This week’s roundup includes several simple recipes for shrimp, tuna, crab and oysters. Enjoy!
another fresh seafood idea
Manhattan-Style Clam Chowder. Photo By Vanda Lewis
It’s often a good idea to follow a recipe the first time you make a dish, then modify it to your tastes the next time. Use the ingredients that you enjoy.
- 1 quart coarsely chopped chowder clams
- 4 bacon strips
- 2 cups chopped carrots
- 1 1/2 cups chopped celery
- 2 cups chopped onion
- 1/2 cup finely chopped green pepper
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon thyme leaves
- 1 bay leaf
- 1 quart water
- 1 14 1/2-ounce can chopped tomatoes, undrained
- 4 cups diced potatoes
- 1 cup finely chopped fresh parsley
Fry bacon in large pot over medium heat. Remove bacon and reserve. Add carrots, celery, onion, green pepper and garlic and sauté lightly. Add salt, black pepper, cayenne, thyme and bay leaf. Add water, tomatoes and clams. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 1/2 hours. Add potatoes and cook until done, about 20 minutes. Stir in parsley. Pour in individual serving bowls. Sprinkle with reserved bacon. Serves 8 to 10.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
Seafood recipes this week include snapper, oysters, shrimp, clams and sea scallops. Enjoy!
- Whole Foods Market makes spicy shrimp that would be great served over rice.
Check out recipes for triggerfish, snapper, oysters, speckled trout and grouper. Enjoy!
Dorothy “Dot” Whitley-Overton
Photo by Scott Taylor
“Daddy was a fishing and hunting man,” recalls Dorothy “Dot” Whitley-Overton. “Mother canned fish and anything else that we could use. My bedroom looked like a grocery store” with Mason jars full of meats, fish, beans, potatoes and other vegetables from the family farm lining her shelves. “I was 16 before I knew what a hamburger was. Back then life was hard and you had to eat what you had.”
But life near Havelock was good. As the oldest of five children, Whitley-Overton learned to cook by her mother’s and grandmother’s side without benefit of measuring utensils or temperature gauges. “Cooking on a wood stove? What was 350 F?” she asks. “Somehow you learned. We never were hungry.”
Find out more about Dorothy “Dot” Whitley-Overton and her fellow Nutrition Leaders in Mariner’s Menu: 30 Years of Fresh Seafood Ideas. It is available from North Carolina Sea Grant, from your local bookstore, or from UNC Press.
This week’s seafood recipe ideas to enhance your menu include crab, tuna, clams, oysters, swordfish and bluefish. Happy New Year!
- North Carolina Now has a video for a Hatteras-style clam chowder.
Check out recipes for clams, oysters, trout and striped bass. Enjoy!