Recipe: Seafood Doucette
By: Executive Chef Donald Reddington
All Season Restaurant, West Bridgewater, Ma.
Notes: This recipe is for 2 servings. Shrimp must be purchased raw.

Ingredients:

10 medium shrimp (31-40 raw shrimp)(included)
10 Medium Scallops (Sea Scallops)(included)
10 Pieces Swordfish Kabobs(included)
10 Cleaned Mussels(included)
2 Sliced Red Peppers
Diced Tomatoes
Scallions
2 Teaspoon grated garlic
8 oz. Sherry Wine
4 oz. Lite cream
2 teaspoon dry dill
2 Tablespoon Butter
2 Tablespoon Vegetable Oil

Procedure:

In a medium saucepan on high heat start with vegetable oil and red peppers.
Cook until oil is hot & red peppers are crackling.
Add fresh shrimp, sea scallops, swordfish kabobs & Mussels.
When the shrimp start to turn red add the grated garlic.
When garlic has browned, add sherry wine & flame off alcohol.
Add cream and dill.
Reduce the liquid by half.
Add butter and scallions.

Best served over linguini.

This recipe is a personal favorite of executive chef Keith McSweeney of the Cabby Shack restaurant located on the water front of Plymouth, Massachusetts.

Ingredients:
Eight 16/20 Raw Shrimp
16 fresh dry sea scallops
1 medium red pepper
1 medium red onion.
1 small yellow squash
Sauce:
Chipolte Peppers (or mix jalapenos & 1 teaspoon red pepper
dark chile powder
lime juice
vegetable oil
Brown Sugar
salt
cumin
garlic cloves (minced)
Cilantro (for garnish)
lime wedges (for garnish)

Cut veggies to equal size and skewer with seafood. Combine sauce ingredients and run through food processor for 1 minute. Brush kababs with sauce. Place kabobs on well oiled grill and mark. Finish in oven (or on grill with low heat until fish is done and veggies al-dente). Brush with more sauce and serve

Recipe provided by:
Executive Chef Keith Mcsweeney
Cabby Shack
Plymouth, Massachusetts
www.cabbyshack.com

Seafood Stew

• 3 tablespoons butter or margarine
• 1 large onion, chopped
• 3 tablespoons flour
• 28 ounces of canned whole tomatoes
• 1-1/2 cups chicken stock
• 1/2 cup white wine
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• pepper to taste
• 1 cup chopped parsley
• 1 pound fresh dry sea scallops or cut up pieces of fresh haddock
• 1 Pound 16/20 shrimp (Raw, peeled & deveined)
• 1-1/2 pounds fresh, live New England Steamer Clams, in shells scrubbed

• 1. In Large covered pot over medium heat, let butter slowly melt.
• 2. Add the onions and garlic, saute until tender (about 5 minutes).
• 3. Add thew flour, stirring until bubbly.
• 4. Add tomatoes, broth, wine, seasonings and parsley. Simmer for 5 minutes.
• 5. Bake at 400 degrees for 30 minutes (uncovered)
• 6. Add dry sea scallops or fish and bake (now covered) for 10 minutes.
• 7. Add steamer clams and shrimp. Bake for 10 more minutes (covered) until steamer shells open and shrimp turns pink.
• 8. Ladle into soup bowls.

INGREDIENTS:

Recipe: Seafood Doucette
By: Executive Chef Donald Reddington
All Season Restaurant, West Bridgewater, Ma.
Notes: This recipe is for 2 servings. Shrimp must be purchased raw.

Ingredients:

10 medium shrimp (31-40 raw shrimp)(included)
10 Medium Scallops (Sea Scallops)(included)
10 Pieces Swordfish Kabobs(included)
10 Cleaned Mussels(included)
2 Sliced Red Peppers
Diced Tomatoes
Scallions
2 Teaspoon grated garlic
8 oz. Sherry Wine
4 oz. Lite cream
2 teaspoon dry dill
2 Tablespoon Butter
2 Tablespoon Vegetable Oil

Procedure:

In a medium saucepan on high heat start with vegetable oil and red peppers.
Cook until oil is hot & red peppers are crackling.
Add fresh shrimp, sea scallops, swordfish kabobs & Mussels.
When the shrimp start to turn red add the grated garlic.
When garlic has browned, add sherry wine & flame off alcohol.
Add cream and dill.
Reduce the liquid by half.
Add butter and scallions.

