This New England Clam Chowder is so creamy and rich. Perfect for the Fall-Winter weather to warm the tummy!  Here is a simple version, but feel free to add minced cooked bacon for a smokey flavor or use fresh clams if you like. The possibilities are endless.

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, peeled and cubed
1 1/2cups heavy cream
1/2 cup whole milk
2 TBLS of celery sliced thin
4 TBLS butter
4 TBLS onion, minced
3 sprigs of fresh thyme
1 bay leaf
Salt and pepper to taste

Directions;
Boil the potatoes until just turning soft, drain and set aside. In a pot melt the butter and saute the onion and celery until soft. Add the cream and milk. Bring to a light simmer for about 15 minutes.
Drain and separate the canned clam juice from the clam pieces. Add the clam juice to your desired thickness into the cream, onion and celery. Add all the other ingredients, except the clam pieces into the pot. Simmer covered on low for about 10 minutes. Add the clams and stir. Remove the thyme and bay leaf. Serve with crackers.

The Manhattan clam chowder is perfect for freezing. It only takes 30 minutes to prepare.

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, cubed
1/2 green pepper, diced
One 14.5oz can stewed tomatoes, rough chopped
2 TBLS of celery sliced thin
1 bottle of clam juice

Directions;
Drain the canned clams juice into a pot and set aside the clam pieces. Place all the other ingredients into the pot except the bottled clam juice.   Add as much of the bottled clam juice as you like to your desired thickness. Simmer covered on low for about 25 minutes. Add the clams and stir. Serve with crackers.

This Baked Stuffed Shrimp recipe is easy and impressive.
Start off by making my crab cake recipe for the stuffing.
You can freeze these too.

Ingredients;
Eighteen 16-20 count or larger raw peeled and deveined shrimp
Make my crab cake recipe
Paprika
2 TBLS of each, Olive oil and butter
Lemon wedges

Directions;
Preheat oven 375.
You can stuff the shrimp laying on their side or stand them up flatting them and pile the stuffing on the opposite side of where they were cut and cleaned. Place them into an open baking dish.
Drizzle with the oil and place pieces of butter around the shrimp. Sprinkle with paprika.
Bake at 375 for 10-12 mins until the shrimp are pink and firm up. Serve with lemon wedges.

You’ve probably noticed I’ve been posting a lot of salads. With the summer here they are light and easy to prepare. You can buy the shrimp already cooked or buy them raw and boil them for a few minutes, removing the shell and back vein.
Here is my take on shrimp salad.

Ingredients;
2 LBS shrimp, deveined, shelled, cooked and then chilled
1/2 cup scallion, chopped fine including some of the dark green stem
3 TBLS dill, chopped
1 cup mayo
1 TBLS white wine vinegar
1 cup celery, chopped
1/2 TSP Dijon mustard
Salt & pepper to taste
Parsley for garnish

Directions;
Mix all ingredients except shrimp & parsley. Mix the dressing with chilled shrimp. Sprinkle with chopped parsley. Serve over salad greens, in a croissant, stuffed into a cored whole tomato/avocado, or on anything that you like.

**reduce the mayo or use fat free to make this health friendly

Crab Louis is a very old dish dating back to the early 1900’s. It’s a great flavorful salad for the summer and easy to put together. Be sure to use a good grade of chilled crab like backfin or lump. It makes all the difference. Garish however you like or leave it plain. I like it served in an avocado. This recipe will serve 4.

Ingredients (Dressing);
1 cup mayo
1/4 cup ketchup based chili sauce
1/4 cup snipped chives
6 large green olives, sliced
1 TBLS capers
2 TSP lemon juice
1 TSP Worcester sauce
Salt & pepper to taste

Directions;
Mix together and keep chilled.

Ingredients;
Two avocado’s, sliced in half, pit and skin removed
1 LB crab meat, backfin or lump, the chilled refrigerated type
Sliced hard boiled egg
Lemon wedges

Gently mix half the dressing with the crab meat. Place the avocado halves in a plate, you might want to take a thin slice off the side facing the plate so they don’t tilt over. Place 1/4 of the crab in the pit cavity of each avocado half and garnish with the balance of ingredients. Pour the remaining dressing over the crab and garnish. Serve slightly chilled.

