great with other fish, scallops, shrimp or lobster.

Be sure to use fresh herbs - they really make a difference.
This is company fare!

Fish Roll-ups

2 lbs. fillet of sole
Small bag Pepperidge Farm Stuffing
¼ cup melted butter
½ tsp. garlic powder
½ tsp. onion salt
Pepper to taste
1 tbsp. lemon juice
½ cup finely chopped celery
2 tbsp. butter
1 tsp. lemon juice

Mix stuffing mix with ¼ cup butter, until moist. Add garlic powder, onion salt, pepper, lemon juice and celery. Mix well. Spread stuffing mixture on each fillet and roll up (thin end first). Secure with toothpick. Place fish rolls in buttered baking dish. Sprinkle stuffing on top of each fish roll; dotting with the 2 Tbsp. of butter and sprinkle with the 1 tsp. of lemon juice. Bake 350° for ½ hour.

Stuffed Filet of Sole

1 cup dry bread crumbs
1/8 cup grated Parmesan cheese
½ cup margarine, melted
1 tbsp. lemon juice
1 tbsp. sherry wine
Salt and pepper to taste
2 lbs. fillet of sole
2 tbsp. flour
2 tbsp. margarine
1 cup milk
1 cup grated Velveeta cheese
3 tbsp. sherry wine (or less)

Stuffing: Mix bread crumbs, Parmesan cheese, ½ cup melted margarine, lemon juice, sherry wine, salt and pepper.

Wash and dry sole. Place small amount of stuffing in each fillet and roll. Arrange rolls of fish in buttered baking dish.

Sauce: Melt 2 Tbsp. margarine; add flour and mix until smooth. Gradually add milk and bring to a boil. Add cheese and heat until melted. Add sherry and bring to a boil. Pour sauce over fish rolls. Bake uncovered at 325 °

Shrimp

Shrimp shells and meat should be firm. Shells may be light gray, red or brownish-pink/red. Shrimp should have a mild odor. Shrimp is sold shelled or unshelled.

One pound unshelled shrimp yields about ½ pound cooked, shelled meat.

For each serving allow:		½ pound uncooked-unshelled
		1/3 pound uncooked-shelled
		¼ pound cooked-shelled

Jumbo		10 per pound
Large		10-25 per pound
Medium		25-40 per pound
Small		40-60 per pound

Shrimp Curry "A DELICIOUS AND FUN MEAL!"

½ cup finely chopped onion
2 cloves garlic, minced
4 tbsp. butter
¼ cup flour
2 tbsp. curry powder (or more to taste)
½ tsp. powdered ginger
1 tsp. salt
2 cups chicken broth
1 cup light cream
3 cups cooked and peeled shrimp (1 ½ pounds uncooked small shrimp)
slices fresh lemon

Saute onion and garlic in the butter over low heat, until wilted. Stir in flour, curry, ginger and salt. Add broth and cream. Blend and cook until thickened, stirring occassionally. Add shrimp and lemon juice. Continue cooking until shrimp is heated. do not boil!

Serve over hot rice.

Serve with toasted, pita bread (split) with butter and garlic spread.

Serve with all or some of the following garnishes: ("Let each guest pile them on - don't worry what it looks like...")

chutney
chopped roasted salted peanuts
raisins (plumped in sherry and drained)
grated coconut (fresh or packaged)
diced bananas
diced, unpeeled apples
crumbled fried bacon
cucumbers in yogurt
hardboiled eggs (whites and yolks separated)
red and/or green pepper
black olives
green olives

Garlic Shrimp

1 stick (½ cup) butter
2 tsp. minced garlic (4 cloves)
1 lb. small or large shrimp (whatever your preference)
1 medium red pepper sliced (¾ cup)
3 tbsp. chopped basil
2 tbsp. chopped parsley
¼ tsp. salt
½ tsp. pepper
½ lb. spinach linguini, cooked and drained
Parmesan cheese

Melt butter; sautè garlic. Add shrimp, red pepper, basil, parsley, salt and pepper. Sautè 2-3 minutes until shrimp are tender. Serve over linguini. Sprinkle with Parmesan cheese. Serves 4.

Skip's Dirty Shrimp RECIPE by IN A PINCH
Saute 1 tbsp. chopped garlic in 2 tbsp. olive oil. Add 2 Tbsp. "S'ouwestern Blend" . Saute for 1 minute. Add 1 ½ pounds medium shrimp. Saute 2-3 minutes or until desired tenderness. Do not over cook shrimp as it will toughen. The oil, garlic, and seasoning can be combined to make a marinade, to cook skewered on the grill.

Shrimp and Tomato Alfredo

1 tbsp. butter
1 lb. small shrimp, peeled
14 ½ oz. can Italian seasoned chunky tomatoes, undrained
¾ cup light cream or half-and-half
¾ cup grated Parmesan cheese
12 oz tomato basil linguine

Over medium heat, melt butter; add shrimp. Cook shrimp until pink, about 3 minutes, stirring often. Stir in tomatoes and cream. Heat just to boiling. Reduce heat to low. Cook pasta according to package directions, drain. Stir Parmesan cheese into sauce; toss with pasta.

8 servings.

Mussels

The most common mussel in America is the blue mussel, with a purple-black shell.

Mussels should be alive when cooked and shells tightly closed. Shells should not be chipped.

Rinse under running cold water to remove the sand. Scrub clean and clip beards just before cooking.

Herbed Mussels

4 lb. mussels
1 cup dry white wine
Garlic cloves, crushed (3 large or to taste)
½ stick butter
1 tsp. crushed parsley

Wash mussels under cold water. De-beard and soak in cold, salted water. Sprinkle cornstarch in the water and mussels will �cough up� any sand. Drain. In 6-quart pan, add wine, garlic and parsley. Steam until mussels open, about 6-8 minutes. Add butter to broth. Serve in bowls with crusty French or Italian bread.

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