Recipes with clam juice
75 recipes
Oyster Soup with Fresh, Smoked Oysters
Oyster soup with fresh and smoked oysters builds a creamy potato-leek base brightened with bacon, then finishes with both poached fresh oysters and pungent smoked ones for a chowder with double oyster character. Spinach for color, ready in 35 minutes.
Mussels & Shrimp with Penne
Mussels and shrimp with penne in a fresh tomato sauce with garlic, basil, mint, and a splash of brandy. A rustic Italian seafood pasta dinner.
Catfish & Shrimp Stew
A slow-simmered tomato broth with white wine and clam juice, loaded with catfish chunks and shrimp. Garnished with fresh coriander and lemon. Hearty, soul-warming seafood stew for eight.
Creamy Spiced Maryland Cream of Crab Soup
Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.
Clam & Potato Casserole
Creamy clam and potato casserole with a curry twist. Fresh shucked clams layered with sliced potatoes in velvety sauce, topped with parmesan and paprika. Coastal comfort meets spice.
Bob's New Orleans Green Gumbo Beaucoup
This is an authentic family recipe that my mother
taught me in 1950 in New Orleans. It makes a great
dinner party main dish. Like chinese food, it is long
on chopping and assembling, but goes together and
cooks rather quickly.
Calamari Marinara
Tender calamari simmered in marinara sauce with garlic, white wine, clam juice, basil, and red pepper flakes. A quick Italian seafood dinner ready in just 15 minutes.
Mardi Gras Shrimp
Start a party with your shrimp with this delicious recipe that uses clam juice, beer and hot pepper sauce.
Caribbean Fish Chowder
Many recipes come out of the Caribbean that people
either like or hate on first taste. This particular
recipe is for a chowder that is excellent.
Grand Central Oyster Stew
Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.
Baked Ling Cod with Lemon-Garlic Butter Sauce
Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.
Oyster soup with fresh and smoked oysters builds a creamy potato-leek base brightened with bacon, then finishes with both poached fresh oysters and pungent smoked ones for a chowder with double oyster character. Spinach for color, ready in 35 minutes.
Mussels and shrimp with penne in a fresh tomato sauce with garlic, basil, mint, and a splash of brandy. A rustic Italian seafood pasta dinner.
A slow-simmered tomato broth with white wine and clam juice, loaded with catfish chunks and shrimp. Garnished with fresh coriander and lemon. Hearty, soul-warming seafood stew for eight.
Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.
Creamy clam and potato casserole with a curry twist. Fresh shucked clams layered with sliced potatoes in velvety sauce, topped with parmesan and paprika. Coastal comfort meets spice.
This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.
Tender calamari simmered in marinara sauce with garlic, white wine, clam juice, basil, and red pepper flakes. A quick Italian seafood dinner ready in just 15 minutes.
Start a party with your shrimp with this delicious recipe that uses clam juice, beer and hot pepper sauce.
Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.
Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.
Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.
