1/2 pound bacon, fried, drained and broken into pieces

1 large onion, peeled & chopped

3 white potatoes, peeled & diced

3 cups water

1 pint fresh shucked clams, cut up

2 teaspoons fresh or dried parsley

2 cups heavy cream or evaporated milk

Salt & pepper to taste


In a heavy-based, covered soup pot, bring onion, potatoes and water to a boil.  Simmer on medium heat until vegetables are tender.  Add bacon, clams and parsley.  Simmer on medium heat 5 minutes.

Place cream or milk in heat-resistant bowl.  Add one cup of hot chowder to cream/milk.  Blend together.  Add cream/milk mixture to hot chowder.  Re-heat chowder. 

Add salt and pepper to taste.  Sprinkle top of chowder with paprika.  Serve hot.  Makes about 6 servings.



Oyster Stuffing for Poultry

1/4 pound (1/2 stick) Butter

1 tablespoon Canola oil

1/2 cup Onion, finely chopped

1/2 cup Celery, finely chopped

1 tablespoon fresh or dried Parsley

4 cups Bread, diced into small pieces

2 cups Oysters

1/4 to 1/2 cup Oyster liquid for moistening

Salt and Pepper to taste

In a heavy-based skillet, melt Butter.  Add Oil, Onions, Celery and Parsley.  Cook over low heat until softened. 

Place bread crumbs into bowl.  Pour vegetable mixture over crumbs and toss.

Stir in Oysters and Oyster liquid.  Add Salt and Pepper to taste.


Feast of the Seven Fishes - Baccala Stew 

2 tablespoons Oil for frying (Olive or Canola)

1 tablespoon Butter

1 large Vidalia or White Onion, peeled and chopped

2 large cloves fresh Garlic, chopped

1/2 cup Red Wine

1 - 28 ounce can Whole Peeled Tomatoes (cut up), and juice from can

1 - 6 ounce can Tomato Paste

5 medium-size White Potatoes, peeled and diced into 1" pieces

2 tablespoons fresh Parsley, minced

2 pounds Baccala (Salt Cod), cut into 1" pieces

Salt and Pepper to taste


Place Baccala into a large bowl and cover with cold water.  Keep refrigerated two days.  Change the water twice per day.  Drain well, then pat dry.

Add Oil and Butter to a heavy-based soup pot.  Saute Onion and Garlic till soft and tender.  Add Wine, Cut Tomatoes with juice, Tomato Paste, Potatoes and Parsley. Bring to a boil and simmer about fifteen minutes, or until potatoes are tender.  Add Baccala.  Simmer five minutes more until fish is thoroughly cooked.  Remove from heat.

Cool mixture, then refrigerate 24 hours to allow flavors to blend.  To serve, reheat on medium to low heat.  Do not re-boil.  Add Salt and Pepper to taste at the table.  Makes about 12 servings.



1 large onion, peeled and chopped

1 large carrot, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 (1 pound) can crushed tomatoes

3 cups water

2 cups beef bouillon

1 teaspoon fresh parsley, chopped

1 teaspoon fresh lemon juice

Salt and pepper to taste

1 pound large uncooked shrimp, shelled, cleaned & de-veined

1 pound fresh fish fillets (any white fish...founder, whiting, tilapia) cut into 2 inch chunks

1/2 pound ready-to-use crab meat

2 uncooked lobster tails, shelled and cleaned

Add onion, carrot, celery, garlic, tomatoes, water, bouillon, parsley, lemon juice, salt and pepper to slow-cooking crock pot.  Adjust temperature to low.  Cook in covered crock pot 6 to 8 hours. 

Turn up heat control to high temperature.  Add seafood.  Cook on high for 20 to 30 minutes or until seafood is done.  Serve hot.  Makes 6 generous portions.


In a large stock pot, fill with enough water to cover the amount of crabs or lobster being cooked.  Add seafood spices.  Submerge crabs or lobster into rapidly boiling water.  Cover immediately.  From the time the water boils again, allow from 12 to 25 minutes according to size.

Time Chart:

1 - 1-1/2 lbs. ~ 10 to 12 minutes

1-1/2 - 2 lbs. ~ 15 to 18 minutes

2-1/2 - 5 lbs. ~ 20 to 25 minutes

Properly prepared, crab & lobster meat is white and firm.  Serve with butter dip and a wedge of lemon.

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