| HOME | RECIPES | FREE NEWSLETTER | links |
|
RECIPES NEW ENGLAND CLAM CHOWDER COD CHOWDER LOBSTER CHOWDER STUFFED QUAHOGS BACK BAY SCALLOPS BROILED BOSTON SCALLOPS DOWN EAST BAKED SCALLOPS CLAM PIE MAINE LOBSTER ROLL LOBSTER CASSEROLE NEW ENGLAND STEAMERS NANTUCKET GRILLED SWORDFISH NEW ENGLAND CRABMEAT CASSEROLE CODFISH CAKES BAKED STUFFED MAINE LOBSTER MAINE LOBSTER STEW NEW ENGLAND LOBSTER CHOWDER SCALLOP BLANKETS New England Clam Chowder 1 quart shucked clams (add water if too dry) 1/3 pound salt pork 1 large onion, minced 2 ribs celery, minced 2 large potatoes, diced 1 bay leaf 1/2 teaspoon thyme 1 quart of milk, scalded 1/2 cup of butter 1/4 cup of flour Salt and pepper Drain and chop clams, reserving liquid (may substitute #5 can chopped clams). Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, and thyme. Cook until the potatoes are tender. If desired, add fish and/or shellfish to make seafood chowder. COD CHOWDER 1-1/2 lbs. cod fillets, thawed if necessary 1 cup each chopped onion and chopped zucchini 1 large clove garlic, minced 1/4 cup oil 1 can (14-1/2 to 16 oz.) tomatoes 2 cups tomato juice 1/3 cup dry white wine or water 3/4 tsp. each salt and basil, crushed generous dash bottled hot pepper sauce Cut cod into large chunks. Saute onion, zuccini and garlic in oil. Add tomatoes, tomato juice, wine and seasonings. Heat to boiling. Add cod; simmer, covered, about 10 minutes or until cod flakes easily when tested with a fork. Recipe may be halved. Lobster Chowder 1 large onion, diced 3 tablespoons butter 4 large potatoes, diced 1/2 cup water 2 to 3 cups cooked lobster meat 4 cups whole milk salt and pepper to taste Saute onion in butter until soft. Add potato with about 1/2 cup water. Then boil gently until tender or about 10 minutes. Add lobster pieces and milk and heat thoroughly, but do not boil. Use part cream, if desired. CLAM PIE 6 large potatoes, cut into small dices 1 large onion, finely chopped 1 to 2 tablespoons [15 to 30 mL] salted herbs 2 cans small clams, with juice 1 can mushrooms Pepper Savory Cornstarch Grated Mozzarella cheese Enough dough for 2 pastry shells Bring to a boil 1/4 cup [60 mL] of the clam juice [reserve remaining juice], over medium heat. Boil together potato dices, chopped onion, salted herbs, pepper and savory to taste, in boiling clam juice. When ingredients are almost done, remove from heat; add clams and mushrooms. Mix together reserved clam juice and a little cornstarch; pour into mixture, to thicken. Prepare and roll dough into 2 shells; line a pie plate with one of the pie shells. Fill with thickened mixture. Sprinkle all over with grated cheese. Top with remaining pie shell; ventilate. Bake pie, onto the lower shelf of the oven, into a preheated 425°F [220°C] oven, for 10 minutes. Lower oven temperature to 350°F [180°C]; bake for 20 to 25 minutes more. STUFFED QUAHOGS 30 Ritz crackers, crushed 1/3 c. melted butter 3 tbsps. minced onion 2 tbsps. Worcestershire sauce garlic salt to taste 1 dozen quahogs paprika parsley bottled clam juice (optional) Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic salt. Clean quahogs and put them through a meat grinder. Add to stuffing. Moisten lightly with some liquid from the quahogs or with clam juice -- but don't have mixture too wet. Fill shells and top with parsley and paprika. Bake on cookie sheet at 350 degrees for 25 to 30 minutes. Serve as appetizer or on side of a meal based around a hearty soup, stew, or chowder. Back Bay Scallops 1/2 pound fresh bay scallops 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/4 cup butter 1 1/2 tablespoons bread crumbs shells-cleaned fresh or ceramic Wash scallops in cold water. Drain and pat dry on paper towel/Roll in seasoned flour/Grease shells. Fill each shell with floured scallops/Add milk to each shell/Place in microwave oven and cook at FULL POWER 5 minutes/ Sprinkle crumbs on top. Dot with butter/Place in microwave oven and heat at FULL POWER another 5 minutes. Broiled Boston Scallops 3 pounds of sea or bay scallops 1/2 pound butter juice of 1 lemon 1 tablespoon of finely chopped