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CharlestonSeafood.com, a fresh seafood company in Charleston, South Carolina.  

• 1 1/2 lbs. hard shell clams

• 1/2 stick of butter

• 1/3 cup dry white wine

• 2 tbsp. fresh lemon juice

• 1/2 cup clam juice

• 2 tbsp. minced or pressed garlic

• 2 tsp. chopped fresh basil or 1/2 tsp. dry basil

• 2 tsp. chopped fresh dill weed or 1/4 tsp. dry dillweed

• 1 tbsp. chopped fresh parsley

• 2 tsp. chopped fresh thyme or 1/4 tsp. dry thyme

• 1 lb. mussels, scrubbed

• 1 small tomato, diced

Garnish

• lemon wedges

• 1 tbsp. finely chopped parsley.

Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot.  Bring to a boil over high heat, uncovered.  As soon as it comes to a boil, add the mussels and cover the pot.  Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open.  Remove from the heat and toss in the diced tomato.  Divide the shellfish and broth into serving bowls and garnish with chopped herbs and lemon wedges.nl5/29

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• 1 1/2 tbsp. plus 1 tsp. extra-virgin olive oil

• 1 tbsp. lemon juice

• 1/8 tsp. salt

• 4 cups torn salad greens, such as romaine, red leaf and/or baby lettuces, rinsed and dried

• 1 medium pink grapefruit

• 1 medium orange

• 1/2 small fennel bulb, thinly sliced (optional)

• 3/4 pound medium shrimp, peeled and deveined

• 1/8 tsp. dried red pepper flakes

To make the dressing, combine 1 1/2 tablespoons of the olive oil with the lemon juice and salt in a small jar.  Shake well and set aside.

Arrange the salad greens on 2 dinner plates.  Peel the grapefruit and orange, break each in half and slice across into 1/4 inch slices.  Fan out and place on the salad greens along with the fennel, if using. 

Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat.  Add the shrimp and red pepper flakes.  Sauté just until the shrimp turn pink and are cooked through, about 3 minutes.  Remove from the heat and stir in the dressing.  Divide the shrimp between the plates and drizzle the salads with the dressing.  Serve immediately.  Serves 2.

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• 2, 1/2 lb. live lobsters

• 2 small cull lobsters (lobsters that have lost a claw)

• 1/2 cup butter

• 2 tbsp. shallots, chopped

• 1/4 cup sherry

• 1 to 2 garlic cloves, chopped

• 2 cups bread crumbs, fresh, toasted

• salt and pepper

In a pot with 1/2 inch of water, steam the 2 cull lobsters for 5 minutes until pink.  Cool and remove the meat, reserving the tomalley and roe (if you have a female lobster).  Cut the meat into medium-size pieces.

Cook the 1 1/2 lb. lobsters as above.  Split them down the underside of the body.  Remove sac and again reserve tomalley and roe.  Brush the shells and body meat with a little cooking oil and lay the four halves on a baking sheet.

Melt the butter in a large frying pan.  Sauté the shallots and garlic for 5 minutes until tender.  Add the tomalley and roe and sauté for 2 minutes more.  Mix in the lobster meat from the culls, warm mixture for 3 minutes and remove from the heat.  Stir in the celery.

Toss the lobster mixture with the toasted bread crumbs and season with salt and pepper.  Spoon the stuffing mixture into the cavity of each lobster.   Bake in a very slow oven, 200 degrees for 6 hours.  Cover with aluminum foil and dot with additional butter if dressing seems to be drying out.  This cooking time may vary slightly between a gas and electric stove so monitor the lobsters after a few hours. nl 1226

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• 1 cup rice

• 1/4 tsp. salt

• 2 slices of bacon, cut into 1/2 inch pieces or 1 tsp. vegetable oil

• 1 small onion, chopped

• 1 small green pepper, cored, seeded and chopped

• 1 tbsp. all-purpose flour

• 1 can (28 oz.) chopped tomatoes in puree

• 2 tsp. Worcestershire sauce

• 1/2 tsp. dried thyme

• 1/2 tsp. Tabasco, or to taste

• 1 1/4 lbs. medium shrimp, peeled and deveined

Bring 2 1/4 cups of water to a boil, then stir in the rice and salt.  Reduce the heat to medium-low, cover and simmer until tender, 17 to 20 minutes.  When cooked, fluff the rice with a fork.