Best served over linguini.

This recipe is another favorite of Executive Chef Dennis Callahan from the Raddison Hotel in Plymouth, Massachusetts.

Ingredients:
Two - 8 ounce fresh swordfish steaks
1/2 cup shelled pistachios
1/4 cup coarse bread crumbs
2 teaspoons roasted garlic oil
1 cup plum tomato
1/2 cup red wine (your favorite kind)
1/4 teaspoon garlic
1/2 onion (diced fine)
black pepper to taste

Roasted Plum Tomato Sauce:
1. In saucepan combine red wine, plum tomatoes and garlic bringing to a boil.
2. Once boiling, reduce to simmer for 10 minutes.
3. Place ingrediants in blender puree until smooth.
4. If the sauce is too thick and more water or wine.

Pistachio Nut Crusted Swordfish Cooking Directions:
1. Pre-heat oven to 350 degrees.
2. Place swordfish on baking sheet
3. Chop pistachios fine, mix with breadcrumbs. Spread lightly on swordfish
4. Top lightly with roasted garlic oil.
5. Bake in oven for 15 minutes.
6. Place roasted plum tomato sauce on plate then place swordfish on top of sauce.
7. Garnish with your favorite fresh vegetables.

Recipe provided by:
Executive Chef Dennis Callahan
Radisson Hotel
Plymouth, Massachusetts
dcallahan@radissonplymouth.com

Cooking Steamer Clams

• Add 2 inches of water and/or beer to pot. Yes, only 2 inches because you want to "steam" the clams, not boil the clams.
• Add half an onion, bay leaf, peppercorn or other herbs for flavor.
• Bring to boil then add clams. Discard any broken clams before cooking.
• Steam clams for 6 - 10 minutes until they all open fully. Do not eat the clams that do not open.
• Remove clams and strain broth into individual bowls with 1/2 teaspoon butter to dip the clams in.
• When eating, remove from shell and pull the membrane off (it's located around the "neck" aka "foot"). It's like taking a sock off your foot.

Kitchen Clambake

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 Lbs. Kielbasa
• 3 C. Chopped Yellow Oniones (approx. 2 Large)
• 2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
• 1/4 C. Olive Oil (the better the oil, the better the clambake!)
• 1 1/2 Lbs. Small Potatoes (red or white)
• 1 Tsp. Kosher Salt
• 1/2 Tbsp. Freshly Ground Black Pepper
• 2 Dozen Littleneck Clams (scrub well)
• 2 Dozen Steamer Clams (scrub well)
• 2 Lbs. Mussels (cleaned and debearded)
• 1 1/2 Large Shrimp (shell on)
• 3 One and a Half (1.5) Pound Lobsters
• 2C. Dry White Wine (only cook with wine you would drink)

Directions:

• 1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
• 2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
• 3. Next add ingredients in the following order:

Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster

NEW ENGLAND STYLE WHOLE CLAM CHOWDER

**Note that this recipe is made from whole clams, not chopped clams. You can purchase either steamers and cook & shuck them yourself or buy the whole frying clams which are already shucked and cleaned. (you'll still have to cook them)**

• 2-3 qt. chowder clams, steamers
• 3-4 lg. potatoes, peeled and cut into wedges
• Sm. amount of cubed salt pork
• 2 qt. milk
• 1 can evaporated milk
• 1 lg. onion, diced
• 4 tbsp. butter
• Salt and pepper to taste

Wash and clean clams and place in large pot in about 2 inch rapidly boiling water. Steam until clams are open. Remove clams from liquid; set liquid aside. Shuck clams, removing neck membrane, but do not cut up. Drain remaining liquid through cheesecloth and set aside. While calms are cooking, fry salt pork in deep saucepan until fat is rendered and then brown onions in pan. Dispose of salt pork. Add clam broth and potatoes and cook until potatoes are slightly firm. Add milk and butter and clams and bring back to simmer point over low heat , DO NOT BOIL. Remove from heat and let stand until cool. Refrigerate overnight to enrich flavor. Add salt and pepper to taste and a pat of butter to each serving.

