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Solomon’s Island Clam Chowder
Ingredients:
1 12 ounce can fresh shucked chowder-size hard clams (or 12 chowder-size hard clams in shell)
3 large potatoes
2 medium onions
3 carrots
3 green peppers
3 strips bacon
3 cups water
Clam liquid plus water to equal 2 cups
1/4 cup (1/2 stick) butter
salt and pepper, to taste
Instructions:
Drain clams, reserving liquid. Finely chop clams; strain liquid if necessary (shuck and chop clams if in shell; strain and reserve liquid). Finely chop potatoes, onions, carrots, green peppers and bacon. Put in 4 quart pot, add water and bring to boil. Reduce heat, cover and simmer 40 minutes. Add clams and clam liquid, simmer 15 minutes more. Add butter, salt and pepper. Makes 6 generous servings.
Crab Tarts
Ingredients:
pastry for 2 crust pie
3 large eggs, beaten
3/4 cup skim milk
2 tbsp. cream cheese, softened
1 tbsp. onion, minced
1/4 cup fresh parsley, chopped fine
1/2 cup carrots, shredded
1 pound Maryland crabmeat
1/2 tsp. nutmeg
1/4 tsp. white pepper
pinch salt
Instructions:
Roll out dough thinly and cut out 2″ diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with a fork. Bake for 5-7 minutes at 450°. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells. Bake for 25 minutes at 375° or until a toothpick inserted comes out clean. Serve hot. Makes 60 tarts
Hot Crab Dip
Ingredients:
1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish
Instructions:
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.
Chesapeake Bay Crab Salad
Ingredients:
1 pound Maryland crabmeat
1/4 cup mayonnaise
1 tsp. chopped pimiento
2 tsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. hot pepper sauce
juice of one lemon
1/3 cup chopped celery
lettuce, lemons & paprika for garnish
Instructions:
Carefully remove all cartilage from crabmeat. In a bowl, mix together mayo, pimiento, mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice and celery and blend well. Pour over crabmeat and toss lightly but evenly. Refrigerate. Serve in a bowl lined with lettuce leaves and garnish with lemons and paprika
Maryland Seafood Pasta
Ingredients:
1 lb box pasta - either Penne, Rotini, Fettuccine, or a mix of shapes
1 (or 2) Fresh Garlic Cloves - crushed
Extra Virgin Olive Oil
1 medium zucchini julienned
1 cup broccoli florets
12 fresh (uncooked) medium sized shrimp peeled and deveined
½ pound fresh (uncooked) sea scallops cut into quarters
1 pound Maryland crabmeat (pasteurized or fresh)
1 Large Ripe Tomato - seeds removed and diced
2 Scallions (Green Onions) - minced
3 Fresh Basil Leaves - julienned
Dry White Wine
Fresh grated Parmesan Cheese
Instructions:
Cook pasta according to box instructions. While pasta is cooking peel and de-vein shrimp and set aside. Cut scallops and set aside. With a clean knife cut vegetables and set aside. Be sure not to over cook pasta. When cooking time is up drain, rinse, and set aside in a large serving dish with a cover to keep pasta warm. Heat a large sauté pan over medium heat for about 1 minute. Coat pan generously with 3-4 tablespoons olive oil. Add garlic and cook for about 30 seconds. Add zucchini and broccoli sauté till they just start to turn a bright green. Add shrimp and scallops, stir and cook until they start to turn opaque (a few minutes - do not over cook). Reduce heat to medium low. Add crabmeat, tomatoes, scallions and basil. (Optional) Add peppers and/or a few sprinkles of seafood spices. Add ½ Cup White Wine. Toss or stir mixture for 4-5 minutes - or until everything is warm. Combine seafood and vegetable mixture with cooked pasta, mix gently and sauté lightly, adding olive oil and wine as needed till everything is coated and warm. Serve immediately with grated cheese on top or served at the table. Serves 4-6 people
Oyster Dressing
Ingredients
1 large stalks celery
½ cup (1 stick) margarine or butter
1/2 teaspoon mace
1/2 teaspoon tarragon
½ teaspoon lemon juice
8 slices day-old bread, cubed
1 medium onion
1 teaspoon salt
½ teaspoon lemon and pepper seasoning
1/2 teaspoon poultry seasoning
1 pint shucked Maryland oysters, with liquor
Instructions
Finely chop celery and onions. Saute in margarine or butter until tender. Mix in seasonings. Add oysters with liquor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water, as desired. Makes about 4 cups dressing.
Herb-Stuffed Oysters
Ingredients
12 large fresh oysters in shell
2 tbls margarine or butter
2 tbls lemon juice
2 tbls onion, finely minced
1 tbls dried tarragon
1/4 tsp lemon pepper seasoning
1/8 tsp hot pepper sauce (Tabasco)
1 10 oz package frozen spinach, thawed and chopped
2 tbls Parmesan cheese, grated
Instructions
Remove lid of oyster shells. Place a single layer of oyster shells in a 9-by-13-inch baking dish. (Nestle shells in rock salt or on crumpled foil to secure.) Place one oyster in each shell. Squeeze all the moisture out of the spinach. Melt margarine or butter with lemon juice, onion, tarragon, lemon pepper, and Tabasco in a skillet over medium-high heat. Saute until soft, about 5 minutes, stirring frequently. Top each oyster with a generous tablespoon of spinach mixture. Sprinkle with Parmesan cheese. Bake at 450 F. until cheese is golden brown, about 10 minutes.
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