Manhattan-Style Seafood Stew

Cuisine: Stews

Category: Stews

Servings: 4

Ingredients:

5 sl Bacon, chopped
1-1/2 lg Onions, chopped
5 lg Shallots or Green Onions,
Chopped
5-1/4 lb Cans Italian Plum Tomatoes,
Drained
24 oz Bottled Clam Juice
3/4 c Dry White Wine
3 Bay Leaves
1/4 ts Dried Red Pepper, crushed
1 lb White Rose Potatoes, peeled,
Quartered lengthwise, and
Thinly sliced
Salt
Ground Pepper
3-1/2 lb Clams, well scrubbed
1/2 lb Sea Scallops, halved
Crosswise
1/2 lb Uncooked Medium Shrimp,
Peeled and deveined, with
Tails left intact
30 Fresh Basil Leaves, thinly
Sliced
1 tb Lemon Peel, julienned

Instructions:

Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally.

Clam Chowder, Maine Style

Cuisine: Soups

Category: Soups

Servings: 4

Ingredients:

1/4 lb Salt pork
1 qt Water
1-1/2 c Onions -diced
2 c Clams
3 c Potatoes - diced
12 fl Evaporated milk

Instructions:

Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (mor or less) of water and bring it to a boil. Add the diced potatoes and bring back to a boil. Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper. When done, add the evaporated milk. Turn off heat and let set. Heat again just before serving. Serve with Crackers.

Clam Chowder ( New England Style )

Cuisine: Soups

Category: Soups

Servings: 6

Ingredients:

24 Clams
3 c Water
1/2 lb Pork, diced
3 tb Butter
1 Onion, sliced
3 Potatoes, diced
1-3/4 c Half & half
1 tb Soy sauce
2 Cloves garlic, crushed
1 ts Basil
1 ts Parsley
1 ts Thyme

Instructions:

Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot.

Clam Chowder ( Manhattan Style )

Cuisine: Soups

Category: Soups

Servings: 3

Ingredients:

36 Live clams
1/2 ts Thyme
3 tb Butter
1 Bay leaf
3/4 lb Diced pork
3 Cloves garlic, diced
4 Chopped onions
1 tb Soy sauce
2-1/2 c Chopped celery
4 Chopped tomatoes
1-1/2 c Chopped carrots
4 Diced potatoes
3 ts Fresh parsley
2-1/2 qt Liquid
-clam water and water
3 ts Basil

Instructions:

Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells and mince fine;reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, thyme, bay leaf, garlic and soy sauce. Stir incorrect amount of liquid (clam cooking water and additional water if needed); simmer, covered 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings, if necessary. Serve immediately, with crackers.

File Gumbo Lafayette

Cuisine: Kosher

Category: Kosher

Servings: 4

Ingredients:

1 pk Okra,frozen,sliced (10 oz.)
1/3 c Beef Frye drippings
1 c Green onions w/tops,chopped
1 c Celery, diced
1 Clove garlic, minced
1/4 c Flour
2 c Hot water
1 cn Stewed tomatoes (16 oz.)
Salt to taste
1/4 ts Pepper
1 Bay leaf
Tabasco to taste
1 cn Salmon (15 1/2 oz.)
1 ds File or to taste
1-1/3 c Cooked rice

Instructions:

Thaw okra and saute in Beef-Frye drippings or veg. shortening for 10 min. stirring occasionally. Add onions, celery, and garlic and cook abt. 5 min. more. Stir in flour. Add hot water, stirring constantly, and cook until slightly thickened. Add tomatoes, salt, pepper, and by leaf and cover. Simmer for additional 20 min. on low heat. Remove bay leaf and add Tabasco sauce. De-bone and skin salmon and add to gumbo. Heat thoroughly. Add dash of file' just before serving. Serve in soup bowls or plates over hot cooked rice.