How To make Creamed Lobster and Clams
2 Green onions, sliced
3 tb Butter
3 tb Flour
1/2 ts Salt
1/8 ts Cayenne
1 1/2 c Half and half (Cream & milk)
3 tb Dry white wine
1/2 c Cooked lobster
1/2 c Cooked clams, minced
Pastry shells 1 cn Mushrooms (4 1/2oz) drained
In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells.
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New England Clam Chowder : Old Salt Restaurant (Hampton, NH)
This is the Old Salt and Lamie's Inn in Hampton, NH award winning recipe for thier New England Clam Chowder. Advice and cooking instructions in this how to video. For more restaurant secret recipe vist
How to Make the Best Clam Chowder | Allrecipes.com
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Watch how to make a top-rated clam chowder recipe with a delicious cream base. A splash of red wine vinegar gives this classic chowder a little kick. And maybe best of all, it's ready in less than an hour.
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Clams with Heavy Cream Sauce
*Ingredients*
butter, clams, heavy cream, parsley, salt, vegetable oil, walnuts, seafood
*Recipe*
Start by washing the clams with cold water. Be careful and throw away all opened shells.
Heat a skillet and add oil in it. Add the clams and cook them until they start opening. When ready, take the meat out of the shell.
Take another skillet and roast the walnuts with a pinch of salt. Add the butter and let it melt in the pan.
Add the meat, mix in the pan for about half a minute and then add the heavy cream to create the sauce.
Serve with parsley on top.
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Quick & Easy Nova Scotia Seafood Chowder Recipe | The Canteen Cooks
Nothing says Nova Scotia like a steaming hot bowl of seafood chowder! There are countless variations out there when it comes to this recipe, but ours includes some Nova Scotia seafood all-stars, like lobster, scallops, and haddock.
This surprisingly simple recipe can be prepared quickly once you have all of your ingredients together. Don't be scared to put your own twist on it as well. You can add mussels, shrimp, or even clams, but if you can nail the base, your guests will be lining up for another bowl!
Make sure to share your version of seafood chowder in the comments below!
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1 tbsp butter
1 can smoked oysters
6 slices of bacon; chopped
2 leeks; cleaned and finely diced
3 ribs of celery; finely diced
4 large potatoes; diced and kept in cold water
1 large smoked haddock filet; cut into bite-size cubes
200g lobster meat (knuckle & claw)
4 x large sea scallops; bite-size pieces
1 tbsp dill; chopped
zest of 1 lemon
1 1/2 cups whole milk (3%)
1 cup heavy cream (35%)
In a heavy-bottomed pot, melt the butter and add the oil from the smoked oysters; add the bacon and render for about 4-5 minutes. Add the leeks & celery and saute a further 3-4 minutes; season with a pinch of salt.Add the potatoes with their water and bring to a simmer. Add the smoked haddock, cream & milk.
Cook for approximately 25-30 minutes until the potatoes are cooked. Add the scallops, lobster and smoked oysters. Cook an additional 3-4 minutes and add the dill and lemon zest. Taste for seasoning.
Serves 4-6 people.
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Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
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Homemade Clam Chowder Recipe - Laura Vitale - Laura in the Kitchen Episode 413
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Creamy Garlic Lobster Pasta
See full ingredients here: