Clam Savory

Serves: 4

3 tablespoons butter

1 small onion, finely chopped

1/2 green pepper, seeded and finely chopped

1 (6 1/2-ounce) can chopped clams, drained

1 cup grated Swiss cheese

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon sherry

1/4 teaspoon cayenne pepper

4 slices hot buttered toast

1. Melt butter in frying pan. Add onion and green pepper; saute for 3 minutes.

2. Add clams, cheese, tomato paste, Worcestershire sauce, sherry, and cayenne pepper to frying pan. Cook, stirring constantly, until cheese melts.

3. Pile clam mixture on top of each slice of toast, and serve hot.

Clam Macadamia Puffs

Makes: 20 Puffs

8 ounces cream cheese, softened

1 (6 1/2-ounce) can minced clams, drained

1 teaspoon minced scallion

1/2 cup chopped macadamia nuts

Salt to taste

Pinch of cayenne pepper

3/4 teaspoon Worcestershire sauce

20 saltine crackers

1 tablespoon ground macadamia nuts

1 teaspoon paprika

1. Whip cream cheese thoroughly. Add clams; mix well. Add scallion, chopped macadamia nuts, salt, cayenne pepper; and Worcestershire sauce; whip again. Cover and refrigerate until ready to use.

2. Preheat, oven to 300 degrees.

3. Pile clam mixture generously onto crackers. Sprinkle with ground macadamia nuts and paprika. Bake for 20 minutes. Remove from oven, and serve hot.

Hot Clam Tarts Recipe

Makes: 36 Tarts

Pastry for 2-crust pie

2 tablespoons butter

2 tablespoons flour

1 cup light cream

1/2 teaspoon salt

1/4 teaspoon Tabasco sauce

2 teaspoon dry sherry

1/4 cup grated Parmesan cheese

1 (6 1/2-ounce) can minced clams, drained

1. Preheat oven to 425 degrees.

2. Roll out pastry, then cut into 2 1/2-inch squares. Line small 1 1/4-inch muffin pans with pastry squares; prick with folk. Bake for 10 minutes, or until crisp and golden brown. Remove shells from pans and set aside. Reduce oven heat to 350 degrees.

3. Melt butter in small saucepan. Blend in flour, then stir in cream, salt, Tabasco, sherry, and 3 tablespoons Parmesan cheese. Cook over medium heat, stirring constantly, until sauce thickens. Add clams and simmer until heated thoroughly.

4. Spoon clam mixture into tart shells; sprinkle with remaining Parmesan cheese. Bake for 5 minutes, or until well heated. Remove from oven; serve immediately.

Clam Dip Recipe

Makes: 1 1/2 cups

8 ounces cream cheese, softened

1/2 cup sour cream

1 teaspoon lemon juice

Salt and pepper to taste

3/4 teaspoon Worcestershire sauce

1 (6 1/2-ounce) can minced clams, drained

1. In bowl, blend cream cheese and sour cream together well. Stir in lemon juice, salt, pepper, and worcestershire sauce.

2. Fold minced clams into cream cheese mixture. Chill and serve.

Caviar Dip Recipe

Makes: 1 1/2 Cups

4 ounces caviar

1 small onion, finely grated

1 egg yolk

4 slices stale white bread, crusts removed


1/4 cup lemon juice

1/2 cup olive oil

1. Place caviar in blender or food processor; blend at low speed until smooth paste forms. Add onion and egg yolk; until well mixed.

2. Soak bread in water for 30 seconds; squeeze to dry. Tear bread into pieces and add to caviar mixture in blender or food processor. Blend until well mixed. Slowly add lemon juice and olive oil alternately while continuing to blend at medium speed. Blend at high speed until well mixed.

3. Refrigerate dip until chilled; serve with melba toast, pita bread, or crisp raw vegetables.

Anchovy Sticks Recipe


10 slices bread, toasted and buttered

1/2 cup chopped scallions

1/2 cup chopped parsley

40 anchovy fillets, drained

1/2 cup butter

1. Preheat oven to 375 degrees.

2. Cut each piece of buttered toast into 4, 1-inch strips.

3. Combine scallions and parsley in bowl. Sprinkle mixture over toast strips. Top each toast strip with 1 anchovy fillet, and dot with butter.

