Recipe courtesy of Stacy Deetz at the Hangry Kitchen. Click the button below for the recipe.
CLASSIC OYSTER STEW: SEAFOOD SIMPLICITY AT ITS BRINY BEST
Recipe courtesy of Fearless Eating. Click the button below for the recipe.
Steamed Littleneck Clams in Saffron Broth with Butter
(Single Serving, multiply by how every many people you are trying to feed)
Ingredients:
12 littleneck clams, scrubbed
1 tablespoon olive oil
1 clove garlic, minced
1/2 shallot, finely chopped
A pinch of saffron threads
1/4 cup dry white wine
1/2 cup seafood or chicken broth
1 l-2 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
Salt and black pepper to taste (no salt is needed because the clams are very briney)
1/2 Lemon juiced
Crusty bread for serving
Instructions:
Prepare the Clams: Scrub the littleneck clams under cold running water to remove any dirt or sand. Discard any clams that are cracked or open and won’t close when lightly pressed.
Saffron Broth: In a small pot or saucepan, heat the olive oil over medium heat. Add the minced garlic, chopped shallot, and saffron threads. Sauté for 2-3 minutes until the garlic and shallot are fragrant and the saffron releases its color and aroma.
Adding Liquids: Pour in the white wine and allow it to simmer for 2-3 minutes to cook off the alcohol. Add the seafood or chicken broth to the pot. Bring the mixture to a gentle simmer.
Steaming the Clams: Add the cleaned littleneck clams to the pot. Cover with a lid and let them steam for 5-7 minutes, or until the clams open. Discard any clams that haven't opened after cooking.
Butter and Seasoning: Once the clams are cooked, add the butter to the broth. Let it melt into the broth, stirring gently to incorporate. Season the broth with salt and black pepper if needed and a squeeze of fresh lemon juice. Stir in the chopped fresh parsley.
Serve: Serve with slices of crusty bread to soak up the flavorful broth.
Baked Stuffed Clams
This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 45 min
Serves: 4
Ingredients
· Handful of large clams
· 1/2 cup butter (1 stick)
· 3 tablespoons minced onion
· 1 clove garlic, minced
· 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
· 1 cup breadcrumbs
· 1 tablespoon lemon juice
· 2-3 sloshes of champagne or white wine
· 1 tablespoon clam juice (or cooking liquid from steaming the clams)
· Salt, to taste
· Freshly ground black pepper, to taste
· 1/4 cup grated Parmesan cheese
Directions
Fill a large pot with 1 1/2 to 2 inches of water or beer. Bring liquid to a boil. Add the clams to the boiling liquid. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten). Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely.
Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside.
Preheat the oven to 350°F. Place a rack in the center of the oven.
In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, champagne and clam juice. Stir until the stuffing mixture is completely moistened. If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs. Add salt and pepper to taste.
Stuff the clam shells, sprinkle with Parmesan. Lay clam shells on a baking dish. Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.
Serve.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Summer Seafood Grilling Menu
This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 40 min
Serves: 5
Ingredients
For the streamers:
· 1 cup water
· 1 ½ cups beer
· 2 scallions, chopped
· 1 bay leaf
· ½ stalk celery
· Black pepper
· 2-4 lbs steamer clams
· Melted butter
For the grilled cod:
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon oregano
· 1 teaspoon thyme
· 1 teaspoon cayenne
· 1 teaspoon celery seed
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1 teaspoon all spice (optional)
· 1 teaspoon ground cloves (optional)
· 1 lb cod
· 3 tablespoons olive oil
For the scallops:
· 1 lb scallops
· 1 tablespoon butter
· 1 teaspoon Old Bay
· Pinch of salt
· Black pepper, to taste
· 1 teaspoon garlic powder
Directions
For the steamers:
Add water, beer, scallions, bay leaf, celery and black pepper in a pot and bring to a boil. Add steamer clams and cook until they open (7-10 minutes). Discard unopened clams. Strain broth and reserve for rinsing shucked clams. Serve with melted butter.
For the grilled cod:
Preheat grill to medium-high heat. Clean and oil grates.
Make a spice blend with paprika, garlic, onion, oregano, thyme, cayenne, celery, salt and pepper and you can add all spice or cloves if you choose. Lather fish lightly in a little olive oil and dredge in spice blend.
Grill skin side down on medium-high indirect heat for 4 to 5 minutes and flip fish, cook for another 3 to 4 minutes till the fish just barley becomes flaky.
Fish will not stick to the grill grates if it is cooked enough - if the fish is sticking let it cook a little longer before flipping.
For the scallops:
Melt a tablespoon of butter in a pan. Sprinkle scallops with Old Bay, salt, pepper and a little garlic powder. Make sure skillet is hot, add scallops. Sear scallops on one side, flip and sear another 1-2 minutes on the other side. Serve hot.
