1 can (6.5 ounces) chopped clams, drain and reserve juice
2 cans (6.5 ounces) minced clams, drain and reserve juice
2 stalks celery, thinly sliced
1 medium onion, diced
4 large baking potatoes cut into bite-size pieces
1 pound center cut bacon, reserve grease
½ teaspoon dried thyme
6 stems fresh thyme with leaves pulled off
1 cup heavy cream
2 cups half & half
4 cups milk
- Cook the bacon, then place it on a layer of paper towels to remove excess grease. Do not drain the pain. Cook the onions and celery in the reserved bacon grease until they are soft and tender, approximately 5 minutes. Season with salt and pepper.
- Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender, approximately 15 minutes. Add ¼ teaspoon of the dried thyme while cooking the potatoes. Season with salt and pepper.
- Remove ¾ cup of the potato/onion/celery mixture and put it in a mixing bowl. Cover with ¾ cup of the broth, then puree with a hand blender (or puree in a blender).
- Return mixture to the pot and add the clams. Then add heavy cream, half & half and milk. Cook on medium high heat for approximately 10 minutes. Add the remaining dried thyme and fresh thyme along with salt and pepper.
- Serve with crumbled bacon and/or oyster crackers.
Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.
1 pound ground opah*
2 tablespoon taco seasoning
1 large yellow onion, diced
1 (16 ounce) can white kidney beans
1 (16 ounce) can red kidney beans
1 jar (12–15 ounce) salsa of choice
½ teaspoon granulated garlic
½ teaspoon granulated onion
Salt and pepper to taste
Crushed red pepper flakes to taste
3 cups of water
- Add some vegetable oil to a pan over medium-high heat.
- Add the ground opah to the pan, followed by the taco seasoning. Stir to ensure all of the fish gets coated with seasoning, working to break up any chunks. Once the fish is browned, transfer it to a Dutch oven, similar size pot, or to a slow cooker.
- Add a little more oil to the hot pan and sauté your diced onion. Once the onion browns and softens, add it in with the cooked fish.
- Add the canned beans, salsa, granulated onion, garlic, salt, pepper, and crushed red pepper flake.
- Add 3 cups of water, mix everything together, and set your pot over a low heat or your slow cooker to high.
- Stir the chili occasionally to help the flavors come together. It will thicken as it cooks, but if you find it getting too thick, simply add a little more water. You may also wish to adjust the seasonings.
- The chili should take about 2 hours on low if you’re using the stove, or 5 to 6 hours with a slow cooker.
*The ground opah in this recipe is derived from opah “flank” (abductor/adductor muscle). Ask your fishmonger to grind it for you if you don't have a meat grinder at home. Alternatively, you could use an 80:20 ratio of ground opah flank and ground opah belly.
Recipe by Tommy the Fishmonger and courtesy of Catalina Offshore Products, San Diego, California.
4 teaspoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 ½ teaspoons dried thyme
1 ½ teaspoons celery seeds
½ teaspoon salt
½ teaspoon ground black pepper
2 cups no salt added diced tomatoes with juice
1 cup chicken broth
4 ounces green bean cut into 1-inch pieces
1 potato cut into ¼ inch cubes
4 ounces fish fresh your choice (snapper works best), cut into bite size pieces
6 ounces small shrimp (41–50 per pound), peeled and deveined
1 teaspoon cornstarch mixed with cold water
- Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt, and pepper; cook for roughly 1 minute.
- Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
- Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
- Add the cornstarch and water mixture, stirring constantly until thickened just enough to coat the back of a spoon.
Recipe credit: Walter Coghlan
3 to 4 pounds medium-size fresh shrimp, peeled, deveined
¼ cup vegetable oil
¼ cup all-purpose flour
1 ½ cups chopped onion
1 cup chopped celery
¾ cup chopped green onions
1 large green pepper, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup water
1 ½ teaspoons salt
1 teaspoon pepper
½ teaspoon red pepper, ground
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
Dash hot pepper sauce
1 tablespoon chopped parsley
Hot cooked rice
- Combine oil and flour in a Dutch oven and cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
- Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce.
- Bring the mixture to a boil, then cover it and reduce heat. Simmer for 1 hour, stirring occasionally.
- Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves, stir in parsley, and serve over rice.
Recipe credit: Walter Coghlan