Clam Fritters

 4 Cups minced razor Clams

1/2 Cup cooked minced bacon-un-drained

6 to 8 green onions-minced

2 eggs

1/2 tsp.baking powder

1/4 tsp. garlic salt

1/8 tap Black pepper

Trader Joes Everyday Seasonings or equivalent

1/2 Cup Pride of the West All- purpose Batter Mix or bisquick

1/2 Cup Whole Wheat Flour

1 Cup milk

11/2 Cups coconut oil or canola or avacado oil

Make the batter:

Whisk together the dry ingredients in a large bowl. Add milk, eggs and seasonings to taste. Sir well until the consistency is like pancake batter.

Add bacon, onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots ect.).

Heat the coconut oil to a depth of one inch in a large skillet on medium heat.

Spoon the fritter batter into the heated coconut oil and cook till golden.

Flip the fritters and cook until golden.

Hungry Tiger Clam Chowder

This one is alleged to be the recipe from the Hungry Tiger restaurants, where I worked when my wife and I were first together. I'll have to prepare some and see.

HUNGRY TIGER CLAM CHOWDER

1/4 c. butter 1/3 c. chopped onion 1/3 c. chopped leeks 1/3 c. chopped celery 1/3 c. chopped green bell pepper 1/4 c. flour 4 c. fish stock or water Salt and pepper to taste 1/2 bay leaf Dash thyme 1/3 c. diced potatoes 2 tbsp. dry white wine 1/2 c. chopped clams 6 tbsp. hot whipping cream Melt butter in saucepan. Add onion, leeks, celery, and green pepper. Cook until tender. Stir in flour; reduce heat and cook slowly about 10 minutes.Stir in stock or water and season to taste with salt and pepper. Add bay leaf and thyme. Bring to boil, stirring frequently; then add potatoes and wine.

Plank Dry Rub for Salmon

1 tsp black pepper
1 tsp granulated garlic
1 tsp basil
1 tsp paprika
1 tbs kosher salt
2 tsp light brown sugar

Mix well, sprinkle liberally on salmon and rub it in. Let it sit as long as practical before barbecueing - preferably on a cedar plank

Van De Kamp's Seafood Sauce

So, I wasn't aware of it at the time, but Van De Kamp's used to put a brochure with some recipes inside their products' boxes. Van De Kamp's actually had restaurants in California when I was a child, and I remember dining there - loved the fish sticks. Here's their secret sauce recipe.

1/2 cup water
1/3 cup tomato paste
2 T sugar
2 tsp prepared horseradish
1 tsp vinegar
1 tsp salt
1 tsp lemon juice
3-4 drops hot pepper sauce
1/4 tsp dry mustard
Dash of garlic salt
Dash of Onion salt

Mix all ingredients together until smooth. Chill until ready to serve.

Crab Lasagne

From Sula Keeling in the Lewiston Morning Tribune, ca 1980
1/4 pound lasagna
salted water
1/4 cup chopped onion
2 T butter
1 tsp basil
1-1/2 T flour
1-1/2 cups milk
1 beaten egg
1/2 lb ricotta or small curd cottage cheese
1 cup grated swiss cheese
2 T chopped parsley
2 medium potatoes, peeled and sliced
6 oz crab meat
2 T grated parmesan cheese

Cook lasagna in salted boiling water for 20 minutes, drain.
Saute onion in butter with basil. Blend in flour, then add milk.
Cook, stirring constantly until thickened.
Remove from heat and set sauce aside.

Combine egg, ricotta, swiss cheese, parsley and 1/2 tsp salt.
In a 2 quart baking dish spread a thin layer of sauce; add a layer of lasagna, one of cheese mixture, a little sauce, more lasagna, sliced tomatoes and crab. Repeat layers ending with sauce, sliced tomatoes, parmesan and chopped parsley.

