1 pint clams
1/4 cup chopped yellow onion
1/2 cup chopped green pepper
1 cup chopped celery
1 cup clam liquor and water
1 cup diced potatoes
1/4 tsp. thyme
1 tsp. slat
Dash cayenne or to taste
2 cups tomato juice
Drain clams and save liquor. Chop. Fry bacon until lightly brown. Add onions, green pepper and celery and cook until tender. Add clam liquor and water, potatoes, clam seasonings, and clam. Cook for about 15 minutes or until potatoes are tender. Add tomato juice, heat and serve hot.
1 pint clams
1/4 cup chopped bacon
1/4 cup chopped onion
1 cup clam liquor and water
1 cup diced potatoes
1/2 tsp. salt
Dash pepper
2 cups milk
Chopped parsley
Drain clams, chop and save liquor. Fry bacon until lightly brown. Add onion and sauté until tender. Add clam liquor and water, potatoes, seasonings and clams. Cook until potatoes are tender. Add milk, heat. Garnish with chopped parsley sprinkled over the top. Serve hot.
1 pint shucked clams
3 Tbsp. butter
2 small cloves garlic crushed
1 Tbsp. chopped onion
1 Tbsp. finely chopped green pepper
1/2 cup finely chopped celery
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried thyme leaves, crushed
1/2 cup clam liquor
3 drops Tabasco hot pepper sauce or to taste
1 Tbsp. chili sauce
1 egg, lightly beaten
1 Tbsp. dried parsley flakes, crushed
1/2 cup cracker meal
16 clams shells, washed and dried
2 Tbsp. melted butter
1/2 cup fine dry bread crumbs
Preheat the oven to 400*F.
Drain and chop clams and reserve liquor. Melt butter in a saucepan, add garlic, onion, green pepper and celery, cook until tender. Blend in flour, salt, pepper and thyme. Gradually add the 1/2 cup reserved clam liquor, Tabasco, chili sauce and clams, cook over moderate heat, stirring constantly, until thickened. Stir a little of the clam mixture into beaten egg, add to remaining clam mixture and blend well. Stir in parsley and cracker meal. Spoon into clam shells or individual casserole dishes. Mix melted butter and bread crumbs and sprinkle over clam mixture.
Bake for 12 to 15 minutes or until crumbs are lightly browned.
1 quart clams
1 egg, beaten
1 Tbsp. milk
1 tsp. salt
Dash pepper
1 cup dry bread crumbs or cracker crumbs
Shortening
Drain clams. Combine egg, milk and seasonings. Dip clams in egg mixture and roll in crumbs. Deep-fry in a basket in shortening at 375* for 2-3 minutes, or until brown. Drain on paper towels.
Drain and chop clams. Combine dry ingredients. Combine egg, milk, onion, butter and clams. Combine with dry ingredients and stir until smooth. Drop batter by teaspoonful into hot shortening or peanut oil at 350* and fry for 3 minutes or until golden brown. Drain on paper towel.
1 pound cooked crabmeat
1 cup finely chopped celery
1/2 cup green pepper, finely chopped
1 pint heavy cream
2 hard cooked eggs, chopped
1 Tbsp. melted butter
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
3 Tbsp. sherry
Remove any shell and cartilage from crabmeat. Simmer celery and green pepper in a double-boiler with a little water until tender. Drain, add cream, crabmeat, eggs, butter and seasonings.
Simmer only until heated through. Add sherry just before serving. Serve on toast points.
Melt butter, add pepper and onion and cook for 5 minutes. Add flour and milk, then crabmeat, salt and nutmeg, cook 10 minutes. Pour in shallow buttered baking dish or use washed and dried cram shells. Sprinkle with shredded cheese add butter bread crumbs and bake for until cheese is bubbly and brown.
1 lb. crabmeat
1 medium onion, chopped
1/2 cup butter
1 cup fine dry bread crumbs
3 eggs
1 tsp. salt
1 tsp. dry mustard
Few sprigs parsley, finely chopped
2 Tbsp. cream
All-purpose flour
Flake crabmeat if necessary. Cook chopped onion in 1/4 cup butter until tender. Add bread crumbs and mix well.
Beat eggs thoroughly and add to crabmeat along with crumb mixture, salt, mustard, chopped parsley and cream. Shape into 8 flat patties, coat with flour and sauté in remaining butter until delicately browned on both sides. Each serving two patties.
Break crabmeat into pieces, remove any remaining shell or cartilage. Peel and chop hard-cooked eggs. Combine with remaining ingredients and spoon into crab shells. Bake for 10 minutes.
2 (6-1/2 oz.) cans crabmeat
1/4 cup tarragon vinegar
1/3 cup mayonnaise
3 Tbsp. chopped pimiento
2 Tbsp. chopped green onion
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. drained capers
Assorted chips, crackers or raw vegetables
Drain crabmeat, remove any remaining shell or cartilage. Flake the crabmeat. Pour vinegar over crabmeat and chill for 30 minutes, drain. Add mayonnaise, pimiento, onion, salt and pepper, mix thoroughly. Garnish with capers. Serve with chips, crackers or vegetables.
r lobster meat into 1" pieces. Saute almonds in butter until lightly browned, remove amonds. Add lobster meat and saute until lightly browned. Add seasonings, parsley and almonds.
4 fresh lobster tails
5 Tbsp. butter
2 cloves fresh garlic, crushed
Juice of 1 lemon
1 cup finely chopped parsley
1-1/2 cups vermouth
Lemon slices and parsley
Cut lobster in 1" chunks. Put butter in skillet, add crushed garlic and cook at low heat until butter is well seasoned, remove garlic. Add lobster to garlic butter and stir until cooked, 10 to 15 minutes. Add lemon juice and parsley and cook about 3 minutes longer. Add vermouth and set aflame. When flame dies down, serve at once. Garnish with lemon slices and parsley.
2 (10-3/4 oz.) cans cream of mushroom soup, undiluted
2 (10-3/4 oz.) cans tomato soup, undiluted
2/3 cups dry sherry
1 cup half and half
2-1/2 cups milk
1 (5-oz.) can lobster meat
Sliced green onion
combine soups in a large saucepan, mix well. Stir in sherry, half and half and milk. Drain lobster meat, remove membrane. Add lobster to soups, bring just to a boil over medium heat, stirring occasionally. To serve, pour soup into a warm tureen or soup cups. Garnish with slices green onions.
Place live lobster on it’s back, insert a sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half lengthwise. Remove the stomach, which is just back of the head, and the intestine vein, which runs from the stomach to the tip of the tail. Remove and save the green liver and coral roe. Crack claws. Repeat this procedure with the second lobster.
Combine bread cubes, butter, onion, garlic salt, green liver and coral roe. Place in body cavity and spread over surface of tail meat. Place in a 15-1/2x10-1/2x1" baking dish. Bake for 20 to 25 minutes or until lightly browned.
1/4 cup butter
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 ground nutmeg
1/2 tsp. paprika
1 cup heavy cream
3 egg yolks, slightly beaten
2 cups coarsely chopped, boiled lobster
2 Tbsp. sherry
2 cups cooked rice
Melt butter in top of a double boiler, over direct heat, remove from heat. Stir in flour to make a smooth paste. Add salt, nutmeg and paprika. Gradually stir in cream. Bring to a boil, stirring constantly, reduce heat and simmer, stirring 3 minutes longer. Stir a little hot mixture into egg yolks, pour back into top of double boiler. Add lobster and put over hot water, cook stirring constantly, until mixture is thickened and lobster is hot, about 10 minutes, (do not boil!!!)
1 (8-oz) can oysters
1 cup all-purpose flour
1/2 tsp. sugar
1/4 cup butter
1 cup milk
4 eggs
Cocktail Sauce
Drain oysters well and chop. Combine flour and sugar and sift. Combine butter and milk in a saucepan, place on low heat. Add flour all at one time and stir vigorously until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add unbeaten eggs, one at a time, beating after each addition, continue beating until a stiff batter is formed. Add oysters to the batter and mix well. Drop mixture by teaspoonful into deep fat, 350*. Fry approximately 5 to 6 minutes or until brown. Drain on paper towels. Serve with cocktail sauce.
Yields approximately 60 beignets.
COCKTAIL SAUCE
3/4 cup chili sauce
1/4 cup finely chopped celery
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. horseradish
1/2 tsp. salt
4 Tbsp. butter
1 pint oysters, drained
4 cups milk
1-1/2 tsp. salt
1/8 tsp. pepper or to taste
Paprika
Melt butter, add drained oysters, and cook for 3 minutes or until edges curl. Add milk, salt and pepper and bring almost to boiling point. Serve at once. Garnish with Paprika. Serve with oyster crackers.