Crab Cakes with Spicy Aioli Sauce

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Real New England Clam Chowder

This easy recipe will be the best real New England Clam Chowder you will ever make using clam broth to flavor the chowder, or as we say in Boston, “Chowdah!” Serves 4-6

 

salt pork, bacon, or 2 Tbsp butter

¾ cup onion, chopped

2 Tbsp flour

2 envelopes St. Ours Clam Broth

2 medium potatoes, diced

1 bay leaf

1 cup chopped clams fresh, frozen, or canned*

1 ½ cups half & half

¼ tsp ground pepper

 

On medium hi cook enough salt pork or bacon in 3-quart sauce pan to yield 2 Tbsp fat or use butter. Remove pork or bacon from pot. Sauté onion in fat, until tender. Add flour, cook 2 minutes whisking until a roux forms, do not brown. Add 2 cups of water and whisk in the St. Ours Clam Broth, cooking until thickened. Add potato, bay leaf, simmer covered until potatoes are tender, 15 minutes. Add chopped clams and half & half, cook stirring for 10 minutes, do not boil. Salt and pepper to taste.

 

*For frozen clam meat thaw 1 cup or use 2-6.5 oz cans of clams, drained. To use fresh clams see our "About Clams" tab.

 

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Steamed Clams or Mussels

Traditional steamed clams or mussels made with savory St. Ours Clam Broth is so good you will want to soak up every last drop. Serves 4

 

3 Tbsp extra virgin olive oil

4 cloves garlic, mashed, chopped

1 cup white wine

½ cup unsalted butter

½ cup fresh parsley, chopped

2 envelopes St. Ours Clam Broth

4 lbs fresh clams or mussels, cleaned*

fresh ground black pepper, to taste

grated parmesan cheese, optional

crusty bread for serving

 

In a large stockpot, heat oil to shimmering, sauté the garlic until fragrant (about one minute), do not brown. Add wine, butter, and parsley, cook 2 minutes. Whisk St. Ours Clam Broth into 2 cups hot water, add to the pot and bring to a boil. Carefully add cleaned clams/mussels, cook covered for 5 minutes. Stir gently to move them from the bottom to the top. Cook covered 5 more minutes. Transfer with a slotted spoon into a large flat bowl or platter. Discard any that did not open. Strain broth to remove sand, season to taste. Pour hot broth over clams/mussels. Add grated cheese if desired. Serve warm with bread to soak up the clam broth!

 

*To clean:

Scrub shells under cold running water to remove surface dirt. Discard any with broken shells or that are not closed tightly. Place them in a large pot to soak with 1 gallon cold water mixed with 1 Tbsp salt, and refrigerator for up to 30 minutes just before cooking. As the clams/mussels breathe, the fresh water is filtered naturally and they push sand out of their shells. Lift them out of the water just prior to cooking, discarding sediment with soaking water. For mussels, pull off beards (small webbing) prior to cooking.

 

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Crab Cakes with Spicy Aioli Sauce

Try these delicious crab cakes using clam broth to add seafood flavor. They are sure to be a family favorite! Makes 24 cakes

 

¾ cup mayonnaise

2 large eggs, slightly beaten

1 tsp Worcestershire sauce

2 tsp Dijon mustard

4 tsp fresh lemon juice

1 Tbsp Old Bay Seasoning

1 envelope St. Ours Clam Broth

¼ tsp black pepper

½ cup onion, minced

2 lbs lump crab picked for cartilage

2 ½ cups panko crumbs

1 fresh jalapeno diced, to taste

5 Tbsp vegetable oil

4 Tbsp butter

chives or scallions for garnish

 

Sauté onion in 1 Tbsp oil until edges brown, set aside. Whisk together first 8 ingredients. Add onion and crab, stir until combined. Add the panko crumbs and jalapeno, mix thoroughly. Form 24 crab cake balls. Refrigerate at least 30 minutes. Melt 2 Tbsp butter in a large skillet on medium high, add 2 Tbsp oil, heat to shimmering. Add 4-6 crab cakes, cook for approximately 5 minutes until a golden-brown crust forms. Flip the cakes over, depress slightly with a spatula, cook another 3-5 minutes until the second side is golden brown. Change the oil after half are cooked. Serve over lettuce and garnish with fresh herbs and Spicy Aioli Sauce. (Recipe below)

 

Spicy Aioli Sauce

 

1 cup mayonnaise

2 cloves garlic crushed, minced

½ lemon, juiced

¼ cup Sriracha hot sauce, to taste

Whisk together, chill, and serve as a dipping sauce

 

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Clam Fritters

In Rhode Island, fritters are served in many seafood shacks along the coast. Enhance this tasty clam fritter recipe mixing clam broth in the batter. What a great way to enjoy clams! Makes 24 fritters.

 

3 – 6.5 oz cans minced clams, drained

2 cups flour

2 tsp baking powder

¼ tsp pepper

1 envelope St. Ours Clam Broth

½ cup milk

2 eggs, well beaten

frying oil

 

Sift together flour, baking powder, and pepper, set aside. In a large bowl, whisk St. Ours Clam Broth into ½ cup hot water then whisk in milk and eggs. Add dry ingredients, combine until a smooth, sticky batter forms. Fold in clams, mixing thoroughly. In a deep skillet, heat oil on medium high. Drop batter by spoonful into oil, turning until golden brown on all sides. Drain on paper towel. Serve with tartar sauce or Spicy Aioli Sauce.

 

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Seafood Cocktail Dip

Any seafood works in this dip when using clam broth as a bouillon. Try crabmeat, lobster, shrimp, clams, or surimi. If seafood is raw, precook and chill.

 

¾ cup diced seafood

8 oz sour cream

3 oz package cream cheese

1 envelope St. Ours Clam Broth

2 Tbsp ketchup

2 tsp horseradish

1 tsp lemon juice

1 tsp parsley flakes

¼ tsp onion powder

¼ tsp Tabasco

 

Blend softened cream cheese with sour cream. Mix in the remaining ingredients, folding in seafood last. Chill an hour for a firm dip with the best seafood flavor. Serve with chips or crackers.

 

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Shrimp Tarragon Dip or Sauce

This recipe uses clam broth powder to increase seafood flavor. Serve chilled with crackers, warm on bruschetta, or over pasta for a delicious entrée. Makes 3 cups, entrée serves 4.

 

1 lb large shrimp, peeled, deveined

1 envelope St. Ours Clam Broth

1 shallots or 1 small sweet onion, finely diced

2 small tomatoes, cored and seeded, finely diced

1 Tbsp unsalted butter

3 Tbsp olive oil

1-8 oz package cream cheese, room temperature

1 ½ tsp dried tarragon or 1 Tbsp fresh, chopped

½ tsp crushed red pepper

1 tsp black pepper

1 tsp lemon zest

salt to taste

 

Season shrimp with salt and ½ tsp black pepper. In a large skillet, heat 2 Tbsp olive oil to shimmering, sauté shrimp for 5-7 minutes, until pink, do not overcook. Chop into bite size pieces, keep whole if serving as entrée, set aside. Whisk St. Ours Clam Broth into 1 cup hot water, set aside. Melt butter in the skillet over medium heat, add olive oil and shallots, sauté until soft, 3 minutes. Add diced tomatoes, reserving a few tablespoons to add at end. Sauté 5 minutes. Stir in clam broth, cream cheese, red pepper, ½ tsp black pepper, and tarragon. Reduce heat and simmer until sauce thickens. Stir in shrimp and lemon zest, simmer an additional 3 minutes. Stir in reserved tomato. Serve warm on toasted bruschetta or chill and serve as a dip. For an entrée cook 1 lb pasta, drain, add to sauté pan with shrimp mixture, toss until coated.

 

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Seafood Stuffing

Use clam broth to infuse seafood flavor into this stuffing. To make crabmeat stuffing, add ½ cup crabmeat. Serves 4

 

1 stick butter or margarine

½ cup celery, chopped fine

½ cup onion, chopped fine

¼ cup green pepper, chopped fine

2 cups breadcrumbs

1 envelope St. Ours Clam Broth

1 tsp dry mustard

¼ tsp cayenne pepper

2 eggs

1 Tbsp water

 

Melt butter in a pan over medium heat, sauté vegetables until soft, do not brown, set aside. In a bowl mix breadcrumbs, St. Ours Clam Broth powder, cayenne pepper, and mustard. Beat eggs and water, add to crumbs, mix to moisten, add vegetables and mix thoroughly. To make 4 baked stuffed filet of sole or flounder, season the fish with salt, roll ½ cup stuffing into a ball, place on one end of a filet, wrap the fish around the stuffing and secure with toothpicks, bake in a greased pan, 400 degrees for 20 minutes. Try our baked stuffed clam recipe below or any recipe that calls for seafood stuffing.

 

Baked Stuffed Clams

Clam broth makes the best seafood recipes!

 

Prepare above recipe using half the vegetables. Steam 1 lb fresh clams* for 5 minutes, throw out any that do not open. Remove clams, save the shells. Sauté clams in butter, chop, mix into the stuffing. Fill clam shells with stuffing. Top each with a small square of bacon, broil until the bacon is crisp.

 

* Makes about 10 cherry stone or 4 quahog clams. If you do not have fresh clams you can make shells out of foil or use ramekins and use ½ cup frozen clam meat thawed or 1-6.5 oz can clams, drained.

 

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