Ingredients

• 15 Littleneck clams
• 1/2 cup cream
• 1/4 cup caramelized onions
• 1 cup spinach
• 1 tbsp garlic
• 1 tsp parsley
• 1 tsp oregano
• 1/2 cup parmesan cheese
• Salt & pepper

Directions

1. Steam littlenecks until they open and reserve 1/4 cup of the liquid.
2. Add cream, parmesan cheese, onions, spinach, garlic and parsley.
3. Reduce to Alfredo consistency and season to taste with salt and pepper.
4. Serve with the clams.

Learn how to make Tomato Mozzarella Fresca. Our Tuscan Salmon dish is topped with Tomato Mozzarella Fresca and is served atop garlic wilted spinach.

Ingredients

• 4 - Tomatoes Diced
• 1 lb - Fresh Mozzarella Balls
• 1/2 cup - Parmesan Shards
• 3 - Cloves Chopped Garlic
• 1/3 cup - Olive Oil
• 1/4 cup - Fresh Basil with a Chiffonade cut
• 1 oz - Balsamic Vinegar
• 1 tbsp - Dried Parsley
• 1 tsp - Dried Oregano
• 1 oz - Marsala
• Salt and Pepper to Taste

Directions

1. Saute garlic until cooked through and deglaze with marsala. Reserve.
2. Combine rest of ingredients and adjust with salt and pepper.

Tip: Tomato Mozzarella Fresca can be used to make a delicious bruschetta.  Roast some thin bread slices which have been rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Then add the Tomato Mozzarella Fresca on top and serve.

1. Grasp the oyster or clam firmly with one hand.
2. Place it on a towel so the oyster or clam doesn't slip.
3. Dig your oyster knife into the divot nearest the hinge. Be careful not to apply to much force as this may cause you to slip and stab your hand.
4. Twist the oyster knife to open the shell.
5. Once the shell is slightly opened, continue to follow the opening around and twisting the knife.
6. Once the shell is completely open, scrape the top inside of the shell to seperate the muscle.
7. Seperate the muscle from the bottom as well.
8. Be sure not to lose the juice or brine. This gives tremendous flavor when eating.
9. You can serve with lemon wedges, cocktail sauce, horseradish, hot sauce and more.
10. Enjoy!

Recipe for "Reel Seafood" Crab Cakes

Ingredients

• 1 lb Jumbo Lump Crab Meat
• 1 1/4 Cups Panko Bread Crumbs
• 1 Egg
• 2.5 ounce Mayonnaise
• 1 Tbsp Parsley
• 1 Tbsp Worcestershire
• 3/4 tsp Dry Mustard
• 3/4 tsp Kosher Salt
• Pinch of White Pepper
• 1 tsp Lemon Juice

Directions

1. Mix all ingredients together very well.
2. Fold in crab meat and Panko bread crumbs. Be careful no to overmix. Crab should still be in whole lumps.
3. Let sit at least one hour.
4. Form mixture into cakes and coat with flour.
5. Pan sear and bake in oven until golden brown.