Meanwhile, cook the bacon in a saucepan over medium heat until brown and crisp.  Drain off all but 1 tsp. of the fat.  Alternatively, heat the oil in the saucepan.  Add the onion and green pepper and sauce until beginning to soften, 3 to 5 minutes.  Stir in the flour and cook 1 minute, stirring.  Gradually stir in the tomatoes, Worcestershire sauce, thyme and Tabasco.  Simmer, stirring occasionally, 5 minutes.  Add the shrimp and simmer, stirring occasionally, until they turn pink and are cooked through, about 5 minutes.  Stir in the cooked rice and continue to simmer just until heated through, about 1 minute.  Serves 4. nl 0103

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• 2 tsp. vegetable oil

• 1 tsp. sesame oil

• 1 tbsp. minced fresh ginger

• 2 tsp. minced or pressed garlic

• 1 tbsp. minced fresh lemon grass

• 2 tsp. Asian fish sauce

• 1/2 cup coconut milk; preferably reduced fat

• 2 tsp. soy sauce

• 1 - 2 tsp. Thai red curry paste

• 1 tsp. sugar

• 1 tbsp. fresh lime juice

• 1/2 cup clam juice

• 2 lbs. live hard-shell clams, such as cherrystone, scrubbed

• 1/4 cup matchstick-cut carrot

• 1/4 cup matchstick-cut red bell pepper

• 2 tbsp. chopped cilantro leaves, for garnish

• Lime wedges, for squeezing over clams

In a large soup pot or Dutch oven heat the vegetable and sesame oils over moderate heat.  Add the ginger, garlic and lemon grass and cook, stirring for 30 seconds.  Add the fish sauce, coconut milk, soy sauce, Thai red curry paste, sugar, lime juice and clam juice.  Bring to a boil and immediately add the clams, carrot, red pepper, and green onion.  Cover and steam clams until they just open, 3 to 5 minutes; discard clams that do not open.  Divide the clams, vegetable and broth between warm bowls.  Sprinkle with cilantro leaves and serve with lime wedges for squeezing. nl 1/10/02

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• 4 tsp. vegetable oil

• 1 lg. onion, trimmed and cut in 8 wedges

• 1 lb. asparagus or green beans, trimmed and sliced diagonally into 1 1/2 inch pieces

• 10 ounces of dried buckwheat noodles

• 1 1/3 to 1 1/2 lbs. large shrimp, peeled and deveined

• 2 tbsp. bottled black bean and garlic sauce

Bring a large pot of water to a boil.  Heat half the oil in a large nonstick skillet or wok over medium high heat.  Add the onion and asparagus and stir-fry until crisp-tender, 5 to 8 minutes.

Meanwhile, stir the noodles into the boiling water and cook, stirring occasionally, until tender, about 5 minutes or according to the package directions.  Drain and keep warm.  Transfer the vegetables to a large skillet and add the shrimp.  Stir-fry until they turn pink and are cooked through, about 5 minutes.  Stir in the black bean and garlic sauce with enough water to make a light sauce (about 3 - 4 tbsp.), return the vegetables to the skillet and stir-fry 30 seconds to just heat through.  Serve immediately over the warm soda noodles. nl 3/34

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• 2 tsp. lime juice

• 2 tsp. vegetable oil

• 1 tsp. minced fresh cilantro

• 3/4 tsp. ground cumin

• 1/8 tsp. salt

• 1/8 tsp. Tabasco

• 1 1/4 lbs. large shrimp, peeled and deveined

• 1 large yellow or red pepper, cored, seeded and cut into 1 inch squares

• 8 small (6-7 inch) flour tortillas, warmed

• Cilantro sprigs, for garnish

• 1 large tomato, seeded and diced

Combine the lime juice, oil, minced cilantro, cumin, salt and Tabasco, in a large bowl.  Add the peeled shrimp and mix well; set aside.  Adjust the oven rack so it is 4 to 5 inches from the broiler element and preheat the broiler.  Alternate the shrimp and pepper squares on eight 6 to 8 inch skewers.  Place the skewers on a lightly oiled broiler pan and brush the remaining marinade over.  Broil until the shrimp are pink and cooked through, turning once, about 2 1/2 minutes per side.  Serve with warm tortillas, cilantro sprigs and diced tomato if desired. nl 9/19

