Clams
Steamed Clams and Mussels
Instructions
- Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot. Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open.Remove from the heat and toss in the diced tomato.Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.
Notes
Ingredients
1 1/2 pounds small live hardshell clams such as Manila, scrubbed 1/4 cup butter 1/3 cup dry white wine 2 tablespoons fresh lemon juice 1/2 cup clam juice 2 tablespoons garlic minced or pressed 2 teaspoons chopped fresh basil or 1/2 tsp dry basil 2 teaspoons chopped fresh dill or 1/4 tsp. dry dill weed 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme or 1/4 tsp. dry thyme 1 pound small live blue mussels scrubbed and debearded1 small tomato diced Lemon wedges 1 tablespoon finely chopped parsley or other fresh herbs
Notes
Contributed by William E. Long, "Creative Clam Challenge" cook-off winner at the 2008 Boston Seafood ShowSteamed Clams and Mussels
Instructions
- Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot. Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open.Remove from the heat and toss in the diced tomato.Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.
Notes
Ingredients
1 1/2 pounds small live hardshell clams such as Manila, scrubbed 1/4 cup butter 1/3 cup dry white wine 2 tablespoons fresh lemon juice 1/2 cup clam juice 2 tablespoons garlic minced or pressed 2 teaspoons chopped fresh basil or 1/2 tsp dry basil 2 teaspoons chopped fresh dill or 1/4 tsp. dry dill weed 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme or 1/4 tsp. dry thyme 1 pound small live blue mussels scrubbed and debearded1 small tomato diced Lemon wedges 1 tablespoon finely chopped parsley or other fresh herbs
Notes
Contributed by William E. Long, "Creative Clam Challenge" cook-off winner at the 2008 Boston Seafood ShowSteamed Clams and Mussels
Instructions
- Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot. Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open.Remove from the heat and toss in the diced tomato.Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.
Notes
Ingredients
1 1/2 pounds small live hardshell clams such as Manila, scrubbed 1/4 cup butter 1/3 cup dry white wine 2 tablespoons fresh lemon juice 1/2 cup clam juice 2 tablespoons garlic minced or pressed 2 teaspoons chopped fresh basil or 1/2 tsp dry basil 2 teaspoons chopped fresh dill or 1/4 tsp. dry dill weed 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme or 1/4 tsp. dry thyme 1 pound small live blue mussels scrubbed and debearded1 small tomato diced Lemon wedges 1 tablespoon finely chopped parsley or other fresh herbs
Notes
Contributed by William E. Long, "Creative Clam Challenge" cook-off winner at the 2008 Boston Seafood ShowClams in Black Bean Sauce
Instructions
- Melt butter in pan. Add garlic and brown. In a large pan, add onion, lemongrass, garlic, sherry, salt, pepper, sesame oil and black bean sauce. Saute’ lightly. Add 3/4 cup of water and bring to a boil. Add washed clams to the pot. Mix well and cover. Bring to a boil until clams open. Sprinkle green onions on top and cover for 5 minutes.Take off stovetop and serve immediately.
Notes
Ingredients
4-5 pounds live clams scrubbed 1/2 stick butter 1 medium onion sliced 1 tablespoon lemongrass minced 1 clove garlic minced 3 tablespoons cooking sherry 1/2 teaspoon salt 3/4 teaspoon pepper 2 tablespoons sesame seed oil 3 tablespoons black bean sauce do not drain 1 green onion chopped for garnishAnthony’s Restaurants Steamed Clams Bordelaise
Instructions
- Wash clams thoroughly.Place all ingredients except lemon wedge and butter in pot with a little water.Cover and steam over medium heat until the clams open.Pour clams with broth into serving bowl.Garnish with lemon wedge.Serve with melted butter for dipping.