This seafood rice dish is a meal on it’s own. Very easy to make and you can change the seafood to what ever you like or add minced cajun style sausage for a kicked up flavor.

Ingredients;
1LB mussels, cleaned OR you can buy them frozen
1/2 LB raw shrimp, shelled and deveined
1 cup rice
2 TBLS oil
1 med onion, diced
1/3 red bell pepper, diced
2 cups water or seafood broth/stock, low sodium
2 TBLS tomato paste
1 TSP dried parsley
Dash of dried basil
Dash of red pepper flakes
Salt to taste (I would not add salt if you use seafood broth or stock)

Directions;
In a 4 qt pot saute the onion and bell pepper in the oil just until soft. Add the rice, parsley and basil and stir. Add the water/broth, tomato paste, salt and pepper flakes. Bring to a low simmer for about 10 minutes covered. Add the shrimp and mussels, stir and simmer for about 10 more minutes, covered until most of the liquid is absorbed and the rice is tender.

There are many variations of lobster roll recipes. I make it the classic New England way.

Ingredients;
8oz cooked lobster meat, chilled, (if you want to use live lobsters you’ll need about 3LBS of whole lobsters steam cooked, shelled and cooled)
1/4 cup mayonnaise
2 TBLS minced celery
1 TBLS minced onion
Salt and pepper to taste
1 TBLS melted butter
2 NE style hot dog rolls, lightly toasted, they are sliced on the top instead of the side but either will do

Directions;
Brush the rolls with melted butter and toast lightly in the broiler. Cut the chilled lobster meat into chunks. Mix in all other ingredients.
Fill the toasted rolls with the lobster mixture and serve.

**omit the butter and use lite or non fat mayo to make this health friendly

While visiting New Orleans we had Jambalaya, a classic dish and enjoyed it so much.
I played with the flavors and here is my version.

Ingredients:
1 cup white long grain rice
2 cups chicken or seafood stock or more if you like it more soup like
1/2 cup minced onion
1-2 cloves garlic, crushed and minced
1 cup frozen cut okra
2 TBLS olive oil
1/2 red bell pepper, chopped fine
1 TBLS Chef Paul Prudhomme’s salt free Magic Seasoning or any similar brand such as Tony’s (found in the spice aisle)
1/2 TSP cayenne pepper or more if you like heat
2 TBLS tomato paste
1 LB raw shrimp, 12oz cleaned and frozen crawfish tails,  Cajun sausage link sliced or cooked white meat chicken or combine all 4 to equal a pound or pound in a half.

Directions:
In a large frying pan heat the oil and sauté the onion and bell pepper until soft. Add the garlic and okra for another minute. Add the seasoning, rice and cayenne pepper and stir. Transfer to a sauce pot and add the stock and tomato paste and stir. Increase the heat to bring it to a boil. Add the pound of seafood/meats and stir. Lower to a low simmer covered for about 20 minutes, until the rice is cooked.

This recipe is for Baked Clams when fresh clams aren’t available. It’s easy and sometimes an introduction to those who don’t want to try a fresh whole clam.
I myself prefer fresh whole clams.

25 foil clam shells (you can find them in specialty stores or on Amazon)
4 cans (6.5oz each)of chopped or minced clams with the juice
1 1/2 cups Italian flavored bread crumbs
4 TBLS unsalted butter
4 TBLS olive oil
1 TSP garlic powder (not salt)
1/4 cup grated Locatelli or Parmesan cheese
1 TBLS fresh chopped parsley
1/2 TSP dried oregano
1 TBLS lemon juice
dash of red pepper flakes
Mix everything together, the mixture should be wet, add more clam juice if needed. Spoon onto clam shells about a tablespoon size and place on a cookie sheet.
Bake at 350 for 10 minutes or until lightly brown.

tuna tossed salad is a great salad for a meal, refreshing and satisfying.
Be sure to use a good olive oil and vinegar for best taste results.

