Cook Your Catch

                                                                   

                                                                  Clam Spaghetti                                                                                                                                                      

WHITE CLAM SAUCE 

1/4 cup pure olive oil
4 cloves garlic
1 1/2 cup clam juice
1/4 cup chopped parsley

1 tablespoons Flower

1 cup Evaporated milk

1 salt and fresh ground black pepper to taste
2 cups minced clams (fresh or canned)

In frying pan brown garlic in oil for one minute over moderate heat, Add flower Cook and stir over medium heat

for 5 to 10 minutes or until mixture starts to brown. Add the salt and pepper then slowly add the milk, stirring constantly.. Add clam juice and bring to boil.  Continue cooking until Sauce  boils and thickens. If Sauce is too thick,

add a little milk. Adjust seasonings to taste. Add parsley and clams just before spaghetti is done.   

Serve over linguine or spaghetti and garnish with fresh steamed whole clams in shell.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

Flounder Kiev

1/2 cup butter or margarine, softened                1/2  tsp salt
2 tbsp.chopped parsley                                      dash pepper
1 tbsp lemon juice                                             2 tbsp water
3/4 tsp. Worcestershire sauce                            2 eggs, beaten
            1/4 tsp.Tabasco                                                1/2 cup all-purpose flour
           1 clove garlic,finely minced                                3 cups soft bread crumbs
2 lbs.flounder fillets                                            oil for frying

Combine butter,parsley,lemon juice,Worcestershire sauce,Tobasco, and garlic. Place butter mixture on waxed paper and form into a roll. Chill until hard.Skin fillets and divide into 12 strips, each about 6x2 inches. Sprinkle fish with salt and pepper. Cut butter mixture into 12 pieces.Place a piece of butter at one end of each strip of fish. Roll fish around butter and dredge in flour, secure with toothpicks.Dip in egg and then roll in crumbs. Chill for 1 Hr. Fry in oil heated to 375 F for 2-3 minutes or until fish is golden brown and flakes easily when tested with a fork.Drain on absorbent paper. Remove toothpicks  Serves 4



  Crab Stuffed Chicken Breasts

  1 lb Phillips Crab Meat
6 chicken breasts, boneless & skinless
½ tsp. poultry seasoning
6 oz. can corn, drained
½ c. onion, diced
2 oz. goat cheese, diced
2 oz. cream cheese, diced
¼ c. sun dried tomatoes, finely diced
3 Tbsp. vegetable oil
1 Tbsp. fresh parsley, chopped
2 tsp. lemon zest, grated
1 Tbsp. lemon juice
salt & pepper to taste


Preparation Instructions

1. Thoroughly mix corn, onion, goat cheese, cream cheese, tomatoes, and salt & pepper.
2. Fold in Crab Meat.
3. Cut pockets into chicken breasts and stuff breasts with crab mixture. Close the opening and secure with a toothpick.
4. Mix oil, parsley, lemon zest, lemon juice, poultry seasoning, and pepper.
5. Brush chicken breasts with lemon and oil mixture. Grill or broil until chicken is done or until internal temperature reaches 165°F.
6. Carefully remove toothpicks before serving.