Recipe by Ellen R.from Lyndhurst,New Jersey

How and why we purge steamers

Steamer clams, as we all know, come from the beach. When the tide is low the clam diggers will go out to the "flats" and dig steamer clams. Because beaches are sandy, the sand will get in the clam itself. To purge steamers, soak in salt water (1 tablespoon coarse salt for every 2 quarts of fresh water) and add several tablespoons of cornmeal (or vinegar). This will cause the clams to spit out the sand. Purge them for about an hour before cooking. Remember, don't soak clams in fresh water, that will kill them

Seafood Stew

• 3 tablespoons butter or margarine
• 1 large onion, chopped
• 3 tablespoons flour
• 28 ounces of canned whole tomatoes
• 1-1/2 cups chicken stock
• 1/2 cup white wine
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• pepper to taste
• 1 cup chopped parsley
• 1 pound fresh dry sea scallops or cut up pieces of fresh haddock
• 1 Pound 16/20 shrimp (Raw, peeled & deveined)
• 1-1/2 pounds fresh, live New England Steamer Clams, in shells scrubbed

• 1. In Large covered pot over medium heat, let butter slowly melt.
• 2. Add the onions and garlic, saute until tender (about 5 minutes).
• 3. Add thew flour, stirring until bubbly.
• 4. Add tomatoes, broth, wine, seasonings and parsley. Simmer for 5 minutes.
• 5. Bake at 400 degrees for 30 minutes (uncovered)
• 6. Add dry sea scallops or fish and bake (now covered) for 10 minutes.
• 7. Add steamer clams and shrimp. Bake for 10 more minutes (covered) until steamer shells open and shrimp turns pink.
• 8. Ladle into soup bowls.

Steamed Soft Shell Clams

This is a recipe handed down from my grandmother Helen Simonson. Over the years I have made my own contribution to this as well. When I married a Maryland man, I was introduced to OLD BAY seasoning. This adds a zest to the broth and the clams. I have been cooking clams the way for the past 40 years and as a consequence do not measure ingredients. Play with this until you get the taste you want.

• Steamers (as many as you want for an appetizer or main dish) rinsed to remove sand.
• Celery 4 large stalks cut into ½ inch pieces (you will need more if you are doing a full pot).
• Large Onion cut into ½ inch pieces.
• Water
• Salt
• Old Bay Seasoning
• Melted Butter
• 1/2 teaspoon white pepper
• 1 teaspoon saffron threads
• 4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

In the bottom of a clam pot, add enough water to steam your clams. Season with salt and add some of the celery and onion, the sprinkle with Old Bay. If you want a spicy broth be generous with this seasoning, if not sprinkle about one teaspoon into the water.

In the top portion of the pot, add a layer of clams with more celery and onion and sprinkle with Old Bay. Repeat this process until all clams are in the pot. Steam clams in covered pot until all are open and serve immediately with one cup of broth and small glass of butter. (If you do not have a clam pot, any large pot will do with a rack in the bottom to keep the clams slightly above water.)

To eat remove sock from the foot of the clam, Rinse clams in broth the dip in butter for a taste treat. The broth is great by itself and can be used as a broth for chowder.

Cas S. - Chesterfield, VA

NEW ENGLAND STYLE WHOLE CLAM CHOWDER

**Note that this recipe is made from whole clams, not chopped clams. You can purchase either steamers and cook & shuck them yourself or buy the whole frying clams which are already shucked and cleaned. (you'll still have to cook them)**

• 2-3 qt. chowder clams, steamers
• 3-4 lg. potatoes, peeled and cut into wedges
• Sm. amount of cubed salt pork
• 2 qt. milk
• 1 can evaporated milk
• 1 lg. onion, diced
• 4 tbsp. butter
• Salt and pepper to taste

Wash and clean clams and place in large pot in about 2 inch rapidly boiling water. Steam until clams are open. Remove clams from liquid; set liquid aside. Shuck clams, removing neck membrane, but do not cut up. Drain remaining liquid through cheesecloth and set aside. While calms are cooking, fry salt pork in deep saucepan until fat is rendered and then brown onions in pan. Dispose of salt pork. Add clam broth and potatoes and cook until potatoes are slightly firm. Add milk and butter and clams and bring back to simmer point over low heat , DO NOT BOIL. Remove from heat and let stand until cool. Refrigerate overnight to enrich flavor. Add salt and pepper to taste and a pat of butter to each serving.