Bake at 350 degrees for 40 minutes.
Allow to set 10 minutes before serving.
Serves 4 to 6

Crab Dip

From Bonnie Fuller "stolen from Bev Martin Orchards School 1975"

4-1/2 oz  can crab meat
6 oz cream cheese, softened
1 cup Best Foods mayonnaise
1 cup finely chopped celery
1 cup finely chopped green onion
1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons water

Mix together the crab, cream cheese, celery, mayonnaise, and onion.
Heat undiluted soup, add water and gelatin.
Mix thoroughly and add to crab mixture.
Mold (or set) overnight.
Serve with crackers or may be used as a salad.

Note: Be sure to use Best Foods mayonnaise, as other brands may change the flavor adversely.

Cioppino

1/2 cup extra virgin olive oil
2 cup coarsely chopped onions
1/2 lb frozen bell pepper stir fry mix
4 garlic cloves
2 large bay leaves
1 tsp dried oregano
1 tsp dried basil, crumbled
28 oz can crushed tomatos
2 15 oz jars chunky salsa
2 8 oz bottles clam juice
1 cup dry white wine
1 lb boned and skinned halibut, haddock or cod
1 lb shelled and deveined medium-sized shrimp and lump crab or sea scallops

Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano and basil and cook, stirring often until onions are golden, 8 to 10 minutes.
Add tomatoes, salsa, clam juice, and wine, bring to simering, adjust heat so mixture bubbles gently, and cook uncovered about 20 minutes.
Add halibut and shrimp and cook uncovered until shrimp turn pink and fish almost flakes, about 5 minutes
Remove bay leaves, season to taste with salt & pepper, then serve with rough country bread.

Shrimp Paella

4 tbsp olive oil
1 diced onion
3 garlic cloves
1/2 tsp leafy thyme
1 14 oz can diced tomatos
1 8 oz. bottle clam juice
3 cups chicken stock
1/2 tsp pepper
2 tsp paprika
1 bag arborio rice (12 oz.)
1 tsp leafy oregano
24 large shrimp, pre-cooked
2 scallions, diced

Heat 3 tbsp oil in large skillet. Saute onions, garlic and thyme 5 minutes. Add tomatoes, clam juice, stock, pepper, and paprika. Stir in rice and bring to boil. Reduce heat to medium low and cook uncovered 20 minutes or until rice is tender. Saute shrimp in 1 tbsp oil and oregano 3 minutes. Place shrimp and scallions over rice and serve with salt & pepper.

Tony's New England Clam Bake

My cousin, Beth, sent me this info, by request:

New England Clambake

Suggested Supplies, Food and Procedures

Supplies:

Firewood

Rocks

Racks

Rockweed

Canvas

Tarp

Long handle shovels

Long handle rakes

Sturdy Gloves

Paper Bag or mesh netting

Water supply

Food:

Potatoes

Fish

Sausage

Onion

Shell fish

Sweet corn

Lobster

Butter

Salt/Pepper

Procedures:

Four racks.

Supplies:          16   2 ft lengths of 2” x 6’ boards

4     2 ft x 2 ft  pieces of  ½” chicken wire.

Staples

Screws

Rope (sisal or other natural fiber)

Make four box frames by connecting the 2 ft lengths

Attach the wire to what will become the bottom side of the box frame.

Handles:  Drill two sets of holes on opposite sides of the box and feed rope through the holes.  Knot the ends.

Site Preparation

Dig a shallow (9 inch) pit to dimensions that will contain the firewood (a bit larger than rack size).

Line the pit with the rocks,  stack the firewood onto rocks and burn. Occasionally, lift the rocks to the upper surface and top-off with more wood to maintain heat. Burn the wood to heat the rocks for approximately 2 and ½ hours and then allow fire to burn out for ½ hour. This is a good time to prepare food for racks and soak canvas in (sea) water. A few buckets of water or a hose is easier to handle than carrying a large wet canvas.

