Seafood Salads

Let’s see how many of the hundreds of recipes I have stored I can post today! A reminder to those new here: When I post a recipe, I post the ingredients and the link (plus any pictures of the dish I can find). I figure this will give you an idea of whether you even want to make the dish or not. For the instructions, you must click on the links.

http://www.athoughtforfood.net/blog/grilled-bluefish-salad/

Grilled Bluefish (alone):
Serves 4 for dinner

Grilled Bluefish Salad:
Approximately 8-10 people for lunch

Ingredients

For the grilled bluefish
2 – 1 lb bluefish fillets, bones removed
4 tablespoons olive oil
Coarse ground black pepper
2 garlic cloves, sliced
1 tablespoon minced ginger
Curry powder
1 lemon, sliced into thin rounds, seeds removed
Soy sauce

For the salad
1 tablespoon mayonnaise
1/4 cup chopped cucumber
1 large carrot, peeled and chopped
1/2 shallot, minced
1 teaspoon minced flat-leaf parsley
2 grilled lemon slices, minced

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http://www.fishwatch.gov/eating-seafood/recipes?width=720&inline=true#seafood-panzanella-salad

Seafood Panzanella Salad, from Jim Weaver

8 littleneck clams, rinsed of sand
4 large sea scallops, muscle removed
3 ounces calamari (squid) rings
3 ounces monkfish, skinned and cut into bite-size pieces
1/2 cup large diced tomato
1/2 cup julienned cucumber
1/4 fennel bulb, julienned; reserve a few fronds for garnish
4 basil leaves chiffonade; plus a couple of whole leaves for garnish
1 scallion cut lengthwise into thin slices; reserve the green top for garnish
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 teaspoon sea salt
Black pepper to taste
1 cup water
1 large baguette Maybe serve with sliced cucumber?

Richard Blais’ Beer-Steamed Clams

http://www.rachaelrayshow.com/recipe/17395_Richard_Blais_Beer_Steamed_Clams/

Richard Blais’ Beer-Steamed Clams

INGREDIENTS
4 cloves garlic, sliced
1 tablespoon grated ginger
24 little neck clams
1/2 bottle Amstel light
A drip of maggi (liquid MSG)
3 tablespoons small diced soppresata (optional)
1/4 cup cold butter, cubed
A baby handful chopped cilantro
2 tablespoon sliced scallions
Juice of 1/2 lime

Raw Clams on the Half Shell With Cucumber Mignonette Sauce

Raw Clams on the Half Shell With Cucumber Mignonette Sauce

Ingredients

24 littleneck clams
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows

Cucumber Mignonette Sauce

1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

Downeast Clam Dip

http://www.barharborfoods.com/recipe-detail.php?Downeast-Clam-Dip-2

2 (6.5 ounce) cans Bar Harbor® Chopped Clams
1 (8 ounce) package cream cheese, softened
2 Tablespoons sour cream
1 Tablespoon bottled horseradish
1 Tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce, more to taste
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/3 cup finely chopped red bell pepper
3 scallions, chopped fine

Crock Pot Clam Chowder

I say again.  If you enjoy (and can) eat seafood/shellfish, please do!  This is one more thing I miss.  BUT she uses cream cheese basically as a thickener so that could work for so many other recipes!

http://peaceloveandlowcarb.com/2012/09/crock-pot-clam-chowder.html

1/4 Cup Chicken Stock
4 Cloves Garlic – Minced
1 Shallot – Thinly Sliced|
1 Leek, Cleaned, Trimmed, and Sliced
2 Ribs Celery – Diced
1 Medium Onion – Chopped
2 Tbs. Butter
2 tsp. Sea Salt
1 tsp. Black Pepper
3 – 10 oz. cans of Fancy Whole Baby Clams – Drained
2 Cups Clam Juice
1 lb. Thick Cut Bacon – Cooked Crisp, and Crumbled
8 oz. Cream Cheese – Softened
1 1/2 Cups Heavy Cream
1 tsp. Garlic Powder
1 tsp. Thyme