4. Place toast sticks in single layer on greased baking sheet. Bake until heated thoroughly. Serve sticks hot.


Fish and shellfish make terrific entrees as well as delectable appetizers, soups, and salads. Not only are they delicious foods, but they are nutritious foods as well since they are high in protein and low in saturated fats. Some seafood, such as clams, oysters, and shrimp, are good sources of iron and most seafood is high in calcium.

As with any fresh food, there are some important things to be considered when buying fish and shellfish. I will provide hints for buying, handling, storing fish and other seafood that will make creating terrific meals easy.

The most important thing to look for when purchasing fish is freshness. Appearance and odor are the best clues to freshness. Fresh fish have tight, shiny scales, skin that springs back when pressed, and a mild odor. Whole fish should have clear eyes and the gills should be anywhere in color from pink to red. If you are unsure about the freshness of a fish, place it in a bowl or pot of cold water. If the fish is fresh, it will float.

Fish can also be purchased frozen. Make sure that the package is solidly frozen and that the fish contains no signs of discoloration, oiliness, or freezer burn. If there is any doubt as to the freshness of the seafood it is best not to buy it.

Fish is sold in a variety of forms. It may be purchased whole or dressed, which means cleaned and scaled with the head, tail, and fins removed. Fish can purchased in fillets, when the sides of the fish have been cut lengthwise away from the ribs, and the backbone, and they even come as steaks. Fish steaks are actually cross-sections of large fish. Let your fish seller know what type of dish you are planning and he or she will prepare the fish properly.

Fish differ in meat color and flavor. Some recipes list a specific fish or shellfish as an ingredient, yet others simply specify the use of white-fish fillets. This opens a number of options and allows for the selection of a favorite fish. Fish with white meat that would work well in recipes specifying white fish fillets would be cod, flounder, haddock, hake, halibut, red snapper, sea trout, turbot, whiting, whitefish, catfish, and butterfish.

Prepare fresh fish for cooking by washing it thoroughly in cold running water then patting it dry with paper towels. If it still has scales, scrape them off with a sharp knife.

Frozen fish should be thawed in the refrigerator until the pieces can be separated. Never thaw at room temperature.

It’s very important to check for freshness when buying shellfish. If fresh clams, and oysters are bought in the shells, the shells should be tightly closed. Discard any with open or broken shells as well as the ones that float. If purchased already opened, should be plump and creamy in color.

To test, mussels for freshness, try to slide the two halves of the shell across each other; they shouldn’t budge.

Fresh shrimp, and scallops should be dry and firm.

When purchasing live lobsters or crabs, be sure to select the most active of the group.

Prepare fresh clams for cooking by scrubbing them with a stiff brush. Then wash them in several changes of cold water to remove sand. If the clams are very sandy, they can be soaked in cold water for 30 minutes.

Mussels should also be scrubbed with a stiff brush and washed under cold running water. Additionally, mussels have beards which are usually clipped off before cooking.

Fresh shrimp should be deveined. This can be done before or after cooking, depending on the recipe and personal tastes. If using canned shrimp, rinse them briefly in cold water to remove excess salt.

Fresh or canned crabmeat should be picked over to remove any shell or cartilage.

Shellfish can be purchased fresh, frozen, previously frozen, canned, or pasteurized. Many varieties of shellfish come already cooked. Keep in mind, however, that shellfish tastes best when it is fresh and prepared and eaten right away.

Fish and shellfish are perishable. They can be stored in their wrappers in the coldest part of the refrigerator for no longer than 1 or 2 days. Live shellfish should be stored in a shallow dish and covered with a damp towel. For longer storage, wrap seafood tightly in moisture-proof freezer paper or in foil and freeze it.

Leftover cooked seafood should be refrigerated or frozen immediately in a tightly closed container. When properly covered, cooked seafood can be refrigerated for 3 or 4 days, or frozen for up to 3 months.

After handling raw fish or shellfish, be sure to wash your hands with hot, soapy water. Never reuse a plate that held raw seafood without washing it first and thoroughly wash any utensils or cutting boards that come in contact with raw seafood as well.


