SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
SHIRLEY'S BAKED CLAM CASSEROLE
This is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.
Provided by Lindas Busy Kitchen
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Crush crackers.
- Mix clams or other seafood and crackers together.
- Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
- Divide the seafood mixture between the casserole dishes.
- Add melted butter over the top of each casserole dish.
- Squirt desired amount of lemon juice over top.
- of all.
- Sprinkle with desired amount of salt and pepper.
- Bake for 25 minutes at 325.
Nutrition Facts : Calories 809.5, Fat 59.7, SaturatedFat 10.2, Cholesterol 61.7, Sodium 1057.1, Carbohydrate 40.2, Fiber 1, Sugar 4.4, Protein 27.9
MAINE CLAM CASSEROLE
Provided by Vintage Recipes by Billie Hillier
Number Of Ingredients 6
Steps:
- Pour milk over crackers and let stand for 20 minutes
- Add other ingredients, including the claim juice, after
- Pour into a 2-quart greased casserole and bake at 350 F. for 45 minutes or until firm
MAINE CLAM CHOWDER
Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".
Provided by Mimi in Maine
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
- Heat the clam juice in a large saucepan on medium heat.
- In separate pan put the butter and onions and sauté till translucent.
- Add the flour and whisk continuously for 5 minutes.
- Add to the clam juice slowly whisking all the while so there will be no lumps.
- Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
- Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
- When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
- Make this a day ahead for flavor.
- NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.
Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1
CAP'N NEWICKS SEAFOOD CASSEROLE
I got this recipe from Maine Favorite Restaurants And Special Places Cook Book. They closed their restaurant in South Portland, Maine but still have their Dover, New Hampshire restaurant open last time I knew. A great place for seafood.
Provided by Mainely Debbie
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a fry pan add 2 tablespoons of butter and the sherry to scallops and shrimp, saute for approximately 4 minutes or until 1/2 cooked.
- Put sauteed mixture into a 9x12 glass baking dish including 1/2 the juices.
- Sprinkle salt, pepper and Old Bay over the top and stir.
- Add the remaining 2 tablespoons of butter to the crushed ritz crackers and mix well and sprinkle over the top of the scallops and shrimp.
- Slice haddock fillets to 1/2 inch thin and put over the top of the casserole.
- Squeeze fresh lemon over the haddock and sprinkle with parsley for color.
- Bake for 15 minutes or until haddock flakes with a fork.
Nutrition Facts : Calories 283.7, Fat 9.3, SaturatedFat 5.2, Cholesterol 192.7, Sodium 715.1, Carbohydrate 3.8, Fiber 0.5, Sugar 0.4, Protein 36
STEAMED MAINE CLAMS
There is nothing fancy about steamed clams the Maine way. Just soak the clams in salted water with some cornmeal that they cipher through them to get rid of some of the grit. Then scrub and steam. Last of all---dunk in butter. Mussels may be used in place of the clams.
Provided by Mimi in Maine
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large container place the gallon of water and salt.
- Put clams into his container and sprinkle cornmeal over it; place in refrigerator and let sit for about 20 minutes.
- Drain.
- With a stiff brush, scrub and clean the clams with cold water to get the grit off before cooking.
- Put about 1/2"-1" of water in the bottom of a clam steamer or other pot; bring to boiling.
- Place the clams on steamer rack over the water.
- Cover and steam for about 5-10 minutes only till shells open; don't overcook.
- Discard any clams that don't open.
- Dunk in butter.
Nutrition Facts : Calories 456.7, Fat 5.9, SaturatedFat 0.6, Cholesterol 192.9, Sodium 9761.7, Carbohydrate 22.4, Fiber 0.7, Sugar 0.1, Protein 73.3
SEAFOOD CASSEROLE
This recipe is from The Best Of Marjorie Standish, Seafood Down East Recipes. I just guessed on the can sizes for the minced clams and frozen shrimp soup because I had to put in a size for the recipe to be accepted. The can for the minced canned clams is about the size of a 5 ounce can of tuna and the soup is about the size of frozen juice concentrate.
Provided by Mainely Debbie
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Par boil the scallops for 3-5 minutes in water, drain and set aside.
- Par boil the haddock in water about 5 minutes, drain reserving 2/3 cup of cooking liquid. Flake haddock into large pieces and set aside.
- Mix melted margarine with crushed Ritz Crackers and set aside.
- Combine cooked scallops, haddock, clams and onion.
- Using one half of the crumb mixture, combine with the fish. Season lightly with salt and pepper if you wish.
- Combine thawed soup and haddock juice, mix with fish and taste for seasoning.
- Put in a 2 quart casserole. Casserole can be put in the refrigerator at this time and baked later.
- Before baking, cover top with remaining crumb mixture.
- Bake at 350 degrees for 40 minutes.
Nutrition Facts : Calories 220.3, Fat 12.5, SaturatedFat 2.1, Cholesterol 63.2, Sodium 248.9, Carbohydrate 2.6, Fiber 0.1, Sugar 0.4, Protein 23.2
AUNT PHYLLIS' CLAM CASSEROLE
Aunt Phyllis gave me this recipe and said it is alway a hit when she makes it. I have to get her involved in this website!
Provided by Oolala
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 4 ingredients in a large skillet, simmering for a few minutes.
- Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
- Place in a casserole dish and sprinkle with Parmesan cheese.
- Bake at 325 degrees F. for 20-30 minutes.
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