Ingredients;
1 head red leaf lettuce, washed dried and torn into pieces
1 tomato, large diced
1 cucumber, peeled and large diced
3 thin slices red onion
6-10 olives, any kind you like
5oz-6oz can tuna, drained, any kind you like, I used Bumble Bee gold solid albacore
1/4 cup cheese, any kind you like, I used Feta
1/4 cup extra virgin olive oil
1/4 cup vinegar, any kind you enjoy; fig, balsamic, red vine, flavored
a good sprinkle of each; dried basil, oregano, parsley & black pepper

Directions;
Place all in a bowl and toss. Serve immediately or withhold dressing and serve anytime.

Use the tender and flavorful sea scallops for this recipe.

You can make any shellfish with White Wine Butter Sauce, just adjust the cooking time accordingly.

Ingredients:
1LB fresh sea scallops
1 TBLS shallot, minced
4 TBLS unsalted butter
1/2 cup dry white wine
1 TBLS fresh lemon juice

1/2 cup Italian flavored bread crumbs mix with a drizzle of olive oil so they are a little pasty.

Directions:
Preheat oven to 400.
Place the scallops in an oven proof baking dish, set aside.
In a frying pan saute the butter and shallot for a few minutes. Turn the heat to high and add the wine and lemon juice. Simmer for a few minutes.
Pour over the scallops and top each of them with a little of the bread crumb mixture. Bake for about 10-15 minutes until they are just firm.

This recipe is a staple at our Christmas Eve “Feast of the Seven Fishes”

This Marinara sauce is light, versatile and only takes 30 minutes from stove to plate.
Try it as a plain sauce or with my variations listed at the end of the recipe.
Pictured is with shrimp over linguine.

Ingredients:
2 TBLS olive oil
2 cloves garlic, crushed and minced
3-4 leaves of fresh basil, torn
28oz-35oz can crushed tomatoes in puree (my favorites are “Pomi, Sclafani or Tuttorosso” brand)
add some red pepper flakes if you like spicy

Directions:
Heat a 3qt sauce pot add the oil and garlic for 2-3 minutes. Add the balance of ingredients and simmer covered for 30 minutes.
This will cover about 3/4 LB pasta.

**variations**
add up to 1LB of all or either; raw deveined, shelled shrimp, bay scallops, cut/cleaned calamari and simmer just a few minutes longer, until the seafood is cooked.
Or serve over anything you like such as store bought fresh pasta.

Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and deveined, tails can be left on

Directions:
Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.

This is an easy and quick impressive dish to make. Serve Shrimp Scampi on a large platter garnished with lemon slices.

Ingredients:
1 LB linguini, cooked according to the box directions (I prefer Barilla or DeCecco pasta)
1LB raw shrimp, peeled and deveined
4 TBLS butter
5 TBLS extra virgin olive oil
2 shallots, minced
3 cloves garlic, minced
2/3 cup dry white wine
Juice of one lemon
¼ cup finely chopped parsley leaves, fresh is best
Dash of red pepper flakes
Salt to taste

Directions:
In a large skillet pan on med heat melt the butter and add the olive oil, shallots and garlic. Sauté for 2 minutes and add the lemon juice. Turn the heat up and add the shrimp and the balance of the ingredients sauté shrimp for just 2 minutes on each side. Pour over cooked pasta, garnish with lemon slices and serve in a large platter.

This White Clam sauce recipe is fast and easy.

5 cans (6.5 oz each) chopped or minced clams with the juice,
If you have a market that offers fresh clams or just the meat & juice by all means use it.
Otherwise Bumble Bee is the best canned brand

¼ cup virgin olive oil
3 cloves fresh garlic, diced and mashed
2 TBLS parsley dried or fresh
1 TBLS basil dried or fresh
1 TSP oregano, dried
3 TBLS fresh lemon juice
3 slices of lemon for garnish
¼ cup grated Parmesan cheese for garnish
1/4 cup white wine (optional)
Dash of red pepper flakes
1LB linguine, cooked and drained, I like Barilla or De Cecco pastas

Directions:

Boil the water and cook the pasta according to the box directions.
Pour the oil in a sauce pot and saute the garlic for a minute or so. Add the other ingredients and simmer for only 2 minutes. Pour over cooked pasta and serve. Garnish with a sprinkle of grated Parmesan cheese and a few lemon slices.

This Spanish Garlic Shrimp recipe is from the Catalonia region of Spain.  One pan, 15 minutes and you have dinner.
I first saw this many years ago on a PBS station cooking with chef “Ef”.
Make my Spanish Saffron Rice recipe

1/2 cup virgin olive oil
4 cloves of garlic, peeled and mashed
1 LB raw shrimp, peeled and deveined
1/2 TSP crushed red pepper flakes
1/2 TSP Tabasco sauce
1 TSP Paprika
3 TBLS dry sherry
1 TBLS tomato sauce
Parsley and lemon slices for garnish
Cooked rice for serving

Directions:
In a large frying pan heat oil and saute garlic and shrimp for one minute. Add the balance of ingredients and saute for 2-3 minutes, until shrimp are cooked. Serve over my saffron rice reipe and sprinkle with parsley and lemon slices.

This recipe is a great one pot cook out dish that feeds many.

1 box-bag Zatarain’s shrimp, crawfish, crab boil
2-4 LBS shellfish, such as shrimp, crawfish or crab
1 large onion, quartered
12 small red potatoes
12oz-16oz pkg kielbasa or smoked sausage, sliced into 2-3  inch pieces
6 ears of corn, husked and broken in half
about 3 quarts of water
Old Bay seasoning

Directions:
Put the water, potatoes, seasoning bag and onion in a large pot big enough to accommodate all of the above ingredients. Bring to a simmer and add the sausage and corn. Cook until the potatoes are tender. Add the shellfish and bring to a boil. Cook only until the shellfish turns color. Sprinkle with Old Bay seasoning to your liking. It’s ready to serve in about 3-5 mins.

Grilled Shrimp on a skewer is a great cook out recipe for a main course or as an appetizer. Add grilled veggies. Use the same marinade but separate skewers, they need to cook longer than the shrimp.

Ingredients:
1 LB 16-20 count raw shrimp, peeled and deveined but the tail shell left on
1/4 cup olive oil
1/4 cup lemon or lime juice
3 cloves garlic, peeled and crushed
1 TSP dried basil
Dash of dried oregano
1/2 TSP ground pepper
1 TSP paprika
Metal or bamboo skewers (soak bamboo skewers in water to prevent them from burning up)

Directions:
Combine all ingredients and marinate refrigerated for 2-8 hours. Place shrimp on skewer and grill on open flame or in broiler for 5-7 mins, basting and turning once just until firm, not translucent but not shrinking in size.

This is easy once you get the hang of rolling it up. It’s looks so impressive on the serving plate.

Recipe Ingredients:
12 OZ. SMOKED SALMON SLICES
8 OZ CREAM CHEESE (BLOCK TYPE NOT WHIPPED)
6-7 OZ CREME FRAICHE
BUNCH OF FRESH DILL
PACKAGE OF FRESH CHIVES
SMALL JAR OF BLACK CAVIAR
WHITE PEPPER TO TASTE
ONE LOAF RYE OR PUMPERNICKEL PARTY BREAD

Recipe Directions:
ARRANGE SALMON SLICES ON A SHEET OF PLASTIC WRAP CREATING AS MUCH A SOLID LONG PIECE AS POSSIBLE. SPRINKLE WITH WHITE PEPPER.

CREAM TOGETHER THE CREAM CHEESE & CREME FRAICHE.
SNIP CHIVES AND DILL INTO CREAM MIXTURE, ABOUT 2 TABLESPOONS OF EACH.
SAVE SOME DILL ENDS FOR GARNISH.