Recipe by Ellen R.from Lyndhurst,New Jersey

NEW ENGLAND STYLE WHOLE CLAM CHOWDER

**Note that this recipe is made from whole clams, not chopped clams. You can purchase either steamers and cook & shuck them yourself or buy the whole frying clams which are already shucked and cleaned. (you'll still have to cook them)**

• 2-3 qt. chowder clams, steamers
• 3-4 lg. potatoes, peeled and cut into wedges
• Sm. amount of cubed salt pork
• 2 qt. milk
• 1 can evaporated milk
• 1 lg. onion, diced
• 4 tbsp. butter
• Salt and pepper to taste

Wash and clean clams and place in large pot in about 2 inch rapidly boiling water. Steam until clams are open. Remove clams from liquid; set liquid aside. Shuck clams, removing neck membrane, but do not cut up. Drain remaining liquid through cheesecloth and set aside. While calms are cooking, fry salt pork in deep saucepan until fat is rendered and then brown onions in pan. Dispose of salt pork. Add clam broth and potatoes and cook until potatoes are slightly firm. Add milk and butter and clams and bring back to simmer point over low heat , DO NOT BOIL. Remove from heat and let stand until cool. Refrigerate overnight to enrich flavor. Add salt and pepper to taste and a pat of butter to each serving.

Recipe by Ellen R.from Lyndhurst,New Jersey

Clam Chowder

INGREDIENTS:

• 2 to 3 slices bacon
• 1/4 cup chopped onion
• 1 bottle (8 ounces) clam juice
• 2 cans (6 1/2 ounces each) minced clams
• 2 cups diced potatoes
• 1 quart water
• 2 tablespoons butter
• 1 can (13 ounces) evaporated milk
• 1 can (approximately 8 ounces) cream-style corn

PREPARATION:

Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender.

How to fry New England Seafood

• Heat oil to 350. Canola oil or lard is best. You may also use vegetable or peanut oil. Do not use olive oil!
• Set up your stations. Put included breading mix in a large bowl. Make dipping solution using water and/or milk (evaporated or regular). Add a beaten egg if desired and place in another bowl..
• Start with the scrod haddock. Cut to desired size. Submerge in dipping solution, then coat with breading mix using the included breading basket. Immediately fry for 3 - 4 minutes. (Do not let sit in breading mix, it will get hard. Only dip right before you fry)
• Repeat the same for the shrimp, cooking for 1-1/2 minutes..
• Scallops and clam strips are cooked for 1 minute.
• Now fry the clams last for 1 minute. Be sure not to crowd them! Cook only a handful at a time, depending on the size of your ccoking equipment.
• Enjoy your New England Seafood Sampler with lemon and tartar sauce.

FRIED CLAMS

4 cups cracker meal (make your own by crushing unsalted saltine crackers in a heavy plastic bag with a rolling pin or in a food processor)
1 cup unflavored bread crumbs
1/4 cup yellow cornmeal
1 to 2 tsps. Old Bay seasoning
1 cup flour
4 eggs, beaten
Canola oil for deep frying
1 qt. shucked soft-shell clams
Lemon wedges for serving
Tartar sauce for serving

Combine cracker meal, bread crumbs, cornmeal and Old Bay in a large, shallow bowl. In a line on the counter, place a shallow bowl containing the flour, a bowl containing the beaten eggs that is big enough to accommodate a handled wide-mesh strainer and the bowl containing the cracker mixture.

Heat canola oil to 350 degrees. When it is hot, follow this "standard breading procedure": Toss the clams in the flour until they are completely covered, place in a strainer and shake off excess flour. Immerse clams (in the strainer) in the beaten egg to coat, shake off excess, then turn them into the cracker meal mixture. With your hands, gently shake off excess meal, then, in small batches, place gently in hot oil. Fry 2 to 3 minutes, turning them gently while they cook, until lightly browned.