Serve this seafood dinner with grilled corn, caprese salad and sautéed peppers.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Sake and Ginger Steamed Razor Clams with Crispy Garlic, Fresh Herbs and Sake Butter
This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Serves: 2
Ingredients
· 3 cloves of garlic, chopped
· oil to fry garlic (I used olive oil)
· 1 cup of sake
· 2 scallions (use the white part for the sake, and the green part chopped for garnishing)
· 1 thin slice of ginger, julienned
· 2 cloves of garlic, crushed
· Dash sea salt
· 12 razor clams
· 1 tablespoon unsalted butter
· Soy sauce, to taste
For serving:
· Fresh herbs (scallion, parsley, chives, cilantro)
· Red chilis (optional)
Directions
For the crispy garlic:
Fry chopped garlic in oil until nice and golden (crispy). Remove from oil and set aside. Save that garlicky oil for later.
For the steamed razor clams:
Pour sake into pan or pot, add white part of scallion, ginger, crushed garlic and a dash of salt. Bring to boil.
Once sake starts boiling, add clams into pan, cover and steam for about 3-4 minutes or until they are fully opened. Remove clams and place them on a plate.
For the sake butter sauce:
Strain broth, save the julienned ginger for garnishing.
Remember that garlic oil from earlier? Add strained broth into the oil, bring to boil. Reduce heat to medium and let sake broth simmer until reduced by half. Remove from heat, stir in butter and a spoon of soy sauce or dashi (feel free to adjust according to your preference). Spoon sake butter reduction on clams, garnish with ginger, fresh herbs (i.e. scallions, parsley, chives and/cilantro), red chilis (optional) and crispy garlic. Serve!
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Arugula Salad with Scallops, Peaches, and Corn
This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 20 minutes
Serves: 4
Ingredients
· 1 lb local MA sea scallops
· 2 tablespoons olive oil, divided
· 1 tablespoon lemon juice
· 1/4 teaspoon salt
· 2 ears of fresh sweet corn, shucked
· 3 large peaches, halved and pitted
· 8 ounces arugula
· 1/2 cup balsamic vinaigrette dressing
Directions
Dry the scallops, then toss with 1 tbsp of the olive oil, the lemon juice, and the salt. Set aside in the fridge.
Heat a grill (regular grates or griddle top) to medium-high heat. Brush the remaining olive oil over the corn and peach halves. Place the corn and peaches on the grill and cook for about 7-8 minutes total, flipping halfway through. When done, set aside on a plate.
Place the scallops on the grill. Grill for 2-3 minutes per side. Remove to a plate.
Divide the arugula between 4 plates. Remove the corn kernels from the cob and chop the peaches, then add both to the salad. Place the scallops on top. Drizzle with balsamic vinaigrette.
Enjoy alone or alongside fresh bread.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Quahog & Sea Scallop Chowder
This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 1 hour
Serves: 6-8
Ingredients
For the clam broth:
· 15-20 quahogs
· 5 cups of water
For the chowder base:
· 2 sweet onions
· 3 medium potatoes, chopped
· 6 pieces of bacon, chopped
· 1 lb sea scallops, quartered
· 4 tablespoons unsalted butter
· 6 cups (roughly) of clam broth
· 2 cups half and half or heavy cream
· 15-20 quahogs from the clam broth (chopped)
· 2 sprigs of rosemary
· salt, to taste
· black pepper, to taste
For the roux:
· 4 tablespoons unsalted butter
· 1/4 cup clam broth
· 1/4 cup flour
Directions
This chowder is a 5 step process- but can be made as quickly or as slowly as you’d like (days if you’d prefer to prep on the weekends).
Step 1 - For the clam broth:
Place quahogs in 5 cups water in a large pan (same one you will use for the chowder). Boil on the stove for around 10 minutes, or until clam shells open. As clams open, remove from pot and place meat in a bowl. Discard the shells after all quahogs have been removed. Let the broth sit for 20-30 minutes to settle all the fine particles. After it settles, pour liquid in a container and set aside for future use. You can strain the liquid as you pour or you can leave the last bit of liquid with particles in the pan so they do not make its way into the chowder. While the clam broth is brewing chop your onions, potatoes, bacon and quarter your scallops.
Step 2:
Place chopped bacon in the pot to fry - rendering the fat . Once bacon is cooked add 4 tablespoons of unsalted butter to the pan. Add chopped onion and let onion soften. Once the onion is cooked, add rosemary sprigs and add 6 cups of clam broth. Turn temperature up so it is a rolling boil and add potatoes. Cook for 15 minutes, or until the potatoes are cooked.
Step 3:
Pan fry the quartered scallops so they are almost done ( 1-2 minutes, as scallops cook quickly) - and set aside with the clams.
Step 4:
While the potatoes are cooking, in a separate pan cook the roux. Place the unsalted butter and clam broth in the pan to boil. Once boiling add flour and whisk until thickened. Turn heat off and allow roux to sit while the potatoes finish.
