Quick Clam Chowder

1/4 pound bacon, chopped fine 1/2 onion, chopped 1 cup celery chopped 1 can cream of potato or cream of celery soup 8 oz clam juice 1 can chopped clams, undrained 1 potato, diced small 1/4 cup heavy cream Chopped parsley Salt and white pepper to taste Sauté bacon, onion, and celery until tender. Do not drain fat. Add soup, clam juice, clams and potato. Cook until tender. Add heavy cream, parsley, salt, and white pepper
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Steamed Mussels with Tomatoes, Leeks & Herbs

1 TBL Butter 1 TBL chopped shallots 1 TBL chopped garlic 1/2 cup leeks 1/2 cup chopped tomatoes 1 tsp rosemary Salt Pepper 24 mussels – cleaned (pull beard, rinse in cold water). If you find a mussel that isn’t closed, throw it away. 1/2 tsp flour 3/4 cup white wine Juice from 1/4 lemon 3 TBL butter 1/4 cup white wine Chopped parsley or chives for garnish Sauté first 8 ingredients (through pepper) until tender. Add next 4 ingredients. Raise heat to high, cover, and steam until the mussels open. Remove the mussels from the pan, throwing away...
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Ragout of Scallops with Squash and Sole Frite

1/2 pound squash ( baby or cut up) 1/4 pound fillet of sole, cut in to thin strips 1/4 cup flour 1/4 cup cornstarch 1/2 cup dry breadcrumbs 1/2 tsp salt 1/2 pound scallops flour 1 TBL butter 1/4 cup white wine 1 tsp lemon juice 2 oz clam juice 2 TBL butter Steam squash until just tender, just slightly undercooked. Set aside. Dredge sole in the mixture of flour, cornstarch, breadcrumbs, and salt. Set aside. Heat oil to 350 for later deep frying of the sole. Sprinkle scallops with salt and pepper, and lightly dredge in flour. Heat...
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