MARITIME 



MORSELS 



Divide evenly over oysters. Broil about 4 inches 

 from heat until done, about 5 to 8 minutes. 

 Serves 6. 



Scalloped Oysters 



• 1 pint standard oysters (or selects, cut in half) 



• 1/3 cup oyster liquid 



• 35 fresh saltine crackers, 

 made into coarse crumbs 



• 1 /4 cup finely chopped green onions 



• salt 



• freshly ground black pepper 



• 1/3 cup heavy cream 



• 1 tablespoon Worcestershire sauce 



• 1/8 teaspoon Tabasco sauce 



• 1 /4 cup dry white wine 



• 3 tablespoons margarine or butter, melted 



Drain oysters well, reserving 1/3 cup 

 oyster liquid. 



Place one quarter of the crumbs in lightly 

 greased small casserole dish. Cover with half of 

 the oysters and half of the green onions. Lightly 

 salt (remember that oysters are salty). Sprinkle 

 with black pepper. Repeat Sprinkle with the 

 remainding of the crumbs. Drizzle with melted 

 margarine. 



Combine oyster liquid with cream, 

 Worcestershire, Tabasco and wine and pour over 



the casserole. Bake at 400 F until brown and 

 bubbly, about 25 minutes. Serves 4 to 6. 



Hearty Clam Chowder 



• 2 cups chopped cherrystone or 

 littleneck clams 



• 4 slices bacon, diced 



• 1/3 cup thinly sliced green onions, 

 including tops 



• 5 medium peeled and diced potatoes 



• 1 stalk celery, thinly sliced 



• 1 medium carrot, thinly sliced 



• 1 clove garlic, pressed 



• 2 cups water 



• 1 teaspoon salt 



• 1/2 teaspoon freshly ground white pepper 



• 1 teaspoon Worcestershire sauce 



• 1/4 teaspoon Tabasco sauce 



• 2 cups light cream 



In a large, deep pan, cook bacon over 

 medium heat, until crisp. Remove bacon and 

 reserve. Saute onions, potatoes, celery, carrot 

 and garlic in remaining grease. Add water, salt, 

 pepper, Worcestershire, and Tabasco. Bring to 

 boil. Reduce heat, cover and simmer gendy until 

 potatoes are tender, about 15 minutes. Add 

 clams and cook until done, about 10 minutes. 



Stir in cream. Heat just until steaming. Do 



not boil. Top with reserved bacon. Serve 

 immediately. Serves 6 to 8. 



Baked Clams with Garlic Butter 



• 36 littleneck clams 



• 1/4 pound margarine, softened 



• 2 tablespoons coarsely chopped garlic 



• 3 tablespoons coarsely chopped green onion 



• 1/2 cup coarsely chopped fresh parsley leaves 



• 1/4 cup dry white wine 



• 1/4 cup fresh bread crumbs 



• 1/4 teaspoon salt 



• 1/4 teaspoon freshly ground black pepper 



• 4 tablespoons freshly grated Parmesan cheese 



• rock salt 



Scrub clams thoroughly with a stiff brush 

 under cold, running water. Open clams and 

 discard top shell. 



In food processor, combine margarine, 

 garlic, green onion, parsley, wine, crumbs, salt, 

 pepper and half the Parmesan. Blend until 

 smooth. 



Place clams on the half shell in a bed of 

 rock salt in a cooking pan. Spoon margarine 

 mixture evenly over clams. Sprinkle with 

 remaining Parmesan and bake at 500 F until 

 clams are done and cheese is melted, about 6 to 

 8 minutes. Serves 6. 



22 WINTER 2002 



