My girlfriend injured her foot last week, so I’ve been doing my best to take great care of her. Katie always orders linguine with clam sauce when we go out to eat, so I figured I would surprise her by making her favorite dish at home. I picked up some fresh clams at the seafood market and got to work in the kitchen. I’m not a huge seafood fan, but I must say, this came out pretty darn good! It put a huge smile on Katie’s face, so it was a great success all around. :-p

1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 shallot, minced
pinch of crushed red pepper
1 cup dry white wine
1 small can chopped clams with clam juice
1½ pounds littleneck clams, washed & scrubbed
2 tablespoons butter
Salt and freshly ground black pepper
1 pound linguine, cooked to al dente
1/4 cup chopped flat leaf parsley
1 tablespoon chopped oregano

1. Heat oil in a medium stockpot over high heat. Add garlic and shallots and cook for a minute.
2. Add crushed red pepper and cook for a few seconds.
3. Add white wine and clam juice from the chopped clams and cook until the mixture reduces by half, about 3 minutes.
4. Add the chopped clams and littleneck clams, cover the pot and cook until the clams open. Discard any that do not.
5. Remove the clams with a slotted spoon to a bowl.
6. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper.
7. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Serve in shallow bowls.

Serves 4-6

Yes, I said it! I know I’m always saying that I’m not a seafood fan, but I have nothing against pleasing those who do. I had family over this weekend and we prepared this crab boil that went over really well. I even got my mom to take a bite!
Don’t have a steamer in your kitchen? Check out this great deal on Amazon for a 3-piece steamer set—->

24 Live blue crabs
5 Potatoes; cubed
4 ears of Corn on the cob

Boil Ingredients
2 Bay leaves
2 Stalks celery; chopped
5 Spring onions; chopped
1 Jalapeno pepper; chopped
1 Orange; cut in quarters
1 Lemon; cut in quarters
Garlic powder
Onion powder
Paprika
Cayenne powder
fresh cracked black pepper
Worcestershire sauce
Tabasco sauce
2 Sprigs parsley
Water

Place the boil ingredients in the bottom of a three-chambered boiler/steamer and bring to a steady boil. Line the center basket with cubed potatoes and corn on the cob. When the potatoes and corn are nearly done, place the crabs in the top chamber. Continue cooking for an additional 5 minutes. Remove crabs and vegetables and serve immediately.

1 lb. shrimp
1/4 tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. Worcestershire sauce
1/2 cup beer(room temperature)

Peel, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.

Ok, I will go on the record here — I am not a fan of oysters. Something about them just grosses me out…lol. My first kitchen job was at a seafood restaurant in Florida–and I had to handle and prepare oysters all the time. Here is a recipe for Oyster Fritters that I adapted from their recipe. My father used to love these!

24 ounces shucked oysters, fresh or frozen
1 cup flour
1 teaspoon salt
dash cayenne pepper
2/3 cup water
2 tablespoons melted butter
1 egg yolk, beaten
1 egg white, stiffly beaten

If the oysters are frozen, make sure you thaw them. Drain the oysters and spread them out on a paper towel to absorb excess moisture. Sift the flour, salt and cayenne pepper together. Combine the water, butter and egg yolk and gradually add it to the dry ingredients. Stir until batter is just blended. Let stand 30 minutes. Fold in egg whites. Dip the oysters in the batter and fry them immediately in 375 degrees F. oil for about 3-4 minutes or until golden brown. Drain on paper towels. Serve with tartar sauce.
Serves 6

Fresh basil is what gives this recipe its incredible flavor!

1/4 cup butter
1 1/2 lbs large shrimp, peeled and deveined
1/4 cup finely chopped garlic (about 12 cloves)
2 medium-size red bell peppers, julienne cut
3/4 lb zucchini, cut in half lengthwise
1 large onion, chopped
6 cups cooked rice
1/3 cup chopped fresh basil
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
Fresh grated Parmesan cheese
Fresh basil leaves

Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.
Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.