parsley 1/4 teaspoon thyme Salt and pepperto taste Cooking Instructions: Dry scallops with paper towel. Melt butter in casserole. Add lemon juice and scallops. Mix well until scallops are coasted. Mix bread crumbs and seasonings. Spread crumbs on top. Broil for about 10 minutes. Do not overcook. Down East" Baked Scallops 1 onion 1 green pepper 6 stalks celery 6 mushrooms 2 tablespoons butter of margarine 1 pint of scallops 2 cups cream sauce or 1 can of mushroom soup, seasoned with salt, paprika, nutmeg and lemon juice grated cheed for toppinng (optional) Cut onion, pepper, celery and mushrooms into small pieces and cook until tender in 2 tablespoons butter or margernine. To this add the scallops and warm thoroughly over low heat.pour in the hot cream sauce or mushroom soup, heated. Mix gently.Pour into a well-buttered baking dish and cover with buttered crumbs and a generous layer of grated Swiss cheese and bake 350 degrees 25 to 30 minutes until golden brown. Maine Lobster Roll 2 cups pre-cooked lobster meat, cut & chilled 2 tablespoons mayonnaise ¼ cup celery, finely diced 4 hot dog or bulky rolls Mix lobster meat with mayonnaise, add celery. Stir well and let stand in refrigerator until ready to use. Split and toast 4 hot dog or bulky rolls and spread with melted butter. Grill rolls in a frying pan on medium heat. Fill rolls with lobster mixture and serve. Lobster Casserole 2 1.5 LB Fresh Lobsters 6 tbs Butter 4 tbs Flour 3/4 tsp Dry Mustard Salt and Paprika to taste 1 1/2 cups Rice, uncooked 2 cups Light Cream 1 tbs Sherry Cracker Crumbs, crushed Cook and pick your lobsters. Sauté the meat in 2 tbs of the butter. Melt the remaining butter and add the flour. Stir until smooth. Stir in half of the cream and heat slowly. Add salt, paprika, dry mustard, rice, sherry and the remaining cream. Stir in well. Scoop into a buttered baking dish and top with the cracker crumbs. Bake at 350° for 30 minutes. This should be made at least 4 to 5 hours before you bake it to let the flavors blend together. For a different twist, try adding water chestnuts and bacon. New England Steamers with Drawn Butter Steamers About 5 lbs. Water 3 Cups Salt 1 tsp. Butter 1 LB (2 sticks) 1. In small saucepan melt butter. Set aside. 2. In large soup pot or stockpot bring water and salt to a boil. 3. Add clams. Cover pot and steam just until clams open. 4 Pour the steamed clams into a large bowl. Reserve the broth and place in a separate bowl. 4. To eat the clams dip in the clam broth then in the melted butter. Eat the bellies and necks. Nantucket Grilled Swordfish Swordfish Steaks 2- 8 oz steaks Olive Oil 1/2 Cup1/2 Fresh Garlic chopped 1 tsp. Lime Juice 1 tsp. Fresh Basil, chopped 1/4 cup Onions, diced 1 small Salt 1/8 tsp. Pepper 1/8 tsp. Method 1. Combine all ingredients except for the swordfish in a bowl. Mix Well. 2. Add swordfish to marinade. Coat swordfish steaks well. Let marinate for 1 hour. 3. Grill steaks on high for 4 minutes on each side or until firm to the touch. Don't overcook as the swordfish will get dry. New England Crabmeat Casserole 40 ounces snow crabmeat ¼ cup butter 2 cups milk 3 tablespoons all purpose flour 2 tablespoons chopped onion ¼ cup white wine 2 tablespoons prepared mustard salt and pepper to taste 1 teaspoon parsley flakes 1 teaspoon Lea & Perrins dash of Tabasco Sauce ½ teaspoon curry powder ½ cup Ritz Cracker topping Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer. In a separate saucepan melt the butter and sauté the onions until they become transparent. Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute. Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce. Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes. Add the white wine and simmer for an additional 10 minutes. Adjust seasoning with salt and pepper and remove from heat. Drain the crabmeat and place it in a mixing bowl and add the hot sauce and mix until a nice blend is achieved. Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole. Remove the casserole from the oven and brown the top under the broiler if desired. Serve at once. Codfish cakes 1 fillet cod (good size) 3/4 pint milk and water mixed potatoes small tin tuna salt and pepper tartare sauce Poach cod in milk and water, drain, then flake into small pieces and place in an ovenproof dish. Boil and mash potatoes. Mix together tuna, salt and pepper to taste, and 1 tsp tartare sauce, then place over cod in oven dish, smooth mashed potato over top. Put in oven and grill till brown. Baked Stuffed Maine Lobster 4 fresh lobsters crushed crackers or bread crumbs 3 cups butter melted to taste minced clams and liquid 1 can worcestershire sauce 2 tbsp clam juice 1 can celery salt 1/2 tsp crushed pepper ¼ tsp horseradish 2 tbsp grated cheese (optional) to taste tomalley and roe from lobsters (optional) to taste Combine crackers, clams and liquid. Worcestershire sauce, celery salt, pepper, 1/4 cup butter and clam juice. Hold the live lobster firmly and with a large knife cut an opening in the stomach head to tail. Split open. Remove stomach and intestinal vein: discard. Remove greenish tomalley and coral roe (if any) and add to stuffing mixture. Fill each lobster's body cavity with stuffing mixture; place shell side down on broiler pan. Brush with butter. Place in oven on top rack. Bake at 425 degrees for 20 minutes. About five minutes before the lobster is done, you may sprinkle cheese over the stuffing to melt. Lobsters can be prepared ahead of time and cooked when ready. Maine Lobster Stew lobsters fresh 4 butter 4 tablespoons liquid from lobsters heavy cream 1 pint milk 1 quart salt and pepper to taste Steam or boil the lobsters eighteen minutes, place cooked lobsters on several platters to cool and catch the juices. After the lobsters have cooled, pick meat from lobsters. Remove green liver (tomalley) and any coral (roe) found. After all the meat is picked out, saute tomalley and roe in 1 1/2 tablespoons of butter in a heavy cooking pot. After three minutes, put more butter and some of the lobster meat into the pot. Repeat this until all the lobster meat has been sauted for five to ten minutes. Add the cream, the reserved juice, and the milk. Simmer uncovered on low heat for several hours, taking care not to boil. Salt and pepper to taste. To enhance the flavor of the lobster stew, make the day before you plan to serve. New Englnd Lobster Chowder 2 lbs freshly cooked lobster meat, reserve cooking liquid 1 Tbsp sweet unsalted butter 1/4 cup diced, meaty, lean salt pork (about 2 oz) 1 large onion, minced (2 cups) 3/4 lb heavy cream salt and freshly ground black pepper Cut the lobster meat into bite-size chunks, discarding the vein that runs down the tail. Set lobster meat aside. In a medium size heavy bottomed soup pot, melt the butter. Add the salt pork and cook, stirring until the fat is rendered and the meat begins to brown. Add the onion and cook, stirring until softened and golden. Add the potatoes and stir to coat. Add 1 cup of water and bring to a gentle simmer (we like to use the reserved water in which the lobsters were cooked). When the potatoes begin to soften, add an additional 3/4 cup of "lobster water," or plain water. Cover pan and simmer until vegetables are tender. Add the lobster meat and cream and simmer over low heat, stirring occasionally. Do not allow the chowder to boil. Cover and refrigerate overnight. Re-heat carefully. Check for seasonings...more pepper may be needed. Serve piping hot in heated soup plates. Garnish with a small dot of sweet unsalted butter and a spritz of paprika. Serves 6-8 SCALLOP BLANKETS 1/2 LB Sea Scallops 2 Tbsp. sherry 1/2 tsp. white sugar 1/2 tsp. salt 6 slices bacon 6 water chestnuts halved 1 scallion sliced and cut into one inch pieces In a large bowl, stir together sugar and sherry. Add scallops to the bowl, and marinate for 30 minutes. Remove scallops from marinade, and sprinkle with salt. Center a scallop or scallop piece, a slice of water chestnut, and a slice of scallion on a piece of bacon. Wrap, and secure with a toothpick. Arrange on a broiling pan. Place pan under broiler for 10 minutes, turning once, until bacon is golden and cooked. Makes 4 to 6 Servings |