Remove from oil with a "spider" or slotted spoon, drain briefly on a few layers of paper towel, and serve immediately with lemon wedges and tartar sauce.

Makes 8 servings of fried clams.

How to make fried clams

• Shucked frying clams (Steamer clams, not Littlenecks)
• 4 eggs, beaten
• 1 cup milk
• Skip the next 4 if you have our included breading mix
• 1 cup flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Canola oil or lard (works best). You can also use vegetable or peanut oil. Do not use olive oil

In a bowl beat together the eggs and milk. In another bowl combine the flour, cornmeal and salt and pepper or use the breading mix that comes with our clam fry kit. Dredge the clams separately in the milk mixture and then the breading mix. Heat the oil to 350 degrees in a skillet or use your deep fryer. Fry the clams for 1 minute and take out with a slotted spoon. Do not crowd the clams while cooking, only cook a few at a time depending on your equipment. Do not use the breading basket we supply for deep frying, it's only for breading wash. Place on paper towels. Serve on a platter with tartar sauce, seafood sauce or lemon slices.

Your New England Fried Clams are done!

Ingredients:

CLAMS ON THE HALFSHELL

Prep Time: 30 minutes
Servings: Unlimited

Ingredients:

• 3 Cherrystones per person
• Cocktail Sauce
• Lemon

Directions:

• 1. Open clam in half.
• 2. For each person, put some crushed ice in a shallow bowl. Put 6 half-shell clams on the ice. Serve with cocktail sauce.

HOW TO MAKE COCKTAIL SAUCE

• 1. ½ cup ketchup
• 2. 6 tablespoons lemon juice
• 3. 1 tablespoon horseradish
• 4. 3 drops Tabasco sauce
• 5. 1/2 teaspoon celery salt
• 6. ¼ teaspoon salt

Blend all ingredients and chill. Serves 6…Enjoy!

HOW TO MAKE STUFFED QUAHOGS (stuffed clams)

Cook Time: 10 minutes
Servings: 6

Ingredients:

• 1 dozen quahogs
• 3/4 cup chopped onions
• 14 ounce can mushrooms, drained and chopped
• 1/4 cup butter or other fat, melted
• 3 tablespoons flour
• 1 teaspoon salt
• dash of pepper
• 2 tablespoons butter or other fat, melted
• 1/2 cup dry breadcrumbs

Directions:

Open quahogs in half and chop. Wash and scrub shells thoroughly. Cook onion and mushrooms in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Fill well greased clam shells. Combine butter and crumbs and sprinkle over top of each shell. Bake in oven at 400 degrees for 10 minutes or until brown.

Enjoy your stuffed Quahogs!

Kitchen Clambake

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 Lbs. Kielbasa
• 3 C. Chopped Yellow Oniones (approx. 2 Large)
• 2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
• 1/4 C. Olive Oil (the better the oil, the better the clambake!)
• 1 1/2 Lbs. Small Potatoes (red or white)
• 1 Tsp. Kosher Salt
• 1/2 Tbsp. Freshly Ground Black Pepper
• 2 Dozen Littleneck Clams (scrub well)
• 2 Dozen Steamer Clams (scrub well)
• 2 Lbs. Mussels (cleaned and debearded)
• 1 1/2 Large Shrimp (shell on)
• 3 One and a Half (1.5) Pound Lobsters
• 2C. Dry White Wine (only cook with wine you would drink)

Directions:

• 1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
• 2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
• 3. Next add ingredients in the following order:

Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster

This recipe is a favorite of Executive Chef Dennis Callahan from the Raddison Hotel in Plymouth, Massachusetts.

Ingredients:
Two - 10 ounce Fresh Salmon fillets
Two Cedar Planks
One ounce roasted Garlic Oil
One Cup Cream
Three Roasted Garlic Cloves
Pinch of Saffron
Salt and Pepper
1/4 cup White Wine

Cedar Planked Salmon Cooking Directions:
1. Soak included Cedar Planks in water for two hours
2. Brush Salmon filets with roasted Garlic Oil
3. Place on Cedar Planks and bake in oven at 350 degrees
4. Pull from oven and place on the grill
5. Cover with a pot lid on the grill and smoke lightly until Salmon is cooked
6. Set on Plate, cover with Saffron Sauce.

Saffron Sauce
1. In a small saucepan, bring cream, white wine and saffron to a boil
2. Add Salt and Pepper to taste
3. Mince Garlic and add to mixture
4. Simmer until semi-thick

Recipe provided by:
Executive Chef Dennis Callahan
Radisson Hotel
Plymouth, Massachusetts
dcallahan@radissonplymouth.com

Recipe: Seafood Doucette
By: Executive Chef Donald Reddington
All Season Restaurant, West Bridgewater, Ma.
Notes: This recipe is for 2 servings. Shrimp must be purchased raw.

Ingredients:

10 medium shrimp (31-40 raw shrimp)(included)
10 Medium Scallops (Sea Scallops)(included)
10 Pieces Swordfish Kabobs(included)
10 Cleaned Mussels(included)
2 Sliced Red Peppers
Diced Tomatoes
Scallions
2 Teaspoon grated garlic
8 oz. Sherry Wine
4 oz. Lite cream
2 teaspoon dry dill
2 Tablespoon Butter
2 Tablespoon Vegetable Oil

Procedure:

In a medium saucepan on high heat start with vegetable oil and red peppers.
Cook until oil is hot & red peppers are crackling.
Add fresh shrimp, sea scallops, swordfish kabobs & Mussels.
When the shrimp start to turn red add the grated garlic.
When garlic has browned, add sherry wine & flame off alcohol.
Add cream and dill.
Reduce the liquid by half.
Add butter and scallions.

Best served over linguini.

This recipe is a personal favorite of executive chef Keith McSweeney of the Cabby Shack restaurant located on the water front of Plymouth, Massachusetts.

Ingredients:
Eight 16/20 Raw Shrimp
16 fresh dry sea scallops
1 medium red pepper
1 medium red onion.
1 small yellow squash
Sauce:
Chipolte Peppers (or mix jalapenos & 1 teaspoon red pepper
dark chile powder
lime juice
vegetable oil
Brown Sugar
salt
cumin
garlic cloves (minced)
Cilantro (for garnish)
lime wedges (for garnish)

Cut veggies to equal size and skewer with seafood. Combine sauce ingredients and run through food processor for 1 minute. Brush kababs with sauce. Place kabobs on well oiled grill and mark. Finish in oven (or on grill with low heat until fish is done and veggies al-dente). Brush with more sauce and serve

Recipe provided by:
Executive Chef Keith Mcsweeney
Cabby Shack
Plymouth, Massachusetts
www.cabbyshack.com

Kitchen Clambake

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 Lbs. Kielbasa
• 3 C. Chopped Yellow Oniones (approx. 2 Large)
• 2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
• 1/4 C. Olive Oil (the better the oil, the better the clambake!)
• 1 1/2 Lbs. Small Potatoes (red or white)
• 1 Tsp. Kosher Salt
• 1/2 Tbsp. Freshly Ground Black Pepper
• 2 Dozen Littleneck Clams (scrub well)
• 2 Dozen Steamer Clams (scrub well)
• 2 Lbs. Mussels (cleaned and debearded)
• 1 1/2 Large Shrimp (shell on)
• 3 One and a Half (1.5) Pound Lobsters
• 2C. Dry White Wine (only cook with wine you would drink)

Directions:

• 1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
• 2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
• 3. Next add ingredients in the following order:

Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster

Seafood Stew

• 3 tablespoons butter or margarine
• 1 large onion, chopped
• 3 tablespoons flour
• 28 ounces of canned whole tomatoes
• 1-1/2 cups chicken stock
• 1/2 cup white wine
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• pepper to taste
• 1 cup chopped parsley
• 1 pound fresh dry sea scallops or cut up pieces of fresh haddock
• 1 Pound 16/20 shrimp (Raw, peeled & deveined)
• 1-1/2 pounds fresh, live New England Steamer Clams, in shells scrubbed

• 1. In Large covered pot over medium heat, let butter slowly melt.
• 2. Add the onions and garlic, saute until tender (about 5 minutes).
• 3. Add thew flour, stirring until bubbly.
• 4. Add tomatoes, broth, wine, seasonings and parsley. Simmer for 5 minutes.
• 5. Bake at 400 degrees for 30 minutes (uncovered)
• 6. Add dry sea scallops or fish and bake (now covered) for 10 minutes.
• 7. Add steamer clams and shrimp. Bake for 10 more minutes (covered) until steamer shells open and shrimp turns pink.
• 8. Ladle into soup bowls.