Fresh Fish and Shellfish

Fresh fish and shellfish are favored entrees on the menus of Southern restaurants, and they are equally popular in home kitchens. With the myriad lakes and rivers, and the Gulf furnishing a long coastline for fishing, a fresh catch is economical as well as enjoyable.

Many varieties of fresh fish and shellfish are indigenous to the Southland, but with modern refrigeration methods, fresh fish and shellfish can be shipped to any part of the country.

Those who do not fish, take heart, for with many kinds of recipes and the availability of fish and shellfish, the bounties of the waters may be readily brought to the home table.

Dips and Sauces

Many fish and seafood dishes are cooked in sauces, or have spices and herbs added later for flavoring. Seafood, especially, is often used for cocktails. Sauces for shrimp, lobster, or crab cocktails may range from the mild to the very hot and spicy.

Poached, fried, or baked fish and shellfish can always be improved with the right sauce or dip.

Miscellaneous Fish

In the past, certain varieties of fish could only be obtained at the market during certain times of the year. Today, fish can be purchased in almost any stage of preparation-fresh, frozen, cleaned, dressed, filleted, or even cut into steaks.

Whichever fish the cook prefers, they should select one with bright, clear, bulging eyes, reddish-pink gills free from slime or odor, and scales which are bright colored and adhere tightly to the skin. The flesh of the fish should be firm and elastic, springing back when pressed. Allow 1/3 to 1/2 pound of edible fish per person. If the fish is to be dressed at home, the larger amount should be selected.

The following terms will be helpful in understanding what shape your fish is in:

Whole or round fish are those that are marketed in the same form as they come from the water. Before cooking they must be scaled and eviscerated (entrails removed). The head, tail, and fins may be removed if desired, and the fish split into serving-size portions.

Drawn fish are marketed with only the entrails removed.

Dressed or pan-dressed fish are scaled and eviscerated, usually with the head, tail, and fins removed.

Steaks are cross-sectional slices of the larger sizes of dressed fish.


Tuna is a familiar item in almost every American home. Canned tuna is available in three different styles of pack: fancy or solid, chuck-style, and flaked or grated. Tuna is most commonly packed in oil, although it may be packed in water.

Some of the speciality packs include a solid-meat tuna packed in olive oil and double the amount of salt, a “dietetic” pack in distilled water, a baby food, and a tuna paste.

Tuna has two outstanding recommendations. It contains a superior protein and it offers the busy homemaker a convenient food which may be easily prepared for a delicate dish.


Shrimp are among the most popular of our shellfish; they are tender and white-meated and have a distinctive flavor. Today they are available fresh, frozen, cooked, canned, and freeze dried.

The various kinds of shrimp, which varies from a greenish gray to reddish brown, depending upon the location where it was caught. Raw shrimp are often referred to as “green” shrimp.

Shrimp are usually sold according to size or grade, or the number of shrimp per pound. The price varies according to size, which includes the largest or jumbo, 15 to the pound, to the smallest size, which is about 60 to the pound.

Boiling is the basic method of cooking raw shrimp. They may be boiled, then peeled; or they may be peeled, they boiled. More salt is needed if shrimp are boiled before peeling. Bring salted water to a boil, then add shrimp. Bring water again to a boil and simmer for 5 minutes. The time is the same for peeled or unpeeled. After shrimp have cooled, remove shells and sand vein. Wash well and chill immediately.


It is said that scallops are named for the characteristic scalloped edges of the shells in which they are generally served. These shells are often used for individual baking dishes since they can withstand the heat of the oven.

Bay scallops are small and dainty, and have a more delicate flavor than sea scallops, and number about 40 to a pound.

Scallops must be removed from their shells as soon as they are caught. They should then be frozen or iced immediately. Cook scallops quickly, simmering 3 to 5 minutes in liquid (or in less time if they are cooked in hot fay). The part of the scallop, which should have a creamy, mother-of-pearl appearance. Scallops should never be boiled.

Picking Blackberries

Our blackberries have started to get ripe. We have blackberries in both our front and back yards. I’m had about 4 pickings so far. We’ve already had raspberry picking, 3 weeks ago. Our blueberries are just starting to get ripe. So it wont be long till I can start picking blueberries.

All of these berries taste so good and sweet. We have one of freezers packed with berries and fruits. You can not beat a good blackberry pie.


The lobster is known as the “king of the shellfish,” so take great care to treat him royally when he becomes your dinner. Frozen or canned lobster is available, but fresh is an ultimate taste treat.

To prepare a fresh lobster, remove and discard the black intestinal vein and the small stomach sac. Also, throw away the grayish, fringy-looking portions of the upper body.

If you intend to broil the lobster, make certain that you clean it before it is cooked. If it is to be boiled, clean it after cooking. Boiling is considered to be the best way to prepare the lobster. To boil, plunge the lobster headfirst into boiling, salted water. For those who like their lobster hot, cook for 20 to 25 minutes; serve with melted butter and lemon wedges. For cold lobster lovers, cook for 15 minutes, let stand in the cooking liquid until cooled, and eat cold or combine in a casserole.


In the shallow waters of bays, sounds, and channels scattered along the Atlantic coast from Massachusetts to Texas, travelers from inland areas have sometimes observed an unusual sight. A child attaches a large piece of meat to a string, drops it into the water, and jerks up a large crab whose pincers are clamped to the meat. The crab is secured by another child standing by with a net.

Actually, when one considers what savory dishes crabs make, it is no wonder that the sport is as profitable as it is fun. The crab is caught and marketed in both the hard-shelled and soft-shelled stages. Soft-shelled crabs especially are considered delicacies. What exactly is a soft-shelled crab? First, it is important to understand that the young crab sheds ( or molts) about 15 times before reaching maturity (during their second summer). When the shell splits and the crab backs out of it, soft-shelled crab fishermen are alert to this change. They watch for the color of the crab to turn red. At this point, the crab (called a “buster”) is ready to emerge from the shell. This shedding takes about 2 or 3 hours. Within 9 to 12 hours, the outer skin is paper-thin and at this stage the crab is known as a soft-shelled crab. After a short cooking period, the entire body can be eaten. Frying is the preferred cooking method.

Crab fanciers should keep one thing in mind. When crabmeat is purchased, whether blue crab or Alaskan King crab, it should be refrigerated until ready for use.


Because the clam has been established in our minds as a chowder ingredient, many people do not realize the wide variety of other dishes which can be prepared with this popular shellfish. Like oysters, they are also enjoyed raw.

Clams may be purchased fresh, canned, stock or frozen (already prepared by various methods) in most supermarkets. As is true with most shellfish, clams require a short cooking time. In fact, most people consider a “well-cooked” clam a “clam-ity.”


We are starting to paint the outside of our house today. This is one thing that I don’t really like doing, but it has to be done. I am looking forward to climbing up and down and back again on a ladder. By doing this I will have a lot-of-fun with my lower back, it will hurt like I don’t know what!

But then again if I don’t do it who will. I will have paint all over me. Because using a project sprayer, and turning around, spraying over head, putting paint in sprayer. Doing these things all add up to getting paint all over you.

The paint we are using is an off-white which looks great! It will make the look a whole lot better. Plus I get to be outside all day in the heat, and get hot. But when it’s all finished for the day I can go swimming.


Although there is a popular belief that oysters should only be eaten in months with names that contain an  ” r “, this is not entirely true. Due to advanced methods of food preservation, they are available ( and delicious ) year-round.

Oysters may be bought in the shell, fresh or frozen, shucked, or canned. Oysters in the shell are generally sold by the dozen. The shells of the oyster should be tightly closed, indicating that the oysters are alive. Gaping shells that do not close when handled are evidence that the oysters within are dead and therefore not safe for use. Shell oysters should be kept refrigerated at about 40 degrees for no longer than 20 days.

Shucked oysters are oysters which have been removed from the shell and which are generally sold by the pint or quart. These should be plump, creamy-colored with a clear liquid, and free from shell particles. The containers of the shucked oysters should be refrigerated or surrounded by ice. When properly handled, they will remain fresh for a week to 10 days.

The amount of oysters to be purchased depends on their use. For 6 people, allow at least 3 dozen shell oysters, 1 quart of shucked oysters, or 2 (7 1/2-ounce) cans.

This is my Third Blog Post

Getting ready to get off of the computer. I am going to go outside and water our garden. Then I’m going to watch the NBA finals, game two.