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
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.
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.
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
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
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