FLO'S LINGUINI AND CLAM SAUCE

Tasty easy recipe from Flo.

"I add a pound of frozen clam meat to really up the clam flavor and only use clam juice. Adjust the red pepper flakes to your taste for heat."

INGREDIENTS:

1 pound linguini

Salt

1/4 cup extra-virgin olive oil, 4 turns of the pan

6 fillets flat anchovies, chopped

4 cloves garlic, chopped

1 teaspoon dried thyme leaves

1/2 to 1 teaspoon crushed red pepper flakes

1/2 cup dry white wine, 2 turns of pan

1 (15-ounce) can whole baby clams, with their juice

Handful flat-leaf parsley, chopped

DIRECTIONS:

Bring a large pot of water to a BOIL. ADD salt and the linguini and cook to an

extra chewy al dente, 7 minutes or so. 

The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, ADD oil, anchovies, garlic, thyme

and red pepper flakes. 

COOK TOGETHER until anchovies melt into oil and break up completely. 

ADD wine to the pan and give the pan a shake. 

ADD clams and their juice (see Flo's note)

Drain pasta and add it to the clam sauce. 

Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor 

and juices, 2 to 3 minutes. 

Remove from heat and season with salt, add parsley and serve.

Recipe courtesy of Rachael Ray/foodnetwork

GRAMPIE'S WHITE CLAM SAUCE over PASTA

INGREDIENTS:
1 can baby clams
1 clove garlic
1 TBSP minced parsley
2-3 oz. olive oil
1/2 medium onion sliced thin
Salt and pepper (hot pepper flakes - optional)
1/4 cup dry white wine
2 TBSP butter

PREPARE pasta (Angel Hair)

DIRECTIONS:

Saute garlic, add onion

ADD wine

Saute 'til the alcohol burns off

ADD clams with their juice

ADD parsley
Salt and pepper

MIX with PASTA

Good with a wedge of lemon squeezed over it as well

LOBSTER STEW

INGREDIENTS
1LB Lobster meat, cooked, roughly chopped
1/2 LB Butter, unsalted
2 QT Half & half
1/2 tsp Cayenne pepper
Salt - to your taste

DIRECTIONS:
1. MELT butter in a medium-large pot over medium heat.
2. ADD in the lobster meat and saute until it becomes a brighter red color and the
butter starts to take on a pinkish hue.
3. Slowly stir in half & half until fully incorporated and heat over medium heat until
hot. Don’t bring to a boil because this will hammer(overcook) the lobster meat
and break the emulsion.
4. SIMMER for 5 minutes and season with cayenne and salt.
5. Serve in bowls with a few cracks of fresh black pepper

GRAMPIE'S BAKED STUFFED LOBSTER

Grampie got this recipe from their friends, Fred and Louise Staples. Fred made his living as a lobster man and had a boat, the "Windsong."  He fished out of Brant Rock/Green Harbor. Once or twice a summer he would drop off some lobsters at our house and we had a wonderful lobster bake. Dad would create these tasty Baked Stuffed Lobsters. 

Grampie would rub their belly and "hypnotize" them so that they could sit up straight and sit the lobsters up on the counter on their tail. He then popped them into the pot of boiling water claiming that they never felt a thing.

YUM!! - they tasted good!

DIRECTIONS:
Steam lobsters 3 to 4 minutes. Remove from kettle and cool. 
Split/cut down underside at body and tail. Remove vein from tail. 
Save tamale (which will be liquid) to mix with stuffing. 

Mix melted butter and Ritz cracker crumbs with tamale and pieces of lobster meat, crabmeat, or minced clams. (or, just lobster meat)

Place lobsters on foil-lined, sided cookie or baking pan. Stuff body cavity and tail. 

Be sure to cover well. 

Bake at 450 degrees for 20 minutes (chicken lobbies) 30 to 40 minutes (larger lobsters).

Brown the tops even more by putting them under the broiler for just a minute or two.

Get your Lobster bib on and dig in!

CRAB RANGOON DIP

Ingredients:

2 cups crab meat
16 oz. cream cheese (2 blocks)
1/2 cup sour cream
4 green onions, chopped
1 1/2 tsp. Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp lemon juice

Directions:

1. Soften the cream cheese in the microwave for about a minute.

2. Chop your green onions. Add them and your two cups of crab meat .

3. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.

4. Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or crackers

JIM'S BAKED STUFFED SHRIMP

OVEN 325 Degrees

INGREDIENTS:

15 LG. Shrimp
1 cup fine bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup melted butter
2 TBSP. lemon juice
2 TBSP sherry wine
1/2 tsp. salt and pepper

Brush shrimp with melted butter and place in oven for about 5 minutes.

STUFFING:
MIX all of the above ingredients

Remove shrimp from oven and top with stuffing.

BAKE in the oven at 325 degrees for 30 minutes

SERVES 4