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 MORE RECIPES COMING SOON 

Clam Chowder recipe

This recipe is one of the finest recipes you will ever taste in a Clam Chowder. You can use canned clams or fresh clams. I like the fresh clams myself. This recipe makes a lot for left- overs. You will need the following:

2- 6.5oz cans of clams (20 fresh clams cleaned and chopped)          1 cup of chopped carrots

6 potatoes cut into haft inch cubs (use Russet or Yukon)                 1 cup of chopped celery

2-14 oz. cans of Chicken Broth (fish stock if you have some)         5 cloves of garlic chopped fine

1-12 oz. Can of Evaporated Milk                                                           3 oz. of Oyster flavored Sauce

1-quart of half and half Milk                                                            3 table spoons of cornstarch         

              4 TBSP  of butter                                                                                 salt and pepper for taste                            

Fresh parsley or dried (quarter cup)               

                           1 whole onion chopped                                                                  

In a large stock pot, add 4 TBSP of butter. Do not burn the butter! When butter is melted, add your onions next.  Stir your onions until they are transparent, then add your garlic next and only cook for 1 minute.  Next add your potatoes, chopped celery and chopped carrots. Let cook for 2 minutes and then add your chicken broth, oyster sauce, salt, pepper and parsley. Cover pan and let cook until the potatoes are soft, but not mushy (about 40 minutes).  When potatoes become soft, then add all your milk products very slowly. This technic will not allow the milk to curdle on you.  Mix your cornstarch with half cup of water until dissolved.  When the soup starts to boil again, slowly add your corn starch to thicken soup. Do not over thicken, your soup should just run off your stirring spoon.  Serve chowder in a bowl and garnish with parsley and place a sliver of butter on top.  

 

    Mussel Recipe

This is one of my favorite recipes for fresh mussel. I use fresh mussels off the rocks. These mussels are delicious in flavor and bright orange when cooked. Do not add any salt to this recipe. With fresh mussels you will have all the salt you need.

How to clean and de-beard mussels

Fresh mussels are hard to de-beard then your store purchase mussel. To de-beard, I use a pair of pliers. Twist beard with pliers; pull beard with back and forth motion. Do not worry if beard breaks off. After cooking I will check for any beards left in mussels. Just finish pulling beards inside of mussels before serving. To clean the outside I use a stiff brush with fresh water.

·         1 cup of chopped onion  

·         1/3 cup of chopped parsley

·         3 cloves of chopped garlic

·         15 mussels, scrubbed and de-beard    

·         2 cups of white wine

·         4 TBSP of butter

Melt 4 TBSP of butter in stock pot. Do not burn the butter.  Sauté chopped onions until transparent. Then add chopped garlic and cook for 1 minute.  Add the white wine and parsley and then bring to a boil. Place the cleaned mussels into the pot and cover with lid until done. Steam until mussels open up. Place cooked mussel in a serving bowl and check for any beards and pull. Pour liquid from both over mussels. Serve with sourdough bread.

My Recipe for Fish Soup or Cioppino

This is my recipe or my take for fish soup or Cioppino. It’s about the broth! You have to have a good broth for this recipe. Let’s get started with the broth first.

Broth recipe;

I always save my scrap skeletons and heads from the fish I caught and the vegetables that I threw away and placed them in the freezer. (If you do not have fish skeletons or scarp vegetables, just put some carrots, celery, onions and a third cup of oyster sauce)  Place all your fish scraps (heads too) and scrap vegetables into a stock pot with 2 quarts of boiling water. Slow simmer with lid for 8 hours or when it reduces half in size. Strain with fine colander and set aside for later. This is a good both for any soup or stew.

Ingredients:

1 whole onion chopped                       half cup of finely chopped celery

Half cup of chopped carrots                1 chopped green bell pepper

1 chopped red bell pepper                  half cup of chopped fresh parsley

Half cup of chopped fresh basil          5 cloves of chopped garlic

2 chopped fresh green chilies                2-14.5 oz. cans of cut stewed tomatoes

1 can of tomato paste                           1 cup of white wine

1 cup of rice                                         2 TBSP paprika

Add what fresh fish is available to you. If you only have fresh fish, then call it fish soup. For Cioppino add mussels, fresh fish cut into 1 inch cubes, shrimp, scallops and fresh crab. Just remember, add the fresh fish and other seafood 15 minutes before serving.

In a large stock pot add third cup of cooking oil. Next sauté onions until transparent, then add garlic, paprika and cook for 1 minute. Add chopped carrots, chopped celery, chopped green bell pepper, chopped red bell pepper, white wine and sauté for 2 minutes.  Add the broth, chopped fresh parsley, fresh basil, 1 cup of rice, cans of stewed tomatoes, and can of tomato paste and bring to a boil. Then reduce heat and simmer for 1 hour. Add fresh fish and fresh green chilies 15 minutes before serving. I do not add any chilies peppers until the end. If you add it at the beginning of the recipe, it will make it too spicy hot.  Serve with sour dough bread.

 

My niece made this for my wife and me and it was one of the best recipes for fresh steamed clams I had ever tried.

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage

Recipe courtesy Tyler Florence, 2008

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients

  • Extra-virgin olive oil
  • 1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
  • 4 to 5 cloves garlic, finely chopped
  • 1 teaspoon dried red chili flakes, or to taste
  • Leaves from 4 sprigs fresh thyme
  • 30 littleneck clams, cleaned and scrubbed
  • 2 cups dry white wine
  • 1 pound orecchiette
  • Kosher salt
  • 2 small bunches broccoli rabe, stems removed
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter, cold and cut into cubes
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish

Directions

1. Set a large pot of salted water over high heat and bring to a boil.

2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.

3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.

4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

                                                                                                                                

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