Ingredient: Salt and freshly ground black pepper

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Irish Seafood Stew

Irish Seafood Stew
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Irish Seafood Stew
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Instructions
  1. In a large pot, melt the butter and sauté the onions over medium heat until soft.
  2. Add the smoky bacon and continue to fry until it the bacon is cooked through, about 3-4 minutes.
  3. Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the clam juice or fish stock.
  4. Season well with salt and pepper.
  5. Simmer for 10-15 minutes until the potatoes are tender yet firm.
  6. Add the seafood and simmer gently for 5 minutes.
  7. Turn the heat to low and stir in the parsley and cream.
  8. Heat just until warm and serve.
Recipe Notes

 

 

 

Save the corned beef and cabbage for another year. This seafood stew recipe and its soda bread accompaniment will fill you up...no luck required.

Recipe and photo credit:  cowlickcottagefarm.com

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NE baked stuff clams The Nest

New England Baked Stuffed Clams

New England Baked Stuffed Clams
Print Recipe
Servings
6 servings
Servings
6 servings
New England Baked Stuffed Clams
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350°F.
  2. In a large saucepan, bring the wine and 1 quart water to a boil. Add the clams, cover, and cook until clams open, 3 to 5 minutes. Transfer the clams to a large bowl. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside.
  3. Shuck the clams, reserving half the shells. Mince the clams and set aside.
  4. In a large skillet, melt the butter over medium heat. Add the onion, chile, garlic, celery, and chorizo and cook until the onion and celery are softened, about 5 minutes. Add the minced clams, bread crumbs, and enough of the clam broth to lightly moisten the mixture. Add 1/2 teaspoon of the smoked paprika, the scallion, and parsley, and season with salt and pepper to taste.
  5. Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes
  6. Place 1 stuffed clam on each of 6 serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges.
  7. Serve immediately.
Recipe Notes

Recipe and photo credit:  thenest.com

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