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• 1 lb. lobster meat, cooked and cut into 1/2 inch pieces

• 1/2 cup mayonnaise

• 1 tbsp. lemon juice, freshly squeezed

• 3 tbsp. chili sauce

• 1 tbsp. chives, chopped

• 1/2 cup celery, finely minced

• 1 small head bibb lettuce, 4 outside leaves reserved, centers shredded

Combine mayonnaise, lemon juice, chili sauce, chives and celery in a medium bowl and mix thoroughly.  Add the lobster meat, cover and refrigerate until ready to serve.  Line 4 parfait or wine glasses with reserved lettuce leaves.  Add the shredded lettuce in the bottom of each glass.  Divide the lobster mixture evenly between the 4 glasses and serve with crisp buttered toast fingers.

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• 8, 1 - 1.5 lb. lobsters
• 1 lb. scallops, cut into small pieces
• 1 tbsp. vinegar
• 1/2 cup butter
• 1 garlic clove, minced
• 5 tbsp. flour
• 2 cups milk

• 2 tbsp. tomato paste
• 1/2 tsp. salt
• 1/8 tsp. Cayenne pepper
• 3 tbsp. parsley, chopped
• 1 bouillon cube, chicken
• sliced lemons
• stuffed olives

With a sturdy sharp knife slit each lobster in half down the center of the underside.  Remove the meat and cut into bite-sized pieces.  Reserve the shells on a baking sheet.  Melt butter in a saucepan until bubbling; add the scallops and garlic and sauté for 3 minutes. 

Blend in the flour and milk, stirring constantly and cook until mixture is thick and hot.  Add remaining ingredients, except parsley and blend well.  Stir in reserved lobster meat and heat mixture until bubbling.   

Fill the 8 lobster shells and sprinkle with parsley.  This may be done the day before, covered and refrigerated.

To serve, bake for 30 to 40 minutes at 425f until browned.  Garnish with sliced lemon and stuffed olives. nl 12/19

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• 4 artichokes
• 12 ounces fresh lobster meat
• 1/2 cup celery, chopped
• 2 tbsp. green pepper, chopped
• 1/4 tsp. dill

• 1/4 tsp. paprika
• 8 tbsp. mayonnaise
• 1 tsp. capers
• garden or bibb lettuce

Pre-cook lobster meat and mix with the celery, green pepper, dill, paprika and mayonnaise.  Fill the center of each artichoke with the lobster salad and sprinkle with capers.  Arrange each artichoke on a bed of garden or bibb lettuce and pass a separate bowl of yogurt dill sauce.

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• 3/4 lb. lobster meat, cooked
• 6 tbsp. butter
• 4 tbsp. olive oil
• 3 medium garlic cloves, minced
• 1 tbsp. capers, rinsed
• 2 - 3 tbsp. sweet prepared mustard

• dash of cognac
• fresh parsley and/or basil, chopped
• 6 tbsp. toasted pignoli nuts
• 1/2 lb. linguine

Add remaining 3 tbsp. butter to a saucepan and sate garlic until translucent.  Add capers and mustard.

Whisk olive oil into butter mixture.  Drain any liquid from lobster meat, adding to the pan and return lobster to oven to keep warm.  Drop pasta in boiling water and return to the sauce, continuing to blend until smooth.  Add additional oil to thin, or mustard to thicken.  Sauce should be thin enough to coat pasta.

Add cognac to simmering butter mixture and cook for 2 minutes to evaporate alcohol.  Drain pasta.  Toss with 2/3 butter mixture.  Put lobster on top and pour remaining butter over.  Garnish with herbs and pignoli nuts. nl 8/03

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• 4, 1 1/2 lb. lobsters
• 1 1/2 cups mayonnaise
• 3 tbsp. ketchup
• 1/2 up lime juice, freshly squeezed
• 2 tsp. dry sherry
• 1 tsp. sugar

• 1/2 tsp curry powder
• 1/2 tsp. salt
• 1 cup celery, diced
• dash Tobasco sauce
• toasted coconut
• 1 orange, sliced
• 1 lime, sliced

When ready to serve toss the lobster meat with the celery and add enough dressing to coat well.  Spoon the salad into the reserved shells.  Arrange on a platter with a bed of garden lettuce, sprinkle with coconut and garnish with orange and lime slices.  Serves 4 for lunch, 8 for dinner.

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