Viewing entries in
Clams & Oysters

Fish, Shrimp, Crab and Clam Soup

Fish, Shrimp, Crab and Clam Soup

Ingredients

1 lb Cobia
Grouper cut into 2 inch chunks
2 cups clam and juice
1/2 lb shrimp large – chopped
1 lb crabmeat
1 onion chopped
1/2 cup celery
2 cups potatoes – chopped small
1 medium can tomatoes chopped
1-1/2 cup water
Salt and pepper
2 bay leaves

Directions

Saute celery and onions until tender, add clams with juice, tomatoes, bay leaf and water, season with salt/pepper, cook about 10 minutes, add fish and shrimp, cook slowly about 10 minutes, gently stir in crabmeat cook about 10 more minutes, Let sit a few minutes before serving. Serve with good sopping bread.

(Compliments of Sharon Peele Kennedy at Beach 104) 

Clam Fritters

Clam Fritters

Ingredients

1/2 Cup all purpose flour
1/2 cup House-Autry Seafood Breader
1 teaspoon sugar
1 teaspoon baking powder
1 egg, lightly beaten
6 tablespoons buttermilk
8 ounces chopped fresh clams
1/4 cup minced red bell pepper
1 fresh jalapeno, finely minced
1 clove minced garlic
vegetable oil for frying

Dipping Sauce
1 cup mayonnaise
1/4 cup minced roasted red pepper
1 teaspoon minced garlic
2 tablespoons minced scallions (light green & white parts only)
Sriracha Chili Sauce to taste

Directions

Make Dipping Sauce:
 Combine all ingredients except Sriracha, mix thoroughly & add Sriracha to taste
 
Make Fritters:
Heat vegetable oil to 350 degrees in a small frying pan. Combine the flour, seafood breader, baking powder and egg in a large bowl and stir. Add the buttermilk to create a thick paste.  (The mixture should be the consistency of muffin batter.) Stir in clams, jalapeno, onion & red pepper.  Make sure the ingredients are evenly distributed.  Using a spoon or a cookie scoop, drop 1 inch balls of batter into the pre-heated oil & cook for 2 minutes, flip with a slotted spoon & cook for an additional 2 minutes.  Remove from oil, drain & serve with dipping sauce.   (yields 12 large or 24 small)

RECIPE Courtesy of : DINKY'S WATERFRONT RESTAURANT, 57980 NC Hwy 12, Hatteras NC

Clam Chowder

Clam Chowder

Ingredients

3 slices bacon, diced

1 cup chopped onion

3 cups diced potatoes

1 bottle (8 oz.) of clam juice

1 teaspoon salt

1/4 teaspoon pepper

2 cans (approximately 7 ounces each) minced clams

3 tablespoons flour

2 cups half and half

1 cup milk

Directions 

Cook the bacon until it is crisp in a Dutch oven or large heavy saucepan. Remove the bacon to paper towels to drain.

Add onion to bacon drippings in saucepan, sauté until softened.

Add potatoes to clam juice, salt, and pepper to the saucepan. Cover and simmer for about 15 minutes or until potatoes are tender.

Remove the saucepan from heat.

Add minced clams with their liquid. Whisk flour into milk; add to chowder with half and half.

Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

Serve and enjoy!