2 cups Ketchup
1/4 tsp Hot pepper sauce
1 cup Water
1 1/2 Tbs Worcestershire Sauce
1/2 cup cider Vinegar
1/2 tsp Basil, ground
3/4 cup Sugar
2 Garlic, cloves, minced
1/2 cup Onion, minced
1 Tbs Bacon fat
1/2 cup Celery, diced
5 lbs Shrimp, peeled and deveined
1/2 tsp Oregano, ground
1/4 tsp Cinnamon
1/4 cup Parsley, minced
Salt, to taste
Juice & rind of 1 Lemon

Combine all ingredients except shrimp in a saucepan. Cook, stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce at least 24 hours to allow flavors to truly blend. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbecuing skewers. Barbecue, basting every minute with left over sauce. Should be done in about 5 minutes. Do not overcook or the shrimp will be tough and chewy.

2 lbs. salmon fillets
1 1/2 tablespoons unsalted butter
3 shallots, peeled and minced
1 clove garlic, peeled and minced
1 1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
3/4 cup dry white wine
1/3 cup light cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly ground white pepper
1/4 teaspoon salt, or to taste

Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Saute, stirring frequently, for 5 minutes. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets.

This recipe was passed on to me…and I am passing it on to you all.  I am not a huge seafood fan, nor do I like curry.  My friend says this recipe is amazing though.  It is high in sodium I might add.

Vegetable cooking spray, as needed
4 scallions, white part and 1″ green, thinly sliced
3 large garlic cloves, minced
2 tsp minced fresh ginger
1 1/2 Tbs Indian curry powder
2 cups bottled clam juice
2 large baking potatoes, peeled, cubed
3 carrots, peeled, sliced
2 small zucchini, diced
1/2 tsp grated lime zest
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 lbs boneless skinless firm white fish, cubed (such as monkfish, halibut, grouper, or red snapper)
1 1/2 tsp fresh lime juice
3 Tbs fresh cilantro, with extra for garnish
1 Tbs unsweetened flaked coconut, (optional)

1     Lightly spray a nonstick covered pot with cooking spray. Add the scallions, garlic, and ginger. Stir and cook over medium heat for 2 minutes. Add the curry and stir for 1 minute.
2     Add the clam broth, stirring to incorporate. Stir in the potatoes, carrot, zucchini, lime zest, cinnamon, and cloves. Partially cover and simmer for 20 minutes until the potatoes and vegetables are cooked.
3     Add the cubed fish, lime juice, and cilantro; simmer, stirring occasionally, until the fish is cooked through, about 10 minutes.
4     To serve, place the stew in a serving dish. Garnish with the coconut and extra cilantro.

Servings: 6

24 baby artichokes
1 lemon
3/4 lb fresh cooked crabmeat
1/4 cup whipping cream
1/4 cup green peppers, finely chopped
2 Tbs minced green onion
3 Tbs minced shallot
2 Tbs white wine
salt and fresh ground pepper, to taste
Worcestershire sauce, to taste
minced fresh parsley, for garnish
lemon wedges, for accompaniment

Pull off dark green outer leaves of artichokes until you reach the pale green “heart.” Cut 1/2-inch off top and trim stem end down to the pale green part. Rub artichoke hearts well with lemon and cook in boiling salted water until tender. Drain and pat dry. Pull out some of the innermost leaves and spread the hearts open slightly.
In a bowl combine crabmeat, cream, green pepper, green onion, and mustard. In a small skillet over moderate heat, heat butter and oil. Add shallots and cook until translucent (4 to 5 minutes). Add wine and cook until mixture is reduced to a glaze. Cool slightly and add to crab mixture. Season with salt, pepper, and Worcestershire sauce.
Stuff artichoke hearts with crab mixture. Pack into a tightly sealed container along with a plastic bag of minced parsley and the lemon wedges. At serving time, garnish hearts with minced parsley and serve with lemon wedges.

Serves: 12

1 1/2 lb large shrimp, peeled and deveined
salt & pepper, to taste
1/2 cup mixed herbs (basil, tarragon,oregano)
1 clove garlic,minced
1/2 teaspoon shallots,minced
3 tablespoons extra virgin olive oil

Preheat the grill. Sprinkle shrimp with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp.
Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2-3 minutes or until pink on each side.

Makes 6 servings