PLACE A LOG OF CREAM MIXTURE ALONG THE EDGE OF THE SALMON. USING THE PLASTIC WRAP TO HELP LIFT THE EDGE, ROLL INTO A LONG LOG FORM. TWIST THE ENDS OF THE PLASTIC WRAP AND TIE THEM WITH A TWIST TIE
MAKING A TIGHT LONG LOG. REFRIGERATE FOR SEVERAL HOURS OR FOR AS LONG AS TWO DAYS.
UNWRAP AND CUT LOG INTO 1 INCH PIECES AND PLACE ON BREAD (YOU CAN ALSO CUT THE BREAD WITH A COOKIE CUTTER TO MAKE DIFFERENT SHAPES). GARNISH WITH CAVIAR AND A SPRIG OF DILL.

Recipe Ingredients:
2 x 6-8oz salmon filets
3 TBLS vegetable oil
1/4 cup light brown sugar
2 TBLS lemon juice

Recipe Directions:
Simmer all ingredients for about 5-10 mins, except the salmon. Brush salmon with glaze twice beginning with skin side down on the grill for 5 mins on each side.

Recipe Ingredients:
2 x 6oz Swordfish
1 TSP Chef Tony’s or Paul Prudhomme’s Seafood Magic (found in the spice aisle)
1 clove crushed garlic
2 TBLS lemon juice
3 TBLS currants , minced (they are found near the raisins)
Add a dash of cayenne pepper if you like spicy

Recipe Directions:
Place fish in a plastic bag and add all ingredients. Marinade 4 hours to overnight. Place fish on grill and cook for about 5 mins on each side.

It pays to buy the better grade crab meat in the refrigerated area for this Maryland Style Crab cakes recipe.

Recipe Ingredients:

13-16oz Back fin or lump crab meat
1 X-Lrg egg, slightly beaten
2 Heaping tablespoons mayo
1 Teaspoon dry mustard
1/2 Teaspoon Old Bay Seasoning
Dash of Tabasco
1 Tablespoon minced parsley
Salt & pepper to taste
6-8 crushed crackers

Recipe Directions:
Stir together all ingredients except crab.  Then gently add crab meat, and fold into mixture.

Pat into patties & refrigerate for 1 hr. Fry until golden brown or spray/brush with oil and bake on parchment paper at 375 for 20 mins.
If you like the taste of Old Bay Seasoning you can dust the tops with it too.

Variations:
Add chopped green or red pepper
Add chopped sauteed shallot or onion
Add chopped chives or green onion

A great recipe to bring to a party.  Can be assembled the night before and baked just before serving. Every time I make this I see someone scrapping the dish to get the last bit out!

Recipe Ingredients:

2 (6oz) cans chopped or minced clams with the juice
1 Tbsp. lemon juice
6 TBLS unsalted butter
1 sm. onion chopped
1/2 of a green or red pepper chopped
1 Tsp each; garlic powder (not salt), oregano, parsley, red pepper flakes
3/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese + a little more for the top

Recipe Directions:

Sauté the onion & pepper in the butter until soft. Mix in all other ingredients and place in a baking dish. Top with a little cheese and bake 20 min on 350.  Serve warm.

She crab soup INGREDIENTS:

2 TBLS BUTTER, UNSALTED
1 TBLS FLOUR
EQUAL PARTS MILK TO HEAVY CREAM (1QT)
3 TEASPOONS ONION PULP-JUICE (GRATED FINE WORKS WELL)
8oz – 16oz CRAB MEAT (BACKFIN OR JUMBO LUMP)
¼ TEASPOON PEPPER
FEW DASHES OF TABASCO
1 TEASPOON WORCESTERSHIRE SAUCE
½ TEASPOON SALT
FEW DASHES OF PAPRIKA
4 – 6 TBLS DRY SHERRY
PARSLEY
Recipe DIRECTIONS:
IN A SAUCE PAN MELT THE BUTTER AND STIR IN THE FLOUR TO MAKE A RUE BUT DO NOT LET IT DARKEN. SLOWLY ADD THE MILK AND HEAT UNTIL SOME STEAM IS COMING OUT OF THE POT. ADD THE BALANCE OF THE INGREDIENTS EXCEPT THE SHERRY.
HEAT FOR 15-20 MINS.
SPOON INTO BOWLS AND ADD A TABLESPOON OR SO OF SHERRY TO EACH BOWL.