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Super Clam Chowder

December 28, 2009 by  
Filed under Appetizer, Buffet, Chowder, Clam, Easy, Easy Seafood Recipes, Lunch, Microwave, New Seafood Recipe, Soup, Supper

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sfd4Super Clam Chowder – This simple seafood, super clam chowder recipe has an amazing amount of robust clam flavor! Clam stock and base are combined with an unbelievable amount of clams, to create this hearty soup. Sauted vegetables have also been mixed in to this quick fix recipe.

Prep Time: 10 mins
Cook Time: 25-30 mins
Main Ingredient: Clams
Difficulty Level: 1

Ingredients to make Super Clam Chowder

2 c Clams-large(about 8 clams)
2 Potatoes,diced; large
2 Med onions, sliced
2 Bell peppers, chopped
2 Celery stalks, chopped fine
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 c Tomatoes-whole; chopped

Directions to make Super Clam Chowder

Step 1:Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain.
Step 2:In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are tender, about 6 min. Add flour and Accent,stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min.
Step 3:Add tomatoes & simmer for 5-10 min., covered. Serve.

Image Source: Salim Virji

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So Easy Clam Chowder

June 19, 2009 by  
Filed under Easy, Easy Seafood Recipes, Main Course, Slow Cooker, Supper

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 So Easy Clam Chowder – This “souper”, crockpot clam chowder, is not only the easiest, it is, undeniably, the creamiest! Other than the rich, mouth watering clams, the only other ingredient is cream, completely allowing the seafood to take center stage! Add some herbs and spice if you would like.

Prep Time: 10 mins
Servings: 8
Main Ingredient: Clams, Cream
Difficulty Level: 1

Ingredients to make So Easy Clam Chowder

1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam chowder
2 (6.5 ounce) cans minced clams
1 quart half-and-half cream
1 pint heavy whipping cream

Directions to make So Easy Clam Chowder

Step 1:Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Step 2:Cover, and cook on low for 6 to 8 hours.

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Creamy Seafood Risotto

April 28, 2009 by  
Filed under Easy Seafood Recipes, Main Course, Supper

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 Creamy Seafood Risotto - This wonderful simple seafood recipe of clams and salmon, is creamy and flavorful, with easy to follow directions. Try it with a nice spinach salad.

Prep Time: 10 mins
Cook Time: 25 mins
Servings: 6
Main Ingredient: Clam
Difficulty Level: 3

Ingredients to make Creamy Seafood Risotto

5 cups water
16 fluid ounces bottled clam juice
1 (6.5 ounce) can chopped clams, drained with juices reserved
1/4 cup butter
1 yellow onion, chopped
2 cups Arborio rice
3/4 cup white wine
1/2 teaspoon saffron
1 teaspoon dried basil
8 ounces cooked salmon
kosher salt
ground black pepper

Directions to make Creamy Seafood Risotto

Step 1:Place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. Set over medium-high heat; bring to a boil, then reduce heat to low.
Step 2:In a large pot or deep skillet, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 1/2 cup of simmering broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Stir in saffron and basil. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
Step 3:When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in 1/2 cup broth, and stir vigorously. Remove from heat before the liquid has completely evaporated.

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Clam Sauce With a Kick

April 28, 2009 by  
Filed under Easy, Easy Seafood Recipes, Main Course, Pasta, Supper

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 Clam Sauce With a Kick - The little bit of heat in this seafood sauce adds just the right touch! Serve over your favorite hot fresh pasta, with some crusty garlic bread on the side. Mmmm!

Prep Time: 10 mins
Cook Time: 20 mins
Servings: 8
Main Ingredient: Clam
Difficulty Level: 2

Ingredients to make Clam Sauce With a Kick

3 tablespoons olive oil
2 tablespoons minced garlic
3 (10 ounce) cans chopped clams, drained with juices reserved
3 tablespoons dried oregano leaves, crumbled
ground black pepper to taste
1 teaspoon red pepper flakes, or to taste
1/2 cup grated Parmesan cheese for topping (optional)

Directions to make Clam Sauce With a Kick

Step 1:Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

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Seafood Bake

April 28, 2009 by  
Filed under Boiled, Easy, Easy Seafood Recipes, Main Course, Supper

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 Seafood Bake – You can absolutely substitute any of the seafood for your personal favorites or for what is available, in this easy dinner. Be creative, have fun with it!

Prep Time: 15 mins
Cook Time: 45 mins
Servings: 4
Main Ingredient: Seafood (assorted favorites)
Difficulty Level: 3

Ingredients to make Seafood Bake

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
1/2 pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
1/4 cup dry vermouth (optional)
3/4 cup butter, divided
1 loaf French bread

Directions to make Seafood Bake

Step 1:Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut half of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
Step 2:Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid to serve. Melt 1/2 remaining butter, and divide into 4 individual dishes for dipping. Serve with the rest of the butter and French bread.

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Best Paella

April 28, 2009 by  
Filed under Easy Seafood Recipes, Main Course, Scallops, Shrimp, Supper

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 Best Paella - This is the best recipe everyone always asks you to make for them. Loaded with a variety of seafood, you just won’t be able to get enough!

Prep Time: 30 mins
Cook Time: 40 mins
Servings: 6
Main Ingredient: Chicken, Calamari, Shrimp, Scallops, Clam
Difficulty Level: 4

Ingredients to make Best Paella

1/2 cup olive oil
1 1/4 pounds chicken thighs
1/2 cup onion, diced
2 cloves garlic, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 pound calamari rings
1/4 pound small shrimp – peeled and deveined
1 teaspoon salt
2 teaspoons saffron threads
1 (14 ounce) can crushed tomatoes
1/2 cup peas
3 cups long grain rice
6 cups water
6 large clams in shell, scrubbed
6 jumbo shrimp in shells (21-25 per lb.)
6 large sea scallops
6 wedges lemon

Directions to make Best Paella

Step 1:Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
Step 2:Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
Step 3:Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
Step 4:Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

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