Preparation of food for loading racks:

Lobsters (rubber bands removed from claws) for first rack. Bottom of stack

Shellfish for second rack.

Corn for third rack.

Bag of Fish, Sausage and Onion for fourth rack. Fish should be wrapped separately in cheesecloth or in a paper bag to prevent splitting/separating .

Potatoes into fifth rack (top of stack). Remember: potatoes take the most time and may need to be cut in half.

Preparation for loading racks onto heated rocks/rockweed:

Stack loaded racks a short distance from the windward side of the pit. Wet canvases are best placed to windward also, a short distance from the loaded racks.

FROM THIS POINT ONWARD: WORK QUICKLY AND EFFECIENTLY TO MAINTAIN AS MUCH HEAT AS POSSIBLE IN THE ROCKS.

Pull rocks from fire and clear out all coals. Any remaining coals will impart a smoky taste, this taste is optional and personal.

Replace rocks into pit.

Cover hot rocks with rockweed.

Loading of racks onto heated rocks/seaweed:

Load Potatoes first, Bagged Fish second, Corn and Shellfish in that order.

DO NOT LOAD LOBSTERS ONTO ROCKS/ROCKWEED AT THIS TIME. This is to avoid overcooking while people are eating.

Cover with canvases, seal all edges with logs to maintain heat, the canvas will billow up.

After 20 minutes uncover and serve only the Shellfish.

Cover remaining racks back up immediately, to maintain heat.

After 20 minutes uncover and serve Bagged Fish, Sausage and Onion, Corn and Potatoes.

At this time put Lobster rack on rocks/rockweed and recover with canvases and tarp. Allow Lobster to cook for 20 minutes, uncover lobster rack, serve and enjoy.

Elaborations

Supplies:

Firewood: Enough to heat the rocks for approximately 2 and 1/2  hours. Starter wood and hardwood.

Rocks: DRY! Wet rocks can dangerously explode. Approximately football or cannon ball size which can be lifted with the shovels and will maintain heat. Enough to exceed the dimensions of the racks.

Racks:  Usually wooden with a wire bottom, Rope handles are optional. Each 24 inch square rack will accommodate food for approximately 40 people.

Rockweed: Rockweed with the small water-holding pods is available at Barrington and Warren River Bridge locations. Enough to cover rocks to a height of 12 or more inches. Most easily gathered at or one hour before low tide. Rockweed can also “top off” the racks of food.

Canvas:  Large enough to cover the stacked racks w/ excess amount for sealing to hold in steam.       Canvas will contain the steam so it is necessary to have at least 3 layers plus a tarp.

Two long handle shovels. For lifting and moving hot rocks and wood.

2 long handle rakes. For lifting and moving hot rocks and hot wood.

Sturdy Gloves. For lifting and moving wood and racks.

Sturdy high quality plates are essential for the three stages of food servings (Shellfish, Vegetables and bagged items, Lobster).

Water hose for emergency.

Food:

Potatoes need more heat than any other item so small Potatoes are advisable. Good choices: Red Bliss/ New potatoes, New gourmet.

Paper Bag or mesh netting to hold:

            Fish: Good choices: Cod, Haddock, …Wrap in cheesecloth and place in bag.

            Sausage: Good choices: Linguica, Bratwurst … place in bag.

            Onion: Good choices:Vidalia, Spanish, White, Yellow Cut in half, peel and place in bag.

Shell fish: Mussels, Soft shell steamers. Steamers are usually about three times more expensive than Mussels.

Sweet corn: Shucked

Lobster: Chick or larger.

Butter: Melted

Salt/Pepper

Approximate amounts of food per person.

Lobster -1 1/4 -1 1/2 lb.

Mussels - 1/3 lb.

Soft-shell steamers - 1/3 lb.

Fish – ¼ lb.

Sausage – ¼ lb.

Corn – 1 each

Onion – 1 each, 3 onions per lb.

Potatoes – 1 each, 3 potatoes per lb.