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Chef2Chef Recipe Club - Volume 6 Issue 43 - March 3, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I grew up on the east coast in New Hampshire. It was perfectly acceptable to show up at a friend's house with 5 pounds of steamer clams and a pound of butter, just as an excuse to visit. We'd steam those clams in a small amount of water until they just opened, strain the broth and serve it on the side for rinsing the clams. Melted butter was always near by. Tibbey and Sheila, if you're out there, I'm thinking of you. Today I have four clam recipes for you. There is also a whole section of clam recipes in our new Seafood Recipe Guide, http://recipes.chef2chef.net/recipe-seafood/ You'll also find some quality vendors who would love to send some fresh clams right to your door. -------------------------------------------------- Catalina Offshore Products For over twenty years Catalina Offshore Products Inc. has been distributing the freshest seafood to wholesalers who sell to restaurants and supermarkets everywhere. Now Catalina is selling its freshest seafood, including a variety of sushi/sashimi grade products, directly to the public via the Internet for wholesale prices. For More Information http://html.chef2chef.net/goto.php?id=400 -------------------------------------------------- Clams Casino Yield: 4 servings 1/2 cup bread crumbs 4 Tbsp. butter, softened 2 red bell peppers, finely chopped 2 Tbsp. parsley, finely chopped 1 Tbsp. green onions, finely chopped 1/2 tsp. cayenne pepper 24 littleneck clams 6 sliced bacon, cooked crisp, crumbled Preparation: Combine bread crumbs, butter, red bell pepper, parsley, green onions and cayenne pepper, blend well. Shuck clams, leaving loosened clam meat in one half of shell and discard other half of shell. Place clams in a baking dish and cover each with about a teaspoon of the casino mixture. Broil clams 4 to 6 inches from heat for about 3 minutes or until browned. Garnish with bacon and serve immediately. -------------------------------------------------- Great-Alaska-Seafood.com At Great-Alaska-Seafood.com we select only the freshest Wild Alaska fish and shellfish, then quickly process it. We assure you the very highest quality because we process it ourselves. We offer Free FedEx Shipping direct to your door. Featuring the world's very largest king crab legs, colossal sea scallops, troll caught wild white king salmon, fresh halibut, sockeye and king salmon, plus a great assortment of gourmet quality alder-smoke seafood items. Great gift ideas at http://html.chef2chef.net/goto.php?id=397 -------------------------------------------------- Asian-Style Spicy Noodles with Clams Yield: 4 servings Ingredients: 24 fresh clams, scrubbed 8 oz. vermicelli pasta 2 Tbsp. sesame oil 1 red bell pepper, thinly sliced 1/4 cup onion, chopped 1/4 cup leek, chopped 6 garlic cloves, chopped 1 Tbsp. fresh ginger, peeled and chopped 1 tsp. crushed red pepper flakes 1 cup water 3 Tbsp. rice vinegar 2 Tbsp. light soy sauce 1/2 cup fresh cilantro, chopped 1/4 cup chives, chopped Preparation: Cook pasta according to package directions, al dente. While pasta is cooking, in a medium sauce pan heat 1 Tbsp. sesame oil over medium-high heat. Add bell pepper, onion, leek, garlic, ginger and crushed red pepper flakes. Sauté until bell pepper begins to soften, approximately 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to a boil. Add clams. Cover pot and cook until clams open, approximately 10 minutes (discard any that do not open). Drain pasta well. Return to pot and toss with 1 Tbsp. sesame oil. Divide pasta between four bowls. Spoon clams and sauce over pasta. Sprinkle with cilantro and chives and serve. -------------------------------------------------- Athens Foods: More fillo than anyone, everyday, all over the world! Athens is world's largest producer of fillo dough and fillo products. We have over 40 years of experience in perfecting the fillo dough process and are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Find AthensT and ApolloT Fillo Dough in your local supermarket or specialty foods store. For more information about Athens or where to buy http://html.chef2chef.net/goto.php?id=395 -------------------------------------------------- Clam Stew Yield: 6 servings 1-1/2 dozen littleneck clams, scrubbed 1-1/2 lbs. swordfish 2 Tbsp. extra-virgin olive oil 1 cup onion, chopped 1 tsp. garlic, chopped 1 28-oz. can diced tomatoes 1 6-oz. can tomato paste 1/4 cup fresh basil, chopped 1/4 cup fresh arugula, chopped 2 tsp. paprika 1/4 tsp. black pepper 1cup dry white wine Preparation: Wash clams under cold running water and set aside. Cut swordfish into 1-inch pieces, set aside. Heat oil in large saucepan over medium heat. Add onion and garlic, sauté until tender. Add tomatoes, tomato paste, basil, arugula, paprika and pepper. Cover and bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add wine, clams and fish. Cover and simmer on medium heat until clams open. Remove clam meat from shells and return to stew; discard the shells. Mix thoroughly and serve. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Do you need an brand new Chef Knife? Chef Revival is giving away eight 8 inch Chef Knives on March 31st to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Russell Cronkhite's cookbook, A Return To Sunday Dinner. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 Chef Paul Prudhomme, creator of Magic Seasoning Blends, offers a FREE sample of his NEW Salmon Magic. Call 1-800-457-2857 for a sample with recipes. http://html.chef2chef.net/goto.php?id=387 You can get a FREE Food and Wine Apron with your paid subscription of only $19.95. That's a 37% discount from the cover price and the apron is beautiful. http://html.chef2chef.net/goto.php?id=379 -------------------------------------------------- Steamed Clams 2 dozen littleneck clams 1 cup dry sherry 1/2 cup green onions, chopped 2 tsp. garlic, chopped 2 tsp. fresh ginger, chopped Preparation: Wash clams thoroughly under cold running water and set aside. Place all ingredients except clams in a large saucepan. Simmer on medium heat for three minutes, add clams and cover. Simmer until clams open, remove clams to a large bowl. Simmer remaining liquid until it is reduced to 3/4 cup. Pour liquid over clams and serve. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |