1/2 C Butter
1-2 Celery stalks, diced
1 Carrot, diced
1 lb. Red Potatoes, skin on and cubed
1/2 White Onion, diced
1 C Flour
16 oz Clam Juice
2 C Cream
2 C Half/Half
2 C Milk (whole or 2%)
1 tsp each:
Worcestershire sauce
Tabasco sauce
Black pepper
Salt
Thyme (dried)
1 - 2 Bay leaves
3 cans (6 oz) chopped clams w/ juice or fresh if you have them.
I like to add one lb of diced prawns and small bay scallops too.

Melt the butter in a large pot. Add the scallops and shrimps, saute until shrimp turn pink. Add your veggies. Cook over med for about 10 mins. Add your flour, stir to mix, then add everything except the clams. Bring soup to a boil, them reduce and simmer on low until the potatoes are cooked and you get the desired consistency. Remeber to stir VERY often. This soup can burn easily with all that cream. Add clams a few minutes before you are done cooking. This soup is great with garlic bread!

If this is too rich for you, substitute out some of the cream and add more milk. This recipe works great with lots of types of seafood. You could also add bacon if you like that in your chowder, but I prefer to keep it all from the water. Hope you like it!

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2 T lemon juice
2 T minced red onion
1 T olive oil
1 T drained capers; chopped
1 t chopped fresh thyme
1/2 t grated lemon peel
1 - 1

Preheat oven to 450. Whisk first 6 ingredients in a small bowl. Salt and pepper to taste then set aside. Cut 1/2" deep slits into salmon diagonally and crossing each other (like a checker board). Do NOT cut through to the bottom of the filet. Arrange asparagus on the bottom of a pan, drizzle with olive oil, turn to coat and sprinkle with salt and pepper. place salmon filet atop of asparagus, salt and papper the salmon. Bake uncovered for 20 minutes. Once done pour lemon caper sauce over salmon and let stand for 5 minutes. Transfer to serving platter.

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1 limit (about 15) of razor clams, cleaned
2 cups Panko breadcrumbs, plus some extra just in case
4 eggs whisked, extra just in case
2 cups flour, extra just in case
1 cookie sheet
Wax Paper

Set up your breading station with shallow bowls for the flour, Panko, and eggs.
In order of dipping:
flour
Panko
eggs
At the end of the station line a cookie sheet with wax paper and cut a few extra pieces just in case.
Start breading, dredge clam in four and shake off, whisked egg and shake off, then Panko. Place finished clam on cookie sheet and repeat. Once the cookie sheet is full, add another layer of wax paper and stack the next batch on top.
If at anytime you start running out of egg, Panko, or flour...just more!
Place cookie sheet in the freezer for about 8 hours. Bag up your clams in freezer bags or food save them for later meals.
When you cook the clams you won't need to thaw them out. Just get your oil hot and fry each side until golden brown.

This is so perfect for making your clams last for many meals. Sometimes we fry them up with eggs for breakfast.

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Salmon fillet
Honey
Brown sugar
Stone ground mustard, the granier the better

Pre heat your oven to 350.
Place your salmon on a cookie sheet lined with tin foil. If you still have the skin on place it skin side down.
Drizzle the salmon with honey, sprinkle with brown sugar, and spread of few spoonfuls of stone ground mustard all over the fillet.
Bake the salmon for 15 to 20 minutes depending on the size of fillet.

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10 razor clams
1/4-1/2 cups water
1 1/2 blocks of cream cheese
1/2 cup mayo
Juice of 1/2 a lemon
1 teaspoon old bay seasoning
1 teaspoon garlic powder
1-2 teaspoons Worcestershire sauce

Make sure that the cream cheese (most importantly) and all other ingredients are at room temperature.
In a saucepan add clams and water and cook on medium heat for about 1 minute. Once the clams are cooked add them to a food processor. Pulse a few times just to mince. Remove from the food processor and set aside and let them cool. Place the cream cheese in the food processor with all other ingredients, pulse until combined well. Lastly, add the clams and pulse once or twice. Make sure you taste the dip and add more of whatever it might need like lemon juices, Worcestershire sauce, or maybe more old bay.
With a spatula scoop out the dip into a bowl and serve with crackers of your choice.

I created this recipe in such a way that you could add more of any ingredient depending on your very own taste buds.

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