INGREDIENTS
24 ea Clams, shelled, and minced or 2 large cans minced
1/4 lb Butter
1 ea Onion, chopped fine
Bread crumbs
Jarlsberg cheese, grated
2 t Lemon juice
1 t Oregano
2 ea Green peppers, chopped fine
Hot pepper sauce
PROCEDURE
Simmer clams, lemon juice, oregano and butter in saucepan for 15 minutes. Add hot pepper sauce to taste, bread crumbs, onion, and green peppers, until mixture is the consistency of oatmeal. Fill clam shells with mixture and top with grated Jarlsberg. Bake in 325 degree oven for 15-20 minutes until mixture starts to bubble.
Ray’s Northwest Cioppino
Charles Ramseyer, Ray’s Boathouse (Serves four)
Broth:
2 tbsp olive oil
4 cloves chopped garlic
½ bulb chopped fennel
1 red pepper, diced
1 green pepper, diced
½ onion, diced
1 (28-oz.) can diced tomatoes in juice
1 cup tomato juice
4 cups fish stock or chicken stock
1 tsp chopped thyme
1 tsp chopped basil
salt and pepper to taste
2 finely diced jalapeño peppers
Seafood:
3 oz. butter
1 lb mussels, debearded
1 lb clams
½ lb salmon, filleted and diced
½ lb crab, cooked and cleaned, cut into four portions
1 lb shrimp (spot or tiger prawns)
1 cup white wine
Heat a stockpot and add olive oil. Sauté garlic, fennel, peppers, and onion for approximately 5 minutes. Mix in tomatoes, juice, stock, herbs, salt, and jalapeños. Let simmer for 20 minutes and set aside. Melt butter in a large frying pan. Add shellfish, white wine, and broth. Simmer for approximately 12 to 15 minutes. Taste and adjust seasonings. Serve in a large pot or soup tureen, or large soup bowls. Garlic bread is terrific with this!
Steamed Clams Bordelaise
(Serves 2 – 3 people as an appetizer)
INGREDIENTS
2 Oz. Olive Oil
1 Tablespoon Chopped Fresh Garlic
1/2 Medium Yellow Onion Sliced Thin
1/2 Cup Dry White Wine
2 Lbs Fresh Manila Clams
1 Cup Water
1 Teaspoon Chopped Fresh Italian Parsley
1 Tablespoon Butter
Juice From 1/2 Small Fresh Lemon (@ 1 Oz.)
PROCEDURE
Heat Olive Oil In A Large Pot (At Least 6 Quart).
Add Garlic & Onion, Sweat For About 5 Minutes On Medium Heat.
Add Clams (Wash & Rinse In Water First).
Add Wine & Water Cook On Medium-High Heat For 2 Minutes.
Add Parsley & Butter & Lemon Juice.
Cover & Cook On Medium Heat For About 5 – 7 Minutes.
Uncover & Stir – When Clams Are All Opened, It’s Ready To Be Served In Your Favorite Large Serving Bowl / Platter With Drawn Butter & Lemon Wedges.
SERVING SUGGESTIONS
Enjoy!
Oyster Sauces:
Horseradish Cocktail Sauce
INGREDIENTS
1 cup Chili Sauce or Ketchup
1 to 2 tablespoons grated fresh horseradish (or prepared if fresh is not available)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
Dash Tabasco or Other Hot Sauce
Dash Worcestershire Sauce
PROCEDURE
Mix all ingredients in a non-reactive bowl, cover and chill in refrigerator for at least 1 hour before serving.
Pickled Ginger-Cilantro Mignonette
INGREDIENTS
1 medium shallot, finely diced
1 cup Champagne vinegar
½ teaspoon cracked black peppercorns
½ teaspoon kosher salt
1 teaspoon pickled ginger, finely chopped
1 teaspoon fresh chopped cilantro
PROCEDURE
Mix all ingredients in a non-reactive bowl, cover and chill in refrigerator for at least 2 hours before serving.
Recipes
Clam Dishes:
Stuffed Clams
INGREDIENTS
24 ea Clams, shelled, and minced or 2 large cans minced
1/4 lb Butter
1 ea Onion, chopped fine
Bread crumbs
Jarlsberg cheese, grated
2 t Lemon juice
1 t Oregano
2 ea Green peppers, chopped fine
Hot pepper sauce
PROCEDURE
Simmer clams, lemon juice, oregano and butter in saucepan for 15 minutes. Add hot pepper sauce to taste, bread crumbs, onion, and green peppers, until mixture is the consistency of oatmeal. Fill clam shells with mixture and top with grated Jarlsberg. Bake in 325 degree oven for 15-20 minutes until mixture starts to bubble.
Ray’s Northwest Cioppino
Charles Ramseyer, Ray’s Boathouse (Serves four)
Broth:
2 tbsp olive oil
4 cloves chopped garlic
½ bulb chopped fennel
1 red pepper, diced
1 green pepper, diced
½ onion, diced
1 (28-oz.) can diced tomatoes in juice
1 cup tomato juice
4 cups fish stock or chicken stock
1 tsp chopped thyme
1 tsp chopped basil
salt and pepper to taste
2 finely diced jalapeño peppers
Seafood:
3 oz. butter
1 lb mussels, debearded
1 lb clams
½ lb salmon, filleted and diced
½ lb crab, cooked and cleaned, cut into four portions
1 lb shrimp (spot or tiger prawns)
1 cup white wine
Heat a stockpot and add olive oil. Sauté garlic, fennel, peppers, and onion for approximately 5 minutes. Mix in tomatoes, juice, stock, herbs, salt, and jalapeños. Let simmer for 20 minutes and set aside. Melt butter in a large frying pan. Add shellfish, white wine, and broth. Simmer for approximately 12 to 15 minutes. Taste and adjust seasonings. Serve in a large pot or soup tureen, or large soup bowls. Garlic bread is terrific with this!
Steamed Clams Bordelaise
(Serves 2 – 3 people as an appetizer)
INGREDIENTS
2 Oz. Olive Oil
1 Tablespoon Chopped Fresh Garlic
1/2 Medium Yellow Onion Sliced Thin
1/2 Cup Dry White Wine
2 Lbs Fresh Manila Clams
1 Cup Water
1 Teaspoon Chopped Fresh Italian Parsley
1 Tablespoon Butter
Juice From 1/2 Small Fresh Lemon (@ 1 Oz.)
PROCEDURE
Heat Olive Oil In A Large Pot (At Least 6 Quart).
Add Garlic & Onion, Sweat For About 5 Minutes On Medium Heat.
Add Clams (Wash & Rinse In Water First).
Add Wine & Water Cook On Medium-High Heat For 2 Minutes.
Add Parsley & Butter & Lemon Juice.
Cover & Cook On Medium Heat For About 5 – 7 Minutes.
Uncover & Stir – When Clams Are All Opened, It’s Ready To Be Served In Your Favorite Large Serving Bowl / Platter With Drawn Butter & Lemon Wedges.
SERVING SUGGESTIONS
Enjoy!
Oyster Sauces:
Horseradish Cocktail Sauce
INGREDIENTS
1 cup Chili Sauce or Ketchup
1 to 2 tablespoons grated fresh horseradish (or prepared if fresh is not available)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
Dash Tabasco or Other Hot Sauce
Dash Worcestershire Sauce
PROCEDURE
Mix all ingredients in a non-reactive bowl, cover and chill in refrigerator for at least 1 hour before serving.
Pickled Ginger-Cilantro Mignonette
INGREDIENTS
1 medium shallot, finely diced
1 cup Champagne vinegar
½ teaspoon cracked black peppercorns
½ teaspoon kosher salt
1 teaspoon pickled ginger, finely chopped
1 teaspoon fresh chopped cilantro
PROCEDURE
Mix all ingredients in a non-reactive bowl, cover and chill in refrigerator for at least 2 hours before serving.