MARINER’S MENU: Spring into Seasonal Seafood

This article was published in the Spring 2014 issue of Coastwatch.

NORTH CAROLINA’S COASTAL WATERS OFFER AN ABUNDANCE OF SEAFOOD THROUGHOUT THE YEAR. IN SPRING, BLUE CRABS MOLT, OFFERING SOFT-CRAB SPECIALTIES. SNAPPER IS AMONG THE FINFISH HARVESTED. CLAMS MAY COME FROM WILD HARVEST OR MARICULTURE OPERATIONS.

Coastwatch spotlights several recipes that highlight these species from the Mariner’s Menu: 30 Years of Fresh Seafood Ideas resource book. They are sure to be “keepers.”

To learn how to select, handle and prepare seafood, get a copy of the book from North Carolina Sea Grant. Contact Sandra Harris at 919-515-9101 or sandra_harris@ncsu.edu. Or check your local bookstore. Visit the Mariner’s Menu blog at Mariners’s Menu blog for more recipes. — V.L.

DOWN EAST CLAM CHOWDER

Prepare this hearty chowder to entertain large groups of family or friends.

• 1 quart coarsely chopped chowder clams
• 1/4 pound salt pork, sliced
• 1 quart water
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups diced potatoes
• 1 cup instant potato flakes for thickening (optional)

In large saucepan, fry pork over medium heat until crisp. Remove pork and discard. Add clams, water, onion, salt and pepper to pan. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 1/2 hours. Add potatoes and onion, and cook until potatoes are done, about 20 minutes. Add potato flakes and simmer until thickened, about 5 minutes. Serves 10 to 12.

BAKED CLAMS WITH GARLIC BUTTER

Clams in the shell should be heavy and tightly closed, or should close when tapped lightly. They should have a pleasant, briny odor. Discard any with open or broken shells.

• 36 littleneck clams
• 1/4 pound margarine or butter, softened
• 2 tablespoons coarsely chopped garlic
• 3 tablespoons coarsely chopped green onion, including tops
• 1/2 cup coarsely chopped fresh parsley
• 1/4 cup dry white wine
• 1/4 cup fresh bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons freshly grated Parmesan cheese
• rock salt

Scrub clams thoroughly with a stiff brush under cold, running water. Open clams and discard top shell.

Combine margarine, garlic, green onion, parsley, wine, crumbs, salt, pepper and half the Parmesan. Blend until smooth.

Place clams on the half shell in a bed of rock salt in a cooking pan. Spoon margarine mixture evenly over clams. Sprinkle with remaining Parmesan and bake at 450 F until clams are done and cheese is melted, about 6 to 8 minutes. Serves 6.

HOT SOFT-CRAB SANDWICH

Combine this seafood sandwich with a fresh salad or a bowl of soup to make a filling and delicious evening meal.

• 8 soft-shell crabs, cleaned
• salt
• freshly ground black pepper
• flour
• 1/2 cup margarine or butter
• 8 sandwich rolls, warmed
• mayonnaise or tartar sauce

Sprinkle crabs lightly with salt and pepper. Dust with flour. Heat margarine in large skillet over medium heat until sizzling. Sauté crabs until crisp and brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Drain on paper towels. Serve on warm rolls with mayonnaise or tartar sauce. Serves 8.

BROILED SNAPPER WITH HOLLANDAISE SAUCE

Broiling is an ideal way to cook fish fillets. The intense, dry heat cooks very quickly.

• 4 medium snapper fillets
• 2 tablespoons margarine or butter, melted
• salt
• freshly ground black pepper

Brush fillets with margarine. Lightly salt and pepper. Broil about 4 inches from heat until fish flakes with a fork, about 10 minutes. Serves 6 to 8.

While fish is cooking, prepare Cooked Hollandaise Sauce.

Cooked Hollandaise Sauce:

• 3 egg yolks
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1/2 cup firm cold butter, cut into eighths
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1/16 teaspoon cayenne pepper

In a small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, one piece at a time, until melted and sauce is thickened. Stir in salt, paprika and cayenne. Remove from heat. Pour over cooked fish. Makes about 3/4 cup.

This article was published in the  Spring 2014 issue of Coastwatch.

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