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Seafood

  • This is the Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batc...

  • Over the years I've prepared Clams Casino using a variety of recipes, each a favorite of the House, management or Chef, but my all time favorite is the first I as introduced to - the Clams Casino at T...

  • This is just about the easiest and most elegant thing you can make, if you can afford Jumbo Lump Crabmeat. The only secret to this recipe is the freshness of the crabmeat, and the quality. Use the f...

  • I made several versions of this classic (I think), with slightly different sauces, and with different spellings... I think this is the correct spelling for the dish - Crepes le Soir, but I've see it s...

  • Otherwise known as Peel-and-Eat or other such local names, the idea is the same; Shrimp boiled or steamed, or sometimes sautéed or baked, and seasoned with Old Bay or other nautical spices, served col...

  • Good old fashioned Steamed Clams; the hand-written recipe here is from my Backstage Restaurant days... the owner of the place was Clam Happy, and especially with Clam Broth on the side and Drawn Butte...