Notes
Ingredients
4 pounds Live Manila Clams 2 ounce Olive Oil 1 tablespoon Granulated Garlic 2 tablespoons chopped fresh parsley 1 Lemon Wedge for garnish 2 ounce Melted Butter for dippingNotes
A traditional favorite of the guests of Harbor Lights, this simple recipe highlights the flavor of steamed clams. The restaurant, which opened in 1959, is a Tacoma waterfront landmark which built its reputation by serving generous portions of seafood and steaks. Recipe revised for home preparation. Please visit our website at www.anthonysrestaurants.com for location addresses and reservation phone numbers. By Anthony’s RestaurantsGeoducks
Sauteed Geoduck
Instructions
- Salt and pepper geoduck, then flour lightly. Heat nonstick fry pan over medium high heat; add butter. When butter starts to melt, add geoduck to pan and cook 1 minute. Add mushrooms and asparagus and cook 1 minute. Add sake, soy sauce and sauté 2 minutes. Serve immediately with a wedge of lemon.How to Prepare a Geoduck• Cut along the edge of the shell with a sharp paring knife, separating the meat from the shell.• Discard the large egg-shaped stomach, leaving the siphon and breast.• Run the paring knife down the siphon to fillet it open. Remove any sand left inside.• Using the hottest water from your tap, rinse the geoduck under the running water for 1 - 2 minutes until the skin starts to soften and pull away from the siphon.• Peel the skin off the meat. You are now ready to slice or chop the geoduck for your recipe.
Notes
Ingredients
1-2 lbs geoduck, prepared and thinly sliced ½ teaspoon salt 1 tablespoon fresh cracked pepper ½ cup flour 2 tablespoons butter 4 shiitake mushrooms, chopped ½ lb asparagus, chopped 1 tablespoon sake 2 tablespoons soy sauce 1 lemon
Geoduck Ceviche
Instructions
- Mix together all ingredients and serve cold with tortilla chips.How to Prepare a Geoduck• Cut along the edge of the shell with a sharp paring knife, separating the meat from the shell.• Discard the large egg-shaped stomach, leaving the siphon and breast.• Run the paring knife down the siphon to fillet it open. Remove any sand left inside.• Using the hottest water from your tap, rinse the geoduck under the running water for 1 - 2 minutes until the skin starts to soften and pulls away from the siphon.• Peel the skin off the meat. You are now ready to slice or chop the geoduck for your recipe
Notes
Ingredients
1-2 lbs geoduck, prepared and chopped (see how to prepare geoduck) ½ cup lime juice 1/8 cup orange juice 1 cup Roma tomatoes, diced ¾c cup fresh cilantro ¼ cup red onion, diced 1 jalapeño, diced 1 cucumber, peeled and diced 1 orange bell pepper, diced Salt and pepper to taste Tabasco to tasteMussels
Steamed Clams and Mussels
Instructions
- Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot. Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open.Remove from the heat and toss in the diced tomato.Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.
Notes
Ingredients
1 1/2 pounds small live hardshell clams such as Manila, scrubbed 1/4 cup butter 1/3 cup dry white wine 2 tablespoons fresh lemon juice 1/2 cup clam juice 2 tablespoons garlic minced or pressed 2 teaspoons chopped fresh basil or 1/2 tsp dry basil 2 teaspoons chopped fresh dill or 1/4 tsp. dry dill weed 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme or 1/4 tsp. dry thyme 1 pound small live blue mussels scrubbed and debearded1 small tomato diced Lemon wedges 1 tablespoon finely chopped parsley or other fresh herbs
Notes
Contributed by William E. Long, "Creative Clam Challenge" cook-off winner at the 2008 Boston Seafood ShowSpicy Marinated Mussels
Instructions
- Mix together all ingredients except mussels. Set aside. Steam mussels until open. Drain and remove meat from the shell (save the shells for later). Combine mussels in prepared sauce and marinate in refrigerator until ready to serve. Place the marinated mussels back in the shells, garnish the tray and serve.
Notes
Ingredients
4-5 pounds live Mediterranean mussels scrubbed & debearded Juice of 1 lemon 2 tablespoons roasted sesame butter (tahini) 1/2 cup oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon sugar or honey 1 packet dry Italian dressing mix 1 tablespoon chopped basilProsciutto and Tarragon Mussels
Instructions
- Steam mussels in 1 inch of water, 2 Tbs olive oil, 1 tsp chopped garlic, and 1 tsp tarragon until opened. Drain and remove mussels from shells. Cover immediately so mussels will remain moist.In saute pan, cook onions in olive oil until soft. Add 1 Tbs chopped garlic and 1/2 cup chopped prosciutto; stir.Add 2 cups light cream, 1 tsp tarragon, dash of nutmeg, and salt and pepper to taste. Heat on high until it reaches a boil, stirring constantly. Remove from heat and stir in mussels.Serve immediately over linguine or your favorite cooked pasta.
Notes
Ingredients
2 pounds live mussels 1/2 cup white onion chopped 1/2 cup prosciutto chopped 2 clove garlic chopped 2 cups light cream 2 teaspoons tarragon Salt and Pepper to taste dash nutmegNotes
Courtesy of Rosemary Conners of Bangor, Maine First Place Winner in the GEM Recipe Contest; & The Great Eastern Mussel Farms, Inc. By Rosemary ConnersOysters
The Spar Oyster Stew
Instructions
- In olive oil and wine, saute oysters, green onion and garlic until oysters are firm. Add one-half cup evaporated milk, lemon pepper, dill weed and garlic powder. Bring to boil. Add cream, return to boil and reduce (2-3 minutes). Add tomatoes, salt and pepper. Remove from heat.Garnish with celery leaves and serve. Bon appetit!Hints: Serve immediately. You don’t want it to get a skin on top or begin to separate.
Notes
Ingredients
In olive oil and wine, saute oysters, green onion and garlic until oysters are firm. Add one-half cup evaporated milk, lemon pepper, dill weed and garlic powder. Bring to boil. Add cream, return to boil and reduce (2-3 minutes). Add tomatoes, salt and pepper. Remove from heat. Garnish with celery leaves and serve. Bon appetit! Hints: Serve immediately. You don’t want it to get a skin on top or begin to separate.Notes
Courtesy of The Spar Cafe and Bar, 114 Fourth Ave. E., Olympia, WA. Call 360-357-6444. Makes one individual serving of 1-1/2 to 2 cups. If you want to serve more with this recipe, double the ingredients, except for the cream. By The Spar Cafe and BarOyster Stew
Instructions
- Put fat in a 3 quart saucepan and when hot, add chopped onions. Cook onions until clear but not brown, on slow flame. Add oysters, with liquid, and cook until oysters curl. In meantime, add a handful of chopped onion tops and parsley. Add hot milk. Serve immediately.
Notes
Ingredients
2-1/2 tablespoon fresh bacon fat 1 pound onion chopped 2 pints fresh shucked oysters with liquid 3 cups milk heated 1 handful parsley and onion tops choppedScalloped Oysters and Fennel
Instructions
- Preheat the oven to 425 degrees. Trim the root and leaves from the fennel bulb and reserve some of the feathery leaves for a garnish. Quarter the bulb and cut it across into thin slices; cut the root into julienne. Melt 2 tablespoons butter in a pan and sauté the fennel over medium-low heat for about 5 minutes, stirring. Drain the oysters, saving the liquor and adding the lemon juice to it. When the fennel has cooled somewhat, mix it with the oysters.Butter a shallow, ovenproof dish (about 8 inches in diameter) and scatter a third of the bread crumbs in the bottom. Cover with half the oyster-fennel mixture, then scatter another third of bread crumbs over it. Layer the remaining oyster-fennel mixture, then spread the last crumbs on top. Spoon over the reserved oyster liquor, dot with remaining butter, add salt and pepper to taste, Bake for 25 minutes, until golden brown and bubbling.Garnish with the reserved fennel leaves; serve immediately.
Notes
Ingredients
1 bulb fennel about 12 ounces 3 1/2 tablespoons butter 1 pint shucked oysters with their liquor 1 1/2 cups dry bread crumbs 2 tablespoons lemon juice Salt and Pepper to tastePan Fried Oysters
Instructions
- Beat together eggs, milk, salt, pepper and garlic powder. Set aside. Mix together biscuit mix, bread crumbs and flour. Set aside. Rinse and drain oysters. Dip oysters in egg mix, then coat with breading. Fry in 1/2 ” cooking oil over medium heat for 3 or 4 minutes until oysters are golden brown on both sides. Garnish and serve.
Notes
Ingredients
2 pints shucked oysters drained & rinsed 2 eggs 1/2 cup milk 1 teaspoon garlic powder 1 cup biscuit mix 1 cup Italian bread crumbs 1 cup flour 1 cup Salt and Pepper to taste lemon wedges and parsley for garnishNotes
Recipe Courtesy of Xinh Dwelley By Xinh DwelleyGlazed Oysters on Crab and Leeks
Instructions
- Butter four scallop sells (or small ovenproof dishes) and set aside. Quarter the leek, rinse it under running water, then pat dry. Chop the leek to measure about 1 cup. Over low heat, melt the remaining butter in a saucepan, add the leek and cook until softened, about 5 minutes, stirring frequently. Remove from the heat and stir in the crab meat. Spread the mixture on each of the scallop shells.Put the oysters in a small saucepan with their liquor, the wine and the lemon juice. Poach them just until their edges begin to curl. With a slotted spoon to drain them, place the oysters on the crab mixture, dividing them among the four shells. Over high head, reduce the liquid remaining in the pan to about 1/3 cup, skimming the surface as it boils down. Add the cream and reduce further, until the sauce is thick and concentrated in flavor. Season delicately with salt and pepper, and spoon the sauce over the oysters.Just before serving, preheat the broiler and run the dishes under it briefly, only enough to glaze them.Serve immediately.
Notes
Ingredients
2 tablespoons sweet butter 1 leek roots and green tops trimmed 1 cup lump crab meat picked over for any remaining bits of shell 1 pint oysters with their liquor 1/2 cup white wine 3 tablespoons lemon juice 1 cup heavy cream Salt and white pepper to tasteChicken with Oysters & Straw Mushrooms in Spicy Szechwan Sauce
Instructions
- Preparation for sauce: Heat the sesame oil in a heavy medium saucepan over medium heat. Add the garlic, celery, chilies, and ginger and saute 2 min. Mix in the tomatoes, stock, vinegar, wine, soy sauce, and sugar. Simmer 5 min. Combine cornstarch and water. Stir to dissolve. Add to sauce in the saucepan and bring to a boil, whisking occasionally. Let stand at room temp.Preparation for Meat: Heat sesame oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add to skillet. Saute until cooked through – about 5 min. Divide chicken onto 4 plates. Add oysters and mushrooms to the same skillet. Saute 2 min. Spoon the oysters and mushrooms around the chicken. Add sauce to the same skillet and bring to a boil. Spoon the sauce over the chicken, oysters, and mushrooms. Sprinkle with cilantro and green onion.Serve with steamed rice.
Notes
Ingredients
3 tablespoons oriental sesame oil 2 tablespoons garlic minced 2 tablespoons celery finely chopped 2 tablespoons red jalepeno or serrano pepper finely chopped 2 tablespoons fresh ginger peeled, minced 1 cup tomatoes diced 1 1/2 cups chicken stock 2 tablespoons red wine vinegar 2 tablespoons dry white wine 2 tablespoons light soy sauce 2 tablespoons sugar 1 tablespoon cornstach 2 tablespoons water 2 tablespoons oriental sesame oil 4 boneless chicken breast halves cut diagonally into strips 12 fresh oysters shucked 2 cups straw mushrooms or oyster mushrooms 12 fresh cilantro sprigs 3 green onions juliennedNutrition Facts
Shellfish: A healthy low-fat, high-protein food
Maintaining good health and a sense of well-being are top priorities in today’s hectic and stressful world. People are paying more attention to their diets and turning to healthy, sustainable shellfish.
A University of Washington study confirms that shellfish are a healthful addition to a balanced low-fat diet. Shellfish are much lower in saturated fat than pork or beef and provide high quality protein. In addition, shellfish contain significant amounts of heart-healthy omega-3′s, are excellent sources of protein, and are especially good sources of iron, zinc, copper, and vitamin B12.
Specific nutrition information for:
Geoducks
Geoduck clams are the largest burrowing clam native to North America, and have been known to weigh more than fifteen pounds. Available fresh year-round, they are prized as a delicacy for sushi, sashimi, and fritters, and are delicious minced for chowders and dips.
Rated by Environmental Defense and the Monterey Bay Aquarium.
| Nutrition Facts | |
|---|---|
| Serving Size: about 1 piece | |
| Amount Per Serving | |
| Calories 74 | strong>Calories from Fat 8.7 |
| % Daily Value * | |
| Total Fat 1g | 2% |
| Saturated Fat 0.1g | 1% |
| Trans Fat 0g | 0% |
| Omega 3 0.15g | |
| Cholesterol 34mg | 11% |
| Sodium 56mg | 2% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 12.77g | 26% |
| Iron | 78% |
| * The Percent Daily Values are based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs. | |
Clams
Pacific Coast clams are available fresh year-round. Species vary in size and flavor, but are all easy to prepare and delicious steamed, fried or in chowder. Manila clams are known for their sweet, mild flavor; Littleneck clams, the native steamers of Washington, tend to be more full flavored.
Rated by Environmental Defense and the Monterey Bay Aquarium.
| Nutrition Facts | |
|---|---|
| Serving Size: about 1 piece | |
| Amount Per Serving | |
| Calories 74 | Calories from Fat 8.7 |
| % Daily Value * | |
| Total Fat 1g | 2% |
| Saturated Fat 0.1g | 1% |
| Trans Fat 0g | 0% |
| Omega 3 0.15g | |
| Cholesterol 34mg | 11% |
| Sodium 56mg | 2% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 12.77g | 26% |
| Iron | 78% |
| * The Percent Daily Values are based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs. | |
Mussels
Revered by shellfish connoisseurs, mussels are available fresh year-round. Blue mussels, the original native mussel of the Pacific Coast, are prized for their exceptionally sweet flavor and tender meat. Mediterranean mussels are also sweet, easy to prepare, and good in a variety of preparations.
Rated by Environmental Defense and the Monterey Bay Aquarium.
| Nutrition Facts | |
|---|---|
| Serving Size: about 1 piece | |
| Amount Per Serving | |
| Calories 86 | Calories from Fat 20 |
| % Daily Value * | |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0g | 0% |
| Omega 3 0.46g | |
| Cholesterol 28mg | 9% |
| Sodium 286mg | 12% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 11.9g | 24% |
| Iron | 22% |
| * The Percent Daily Values are based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs. | |
Oysters
The Pacific Oyster is large, deeply cupped and fast growing, capable of reaching over 12 inches. It’s sweet and mild flavor is highly valued. Pacific oysters are harvested year round. Oysters in the shell can be served raw, baked, steamed or grilled.
Rated by Environmental Defense and the Monterey Bay Aquarium.
| NUTRITION FACTS | |
|---|---|
| Serving Size: about 1 piece | |
| Amount Per Serving | |
| Calories 81 | Calories from Fat 20.7 |
| % Daily Value * | |
| Total Fat 2.3g | 4% |
| Saturated Fat 0.5g | 3% |
| Trans Fat 0g | 0% |
| Omega 3 0.72g | |
| Cholesterol 50mg | 17% |
| Sodium 106mg | 4% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 9.45g | 19% |
| Iron | 28% |
| * The Percent Daily Values are based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs. | |