Step 5:
Once potatoes are finished cooking. Whisk the roux base into the pot. Add 2 cups half and half and continue mixing. Chowder should start to thicken. Add the clams and scallops to the chowder and allow the chowder to simmer and develop flavor while thickening. Salt and pepper to taste. Enjoy.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Baked Sea Scallops
This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 30 minutes
Serves: 2-4
Ingredients
· 1 lb sea scallops
· 2 tablespoons white cooking wine
· +/- 8 Ritz crackers
· 2 tablespoons salted butter
· salt, to taste
· black pepper, to taste
· lemon wedges
Directions
Preheat oven to 380 degrees F.
Place scallops in a shallow baking dish. Add white cooking wine (roughly 2 TBS) I typically eyeball the white wine so it is visibly on the bottom of the entire baking dish. Add 2 TBS of softened butter to the top of the scallops - we opted for chive compound butter this time. Crush Ritz crackers until the entire surface of the scallops are covered. Place in oven & bake for 25 min.
Add salt and pepper to taste. Serve with lemon wedges.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Fried Sage Seared Scallops
This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Serves: 4-6
Ingredients
· 2 tablespoons extra virgin olive oil
· 10-15 sage leaves
· 3/4 lb sea scallops, patted very dry, tough side muscle removed
· 1 tablespoon salted butter
· sea salt
· ground black pepper
For serving (optional):
· lemon wedges
Directions
1. Add olive oil to a large skillet over medium heat. When hot, add sage leaves and pan fry for 1—2 minutes until crispy. Remove from pan and set aside.
2. Sprinkle scallops with salt and pepper on both sides. Add scallops to the hot skillet (don’t crowd them!) over medium high heat and sauté another 1—2 minutes until desired doneness. Do not overcook.
3. Top scallops with crispy sage. Serve right away with lemon wedges.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
New England Butter Clam Fettucine
This recipe is courtesy of Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Baked Clams Oreganata
Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem . Click the button below to access recipe.
This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.
Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.
#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant
Bay Scallop and Flounder Dumpling Soup
BAY SCALLOP & FLOUNDER DUMPLING SOUP 🥟
This recipe is from Aliya Zarei as part of the Massachusetts Seafood Amabassador Program
Yields 30-34 dumplings
Time: 2hrs
DUMPLINGS
Dumpling wrapper
150gm bay scallops
1pc of flounder fillet
1 stalk of scallions
4pcs of dried shiitake (soaked in hot water)
Few pcs of bamboo shoots
1tbs low sodium soy sauce
1tbs rice wine/dry sherry or 1/4ts chicken bouillon powder
1tsp sesame oil
1tbs corn starch
1ts grated ginger
Salt & white pepper
BROTH (bring everything to boil and let all the flavors infuse, scoop all herbs out before serving)
1L chicken stock (I used homemade, but store bought is fine too)
1tbs light soy sauce
3 thin slices of ginger
3 stalks of scallions
Salt to taste
Chopped scallions for serving
Others (optional): veggie of choice, noodles, crispy garlic, pickled radish, chili crisp
Dumpling methods:
- mix soy sauce, rice wine, grated ginger, sesame oil and corn starch
- chop or grind other ingredients and pour them into sauce mix. Cover and let sit in the fridge for 1 hour
- lay out dumpling wrapper on damp paper or kitchen towel
- place a teaspoon of filling in the center of the wrapper
- dip your fingers into a bowl of water, rub outer edges
- fold into half and press the edges to seal in the filling, and then create a few pleats along the sealed edges
- in a pot, bring water to a boil and carefully place dumplings into boiling water. Let cook for a few minutes until cooked through and slightly translucent (Boil or steam dumplings, noodles and veggies in a separate pot, not in the broth)
- add cooked dumplings into a hot bowl of broth with noodles, veggie and scallions
Tips: having dumpling wrapper on damp surface prevents it from drying. It’s much easier to make dumplings with wet fingers.
This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.
Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.
#MASeafood
#SeafoodiesNE
#sponsoredpost
@massmarinefisheries
@woodsholeseagrant
NEW ENGLAND CIOPPINO
Recipe courtesy of Fearless Eating. Click the button below for the recipe.
SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).
FISHERMAN’S STEW
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
FOR THE STEW
½ onion, diced into ½-inch pieces
2 tablespoons olive oil
⅓ cup white wine
1 cup water (or kelp broth; recipe on page 20)
1 15-ounce can diced tomatoes
¼ cup pitted green olives, rinsed and sliced
1 tablespoon capers, rinsed
2 garlic cloves, smashed and coarsely chopped
1 bay leaf
1 teaspoon red chili flakes
Salt and pepper to taste
¼ cup parsley, roughly chopped
Several slices crusty bread
SEAFOOD
½ pound mussels, cleaned
½ pound littleneck or other clams
2 pounds lobster, only claws and tail in shell
1 pound Acadian redfish fillets (or other white fish), cut into pieces
½ pound squid, rings and tentacles
Pinch of saffron (optional)
2 tablespoons olive oil
Salt and pepper to taste
INSTRUCTIONS
Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread.
