Tag Archives: shellfish

Fish Chowder

Recently I bought a halibut. Here is a good way to use the bones and bits. Fish Chowder for broth 24 clams washed 1 lemon 1 8-10 lb halibut carcass chopped into small pieces Fronds from 1 bulb fennel 1 … Continue reading

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Oyster Soup

Oyster soup recipes are mostly cream based. Mostly. Oyster and Andouille Soup 1 lb shucked oysters about 14-20 depending on size 2 fresh andouille sausage sliced 6 whole anchovies packed in salt rinsed and chopped 2 chili de arbols chopped … Continue reading

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Halibut and Clam Sauce

    The clam sauce really complements the meaty halibut flavor etc etc. This is just really good. Halibut and Clam Sauce 2 doz clams live 1 doz mussels live 1 1/2 lbs halibut fillet 1 large shallot chopped 1 … Continue reading

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Crab Risotto

Crab season begins in December in Oregon so Christmas eve was a little different this year. The main difference between dungeness and blue crab is the size. Aside from the much better, sweeter flavor of blue crab of course. But … Continue reading

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Steamed Clams with Whole Garlic

We do not often see fresh clams in a Southern landlocked state. When it happens, I tend to buy everything available. A kindhearted soul would probably leave some for another to enjoy, but they probably live somewhere by the ocean … Continue reading

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Crawfish Mac-n-Cheese

This is a great way to use up some leftover crawfish meat from a boil. Any mix of cheese can be used, but equal parts swiss, mozzarella and cheddar work best. Baked Crawfish Macaroni 5 tbsp butter 1/3 cup flour … Continue reading

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Crawfish Boil

Since we are so close to Louisiana, every spring means crawfish season is open. Nothing is more traditional than a good old fashioned crawfish boil. So boil up a big pot of water, break out the old bay and get … Continue reading

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