What an amazing clam dish to serve to your friends and familyNumber of Servings: 3Ingredients: 1 51 oz Sea Watch Chopped Sea Clams, drained and juice reserved*16 oz Penne or Shell Pasta4 Cups Heavy Cream2 Cups Fresh Pineapple, chopped2 Cups Fresh Mango, chopped2 Red Peppers, diced2 Cups Scallions, diced¼ Garlic, chopped2 Tbsp Jamaican Jerk Dry Seasoning1 Tbsp Ground CorianderSalt and Pepper, pinchLime Twist, garnishInstructions: Boil pasta until al dente and drain. Sauté garlic, mango, pineapple, and red pepper in pan. Then add clams, heavy cream, scallions, garlic and seasonings. Heat at medium high temperature until sauce reduces and starts to thicken. Add pasta to pan and serve in large bowl. Garnish with lime twists in center.
*For a low fat version, replace heavy cream with the reserved clam juice from clams and reduce jerk seasoning to 1 tablespoon.
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Here is tasty but quick dish for any evening!Number of Servings: 14Ingredients: 51oz can Sea Watch Whole Ocean Clams1 Pint Grape Tomatoes, halved1 Pint Mixed Pitted Olives, rough chopped½ Cup Basil, sliced2 Cloves Garlic, minced2 Tbsp Italian Spices½ Cup Extra Virgin Olive OilShaved hard cheese or crumbled soft cheeseInstructions: Drain juice from clams and reserve for future recipes. Mix all ingredients together in a bowl except for the cheese. Marinate for at least 2 hours. Serve on a large platter and garnish with cheese
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Number of Servings: 4Ingredients: 4 pounds cherrystone or little neck clams, scrubbed6 tablespoons margarine, melted3/4 cup dry white wine3/4 cup water1 1/2 tablespoons chopped fresh parsley1/4 teaspoon tabasco sauceInstructions: Bring margarine, wine, water, parsley and tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open. Divide clams into 3 or 4 serving bowls. Ladle broth over them.
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Number of Servings: 4Ingredients: 1 tablespoon butter1/4 cup chopped onion1/4 cup chopped red pepper2 tablespoons flour2 cups diced potatoes1 cup frozen whole-kernel corn1 can (14.5 oz) vegetable broth1 tablespoon chopped fresh thyme or 1 teaspoon dried8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained2 cups 2% milkChopped fresh parsleyInstructions: Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender.
Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender.
Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.
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Number of Servings: 6Ingredients: 1 (28oz.) can whole peeled tomatoes, undrained1 Cup chicken broth1/2 Cup chopped onion2 Cloves garlic, minced1 1/2 teaspoons dried oregano1 (6oz.) package saffron rice1 (10oz.) package frozen peas, thawed1 (9oz.) package frozen artichoke hearts, thawed6 oven-roasted drumsticks (about 1 pound)1 (10oz.) package frozen cooked shrimp, thawed7 Ounces surimi seafood, crab or lobster flavored, chunk style1 (10oz.) can whole baby clams, drainedNutrition Information: Calories: 524
Protein: 56g
Carbohydrates: 48g
Fat: 12g
Cholesterol: 200mg
Sodium: 1012mg
Percent Calories from fat: 20%
Instructions: Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain.
Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through.
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Number of Servings: 4Ingredients: 3 large red bell peppers1/4 Teaspoon salt1/8 Teaspoon pepper2 dozen oysters (about 1-1/2 oz. each) in the shell, scrubbed2 dozen clams (about 1 oz. each) in the shell, scrubbed2 dozen mussels in the shell, scrubbed and de-beardedInstructions: Roasted Red Pepper Sauce:
Cut peppers in half lengthwise; remove seeds and stems. Cut 2 to 3 small slits in both ends of each half; press down on peppers to flatten them. Coat peppers with butter-flavored cooking spray. Place on grill over hot coals, skin side down, until tender and slightly charred, allowing 10 to 12 minutes and turning occasionally. Place peppers in food processor fitted with steel cutting blade. Process until smooth. Stir in salt and pepper. Transfer to serving dish; set aside.
Mixed Shellfish Grill:
Arrange oysters (cup side on grill), clams and mussels on grill 4 to 5 inches from hot coals. Cover with lid or aluminum foil. Cook 7 to 12 minutes, depending on size. Clams will pop open when done (discard any that do not open). Oysters will begin to steam or bubble around the fluted edges when done. Remove to a platter as soon as they are done.
Pry open oysters with an oyster knife or other sturdy knife.
Serve with Roasted Red Pepper Sauce.
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Alternative species: Hard or soft shell clams, well scrubbed oysters, or scallops shellsNumber of Servings: 4Ingredients: 30-40 Good-size mussels, cleaned and debearded1/2 Cup dry white wine1 Tablespoons olive oil1 Clove garlic, minced1 Tablespoon fresh lemon juiceInstructions: Place the mussels in large pot with the wine and the olive oil. Steam over medium-high heat, shaking occasionally, just until the mussels are open, about 10 minutes. Remove from the heat and take the mussels from the pot. While they cool slightly, strain the liquid using a strainer, lined with cheesecloth, and return it to the pot; add the garlic and cook, stirring, over medium-high heat until there are only 2 tablespoons of liquid left.
Remove the mussels from their shells and add them to the sauce with the lemon juice, reheating gently. Serve hot at room temperature, with toothpicks.
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The Meal Makeover Moms have lightened up one of everyone’s favorite dishes, Linguine with Clam Sauce. Clams are a great source of protein and this dish is low in fat and calories. Another bonus: This meal is pantry-ready!Number of Servings: 4Ingredients: 8 ounces dried linguine1 tablespoon olive oil1 teaspoon bottled crushed garlic or 1 to 2 garlic cloves, minced8 ounces asparagus, trimmed and cut into ½-inch piecesOne 14 1/2-ounce can diced tomatoesOne 6 1/2-ounce can whole or minced clams, undrainedOne 6 1/2-ounce can whole or minced clams, drained3/4 cup 1% lowfat milk2 tablespoons all-purpose flour1/4 cup grated Parmesan cheeseNutrition Information: (per serving)
390 calories
8g fat
2g saturated fat
620mg sodium
57g carbohydrates
4g fiber
26g protein
20% vitamin A
40% vitamin C
25% calcium
110% iron
Instructions: Cook the linguine according to package directions. Drain and return to the pan.
While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and asparagus and cook, stirring frequently, 1 to 2 minutes. Add the tomatoes, raise the heat, and bring to a boil. Reduce the heat and simmer until the asparagus softens, about 10 minutes. Combine the milk and flour in a small bowl and whisk until well blended. Add the milk mixture, one can of drained clams, and one can of undrained clams to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Pour the sauce over the linguine and toss to combine. Serve in individual bowls and sprinkle with Parmesan cheese.
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Number of Servings: 2Ingredients: 6 – 26/30 Ocean Garden® Authentic Mexican Shrimp6 – mussels4 – little neck clams½ - cup colored peppers, cubed¼ - cup white onions, cubed¼ - cup chorizo, cooked & drained½ - garlic clove, minced2 – Bay leaves1 ¾ - cup white wine2 - cups fish stock3/4 – cup tomato sauce5 – fingerling potatoes, cooked3 – pieces fish (2 ounces each piece)Instructions: In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve.
Source:
Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec
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Seafood Alternatives: mussels, clamsNumber of Servings: 4Ingredients: 2 cups mushrooms, sliced1/4 cup green onion, sliced1 tablespoon butter or margarine1 (10-ounce) jar oysters, well drained6 eggs1 cup milk1/4 teaspoon paprika1/4 teaspoon pepper2 tablespoons cooked, crumbled baconNutrition Information: (per serving)
Calories: 226
Fat: 14.27g
Sat. Fat: 6.03g
Protein: 16.47g
Cholesterol: 360.70mg
Sodium: 315mg
Instructions: Sauté mushrooms and onion in melted butter in an oven-proof skillet for 3 minutes. Pat oysters dry with a paper towel and add to mushroom mixture. Saute 1 minute or until oysters begin to curl. Drain any liquid. Remove skillet from heat and set aside. Beat eggs, milk, paprika and pepper with a wire whisk until well blended. Pour mixture over oyster mixture in skillet. Sprinkle with bacon. Bake at 400 degree F for 20 to 25 minutes or until set and browned. Cut into wedges to serve.
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