How to cook a lobster (boiled)

• Put 6 inches of water in a 12 quart pot. (Or larger depending on how many lobsters you are cooking)
• Be sure to bring water to a full boil.
• Add 1/4 cup salt to water.
• Put lobsters in boiling water head first.
• Bring water to boil again and reduce heat to medium.
• Cook until lobster is bright red (See lobster chart below)

• 1 Pound: 12 Minutes
• 1.25 Pound: 12 - 14 Minutes
• 1.5 Pounds: 15 - 18 Minutes
• 2 Pounds: 16 - 20 Minutes
• 3 - 5 Pounds: 20 - 25 Minutes
• 5 Pounds: 18 - 22 Minutes

How to cook a lobster (steamed)

• You will need a steamer pot for this. We have them in our "cookware" category.
• Put 2 inches of water in a 12 or 19 quart pot. (Or larger depending on how many lobsters you are cooking)
• Be sure to bring water to a full boil.
• Put the lobsters in being sure they're not submerged in water.
• Cover the pot.
• See cooking chart below.

• 1 Pound: 14 Minutes
• 1.5 Pounds: 12 - 20 Minutes
• 2 Pounds: 12 - 24 Minutes
• 1.5 Pounds: 17 - 20 Minutes
• 5 Pounds: 20 - 24 Minutes

Kitchen Clambake

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 Lbs. Kielbasa
• 3 C. Chopped Yellow Oniones (approx. 2 Large)
• 2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
• 1/4 C. Olive Oil (the better the oil, the better the clambake!)
• 1 1/2 Lbs. Small Potatoes (red or white)
• 1 Tsp. Kosher Salt
• 1/2 Tbsp. Freshly Ground Black Pepper
• 2 Dozen Littleneck Clams (scrub well)
• 2 Dozen Steamer Clams (scrub well)
• 2 Lbs. Mussels (cleaned and debearded)
• 1 1/2 Large Shrimp (shell on)
• 3 One and a Half (1.5) Pound Lobsters
• 2C. Dry White Wine (only cook with wine you would drink)

Directions:

• 1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
• 2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
• 3. Next add ingredients in the following order:

Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster

Check out the lobster institute for the best Lobster information & cooking directions. Everything you need to know can be found at The Lobster Institute

2 lobster tails
1/4 stick butter

Stick the butter in the microwave and melt it for about 30 seconds. Heat a pot of water to boiling, and then use a steamer insert (if you have one) to steam the 2 lobster tails. Steam for about 8 minutes.

Crack the shells open and enjoy the lobster meat with the melted butter!

Servings: 1 Carbs per serving: 3g

4 lobster tails ( 6-7oz.)
Vegetable cooking spray
2 Tbsp. finely crushed saltine crackers
2 Tbsp. grated Parmesan cheese
1 1/2 tsp. minced fresh parsley
1 Dash paprika
1 Tbsp. reduced calorie margarine, melted
2 Tbsp. Chablis or other dry white wine
2 Tbsp. lemon juice
1 clove garlic, crushed

Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell. Repeat procedure with remaining lobster tails. Place lobster tails on a rack coated with cooking spray, and place rack in a shallow roasting pan.

Combine cracker crumbs, Parmesan cheese, minced parsley, and paprika in a small bowl; stir in melted margarine. Set aside.

Combine wine, lemon juice, and garlic; stir well. Brush lobster with half of wine mixture. Broil 5-1/2 inches from heat 9 minutes or until lobster flesh turns opaque, basting with remaining wine mixture after 5 minutes. Sprinkle crumb mixture evenly over lobster, and broil an additional 30 seconds. Yield: 4 servings.

