1 prepared pizza crust
1 cup red razor clam sauce
1 cup shredded parmesan
1/2 cup shredded mozzarella
Fresh basil chopped-however much you might like
For sauce:
10 razor clams, cleaned
1 can or jar of your favorite tomato sauce

Preheat oven to 425 degrees.
For sauce:
In a saucepan add just enough water to cover the bottom (about 1/2 cup or more) and bring to a boil, add your razors, cover with a lid and cook for about 3 minutes.
Once the clams are cooked remove from the water and let cool, set water aside for later use. While clams are cooling warm up your favorite tomato sauce on the stove top.
Chop clams coarsely and add to the warmed tomato sauce and stir to combine well, then add about 1/4 cup of the clam water to the sauce and stir. Simmer for about 5 minutes.
Preparing Pizza:
Spread pizza crust with 3/4 cup clam sause sprinkle with 1 cup parmesan spread the rest of the sauce on and top with mozzarella and sprinkle with fresh chopped basil.
Cook unti cheese is melted around 12 minutes.

With all the extra sauce you can make another meal by serving over linguini. Check out that recipe here @ www.recipesfromthewild.com

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1 pound sturgeon cut into ½ thick and 2 inch long chunks (roughly)
1 cup AP flour
1 cube of unsalted butter (reserve 2 tablespoons)
1 cup chicken stock
Juice of one lemon
3 tablespoons capers, drained
Kosher salt and freshly ground pepper

Season your sturgeon pieces generously with kosher salt and freshly ground pepper. Put flour in a bowl and get ready to dredge the sturgeon pieces. Heat up 2 tablespoons of butter in a skillet and once it's nice and warm dredge a seasoned piece of sturgeon in flour, shake off the access and drop into the skillet. Do about two pieces at a time depending on size. Flip after about 1 minute or so and if your pieces are rather thin then less time is fine. Set cooked sturgeon aside on a plate or somewhere you can keep it warm. Add more butter to the skillet as needed and between batches. Once all the pieces of sturgeon are cooked add 1 cup of chicken stock to the same pan and stir and whisk the bits from the bottom. Cook until the stock starts to thicken up to about 1/2 a cup. Then add your lemon juice and cook until the mixture thickens. Once it's nice and thick turn off the heat and add 1 tablespoon at a time of butter from the 2 tablespoons you had reserved. Then stir in the 3 tablespoons of capers. Serve sturgeon steaks with sauce over them.

Serve warm!

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1 salmon fillet
olive oil
freshly ground pepper
pinch or two of kosher salt
2 Tablespoons, or more (depending on the size of the fillet) of Panko

Turn your oven to broil and place the rack to the second to the top.
Cover a cookie sheet with tin foil and place your salmon fillet on it. Drizzle the salmon fillet with olive oil, sprinkle a few pinches of kosher salt, crack some freshly ground pepper, then sprinkle the top with Panko. Place the cookie sheet with the salmon fillet under the broiler and broil for about 12 minutes (less or more time depending on the size). A good way to tell if the salmon is done is by using a fork to pull of a small portion of the salmon, if it's flakey, then it's done.

Keep an eye on the fillet to make sure the broiler doesn't burn your Panko. If it's getting to dark to fast then you should probably move the rack down.

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1-2 liter bottle of lime soda
Sturgeon fillet or two cut into pieces 1/2 inch thick and 2 inches long
Cocktail Sauce

Bring the lime soda to a boil. Once the soda is at a boil drop in your sturgeon pieces. You will know the sturgeon is done when the pieces rise to the top.
Remove from boiling soda and serve with a side of cocktail sauce.

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10 razor clams, cleaned
1 can or jar of your favorite tomato sauce
1 package linguini
Parmesan cheese

Cook linguini, strain, and set aside until the razor clam sauce is ready.
In a saucepan add just enough water to cover the bottom (about 1/2 cup or more) and bring to a boil, add your razors, cover with a lid and cook for about 3 minutes.
Once the clams are cooked remove from the water and let cool, set water aside for later use. While clams are cooling warm up your favorite tomato sauce on the stove top.
Chop clams coarsely and add to the warmed tomato sauce and stir to combine well, then add about 1/4 cup of the clam water to the sauce and stir. Simmer for about 5 minutes.
Serve over linguini.

I have yet to perfect a home made tomato sauce for my razors so in the meantime I cooked up (pun intended) this recipe. Oh, I also use a cuisinart to chop my clams but hand chopping them works just fine.

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