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Shellfish

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.

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Summer Seafood Grilling Menu

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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.

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FISHERMAN’S STEW

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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!

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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.