New England Fish and Chips

• 2 cups breadcrumbs
• 2 teaspoons garlic powder
• 4 egg whites (you may also use evaporated milk, regular milk and/or water with an egg)
• 2 pounds fresh scrod haddock fillets
• 3 Pounds peeled potatoes (cut into large fries)
• Tartar Sauce
• 1 lemon cut into wedges
• Lard, Conola, vegetable or peanut oil. Do not use olive oil!

Preheat oil to 350 degrees. Combine bread crumbs and garlic powder in a large size bowl. In another bowl beat egg whites untill fluffy. Dunk fresh haddock fillets in egg mixture then in breading mixture, being sure to coat completely. Fry in deep fryer for 3 - 4 minutes until golden brown. Place cooked fish on a plate layered with paper towels.

Add sliced potatoes to deep fryer and fry until golden brown. Put on another paper towel lined plate.

Serve with lemon wedges and tartar sauce. Enjoy!

Seafood Stew

• 3 tablespoons butter or margarine
• 1 large onion, chopped
• 3 tablespoons flour
• 28 ounces of canned whole tomatoes
• 1-1/2 cups chicken stock
• 1/2 cup white wine
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• pepper to taste
• 1 cup chopped parsley
• 1 pound fresh dry sea scallops or cut up pieces of fresh haddock
• 1 Pound 16/20 shrimp (Raw, peeled & deveined)
• 1-1/2 pounds fresh, live New England Steamer Clams, in shells scrubbed

• 1. In Large covered pot over medium heat, let butter slowly melt.
• 2. Add the onions and garlic, saute until tender (about 5 minutes).
• 3. Add thew flour, stirring until bubbly.
• 4. Add tomatoes, broth, wine, seasonings and parsley. Simmer for 5 minutes.
• 5. Bake at 400 degrees for 30 minutes (uncovered)
• 6. Add dry sea scallops or fish and bake (now covered) for 10 minutes.
• 7. Add steamer clams and shrimp. Bake for 10 more minutes (covered) until steamer shells open and shrimp turns pink.
• 8. Ladle into soup bowls.

Recipe: Seafood Doucette
By: Executive Chef Donald Reddington
All Season Restaurant, West Bridgewater, Ma.
Notes: This recipe is for 2 servings. Shrimp must be purchased raw.

Ingredients:

10 medium shrimp (31-40 raw shrimp)(included)
10 Medium Scallops (Sea Scallops)(included)
10 Pieces Swordfish Kabobs(included)
10 Cleaned Mussels(included)
2 Sliced Red Peppers
Diced Tomatoes
Scallions
2 Teaspoon grated garlic
8 oz. Sherry Wine
4 oz. Lite cream
2 teaspoon dry dill
2 Tablespoon Butter
2 Tablespoon Vegetable Oil

Procedure:

In a medium saucepan on high heat start with vegetable oil and red peppers.
Cook until oil is hot & red peppers are crackling.
Add fresh shrimp, sea scallops, swordfish kabobs & Mussels.
When the shrimp start to turn red add the grated garlic.
When garlic has browned, add sherry wine & flame off alcohol.
Add cream and dill.
Reduce the liquid by half.
Add butter and scallions.

Best served over linguini.

Kitchen Clambake

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 Lbs. Kielbasa
• 3 C. Chopped Yellow Oniones (approx. 2 Large)
• 2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
• 1/4 C. Olive Oil (the better the oil, the better the clambake!)
• 1 1/2 Lbs. Small Potatoes (red or white)
• 1 Tsp. Kosher Salt
• 1/2 Tbsp. Freshly Ground Black Pepper
• 2 Dozen Littleneck Clams (scrub well)
• 2 Dozen Steamer Clams (scrub well)
• 2 Lbs. Mussels (cleaned and debearded)
• 1 1/2 Large Shrimp (shell on)
• 3 One and a Half (1.5) Pound Lobsters
• 2C. Dry White Wine (only cook with wine you would drink)

Directions:

• 1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
• 2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
• 3. Next add ingredients in the following order:

Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster