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One of the greatest qualities of seafood is its terrior, or the ability to take on the flavor of the area in which it lives.  As a result, locals develop an array of recipes that bring out the best flavors and reflect the uniqueness of their region.  We invite you to take a recipe, leave a recipe, and enjoy the benefits of eating locally grown shellfish!

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Clams

  • 3 TB olive oil
  • 1/4 cup diced scallions
  • 1 TB minced garlic
  • 2 TB red pepper flakes
  • ¾ cup white wine
  • 1 pound Manila clams or about four dozen
  • Clam broth as needed
  • ¾ cup heavy cream
  • Salt and pepper to taste
  • 1 pound Linguine (fresh if possible)

Gremolata

  • 3 TB  lemon zest
  • 1 cup flat-leafed parsley (stemmed)
  • 1 medium shallot or 4 scallions (cleaned and chopped into 1” pieces)

Put all ingredients in food processor until finely chopped.

While this recipe may look a little more complicated than most, it is not.  30 minutes, start to finish.  Other than the clams, the next most important ingredient is the Gremolata.  Typically, Gremolata is made with raw garlic, which I find harsh and prefer to substitute shallots or scallions. 

In a 10-12” pan, sauté scallions, garlic and pepper flakes in the olive oil.   After 10 minutes add wine, bring to a boil, add clams and cover.  When the clams are open, remove them to a bowl and cover to keep warm.  Cook down clam liquid to ½ cup and strain into a 10” sauté pan and add the cream.  Heat but do not boil.  Add clam broth as needed until the final mixture coats a spoon.

Cook the Linguine per instructions, drain and plate and cover with the clams.  Spoon sauce over pasta and clams.  Sprinkle gremolata over each portion.  Makes 4 servings.  Enjoy !

  • 1 pound razor clam meat
  • 3 tbs olive oil
  • ½ cup diced scallions
  • 1 teaspoon minced garlic
  • ¼ minced bell pepper
  • 1 egg, lightly beaten
  • ¼ cup mayonnaise
  • 1 tbs Dijon mustard
  • Salt and pepper to taste
  • ¼ cup chopped parsley or chives
  • Panko crumbs
  • ¼ cup butter and/or olive oil for frying

Grind, chop or carefully process clam meat in a food processor until pieces are ½”.  Put in sieve and drain (reserving juice for future chowder).  Transfer to large mixing bowl.  Sauté scallions, garlic and bell pepper slowly in oil for 8-10 minutes and add to clams in bowl.

Combine egg, mayo, mustard, salt and pepper.  Wisk together and add to clam mixture.  Add parsley and mix thoroughly.  Add bread crumbs as needed (about 1 cup) depending on wetness of mixture.  Let rest for 15 minutes for Panko crumbs to absorb moisture.

Using a 3” ring mold, form patties about ¾” thick with panko crumbs on top and bottom.  In a large non-stick pan sauté patties about 3-4 minutes (medium heat) on each side until browned.  Transfer to a baking sheet.  When ready to serve, heat in a 400 degree oven for 10 minutes.

Makes 12 cakes.

This recipe can be made with any type of clam, salmon, crabmeat and/or shrimp.

DON & MEREDITH’S CLAM LINGUINE

  • 6T finely chopped parsley (divided)
  • 2T finely chopped garlic (or shallots)
  • ¼ Cup butter
  • 1t red pepper flakes
  • 2t crushed fennel seeds
  • 1 ½ Cups clam broth (or chicken broth)
  • 1 pound linguine (or spaghetti)
  • 2 pounds small manila clams
  • ¾ cup white vermouth (or white wine)
  • Salt and Pepper to taste

Sauté 3T of parsley and garlic in butter on low heat for 8-10 minutes.  Add red pepper flakes, fennel and broth.  Simmer slowly until liquid is reduced to ½ cup.  Turn off heat and hold.

In another pan (covered) steam clams in wine for 5 minutes or until open.  Discard all unopened clams, putting clams (and their shells) in a bowl.  Reserve cooking liquid.  Cook pasta in salted water per instructions on package, drain and hold.

While pasta is cooking, strain clam steaming liquid into the cooked herb sauce, being careful to leave any sediment in the clam steaming liquid pan.  Heat combined liquids and reduce again to ¾ cup.  Add salt and pepper to taste.

To serve, place the portion of pasta in a shallow bowl, put 12-14 clams on top and pour sauce over clams and pasta.  Sprinkle with the remaining chopped parsley.

Total cooking time:  20 minutes

Serves four as an appetizer or two as a main dish.

Note:  Any number of other herbs and vegetables can be used in the first stage of this recipe such as basil, thyme, fresh fennel, red onion and chives.


Oysters

Ingredients

  • 1.5 cups tamari
  • 18 medium to small oysters, shucked and drained
  • 9 bacon slices, cut in half crosswise

Instructions

  • Preheat the broiler.
  • In a small sauce pan, parboil the oysters in tamari for 1 to 2 minutes. Remove the oysters from the pan and let them cool enough to handle.
  • Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Place 1 oyster on each piece of bacon and roll up to enclose. Secure with a toothpick and place on a foil-lined baking sheet. Place on the top rack of the oven and broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly.
  • Remove from the oven and serve immediately.

Ingredients

  • 1/2 cup dry white wine
  • 1 teaspoon minced garlic
  • 1/2 teaspoon hot pepper sauce
  • 18 medium to small oysters, shucked and drained
  • 9 bacon slices, cut in half crosswise

Instructions

  • Preheat the broiler.
  • In a shallow bowl, combine the wine, garlic, and pepper sauce. Add the oysters and toss to coat. Let marinate for 10 minutes.
  • Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Place 1 oyster on each piece of bacon and roll up to enclose. Secure with a toothpick and place on a foil-lined baking sheet. Place on the top rack of the oven and broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly.
  • Remove from the oven and serve immediately.

(Adapted from an adaptation from Corinne Dunbar’s restaurant)

  • 1 15 oz. can artichoke hearts, chopped
  • 1 T Olive Oil
  • 6 T  Butter
  • 6 oz.  Mushrooms, coarsely chopped
  • ½ T.  flour
  • 3 T.  minced scallions
  • 2 8 oz. jars of med. Oysters
  • ½ c. dry bread crumbs

Instructions

  • In a large non-stick skillet over medium-low heat, melt 1 T butter with olive oil.  Add mushrooms & sauté just until mushrooms are tender & have released their liquid; do not allow pan to dry.  Immediately transfer mushrooms & any liquid to a small bowl.
  • Preheat oven to 350 degrees.
  • Using same pan, place over medium-low heat & add remaining butter.  When butter is melted, add flour & stir until mixture is lightly browned.  Add scallions, oysters & their liquor, & salt & pepper to taste.  Simmer until oysters are firm, about 10 minutes.
  • In a 9- to 10- inch round shallow baking pan or pie plated, spread artichoke pieces.  Top with oyster mixture & mushrooms.  Spread with an even layer of bread crumbs.  Dot with small pieces of remaining 1 T butter.  Bake until golden brown, 15 to 20 minutes.
  • Can be served on small plates as appetizers (6-8 appetizer servings)
  • 1 dozen oysters (small or mediums)
  • 10 scallions
  • 2 cloves garlic
  • 2 T lemon juice
  • 3 T butter
  • 3 T minced parsley
  •  ½ cup bread crumbs
  •  ½ cup grated parmesan

1)    Preheat oven to 400 degrees.

2)    In a bowl combine:

  • 10 scallions chopped (white and fresh green parts)
  • 2 cloves garlic minced
  • 2 T lemon juice
  • 3 T melted butter
  • 3 T parsley

3)    Pour rock salt into a baking pan that will fit all your oysters.

4)    Shuck a dozen small to medium sized oysters and make sure they are free from their shell with no fragments – nestle in the rock salt so the cooking juices won’t spill out.

5)    Put a spoon full of mixture into each oyster.

6)    Top with Panko bread crumbs and parmesan.

7)    Bake in oven for 7 minutes then turn oven to broil to crisp the top.  Then let these cool for at least 5 minutes before serving.

yield: Makes 8 to 10 servings or about 10 cups

active time: 1 hr   total time: 2 hr

Cooks' note: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking. 

Ingredients

  • 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
  • 1/2 lb sliced bacon, cut into 1/2-inch pieces
  • 2 to 3 tablespoons olive oil (if needed)
  • 2 medium onions, finely chopped (2 cups)
  • 1 1/2 cups chopped celery
  • 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
  • 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup finely chopped fresh flat-leaf parsley
  • 1 stick (1/2 cup) unsalted butter, melted
  • 18 oysters, shucked, and chopped (3/4 cup), *reserve liquid
  • 2 1/4 cups turkey giblet stock or low-sodium chicken broth

Preparation

Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.

If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock*, then season with salt and pepper and toss well.

Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

*One variation is to supplement a portion of the stock with the reserved liquid from the oysters.