To Clean: Scrub shells with brush under cold running water. Cover clams with cold salted water (1/3 cup salt to 1 gal. water). Let stand 5 min. to allow clams to cleanse themselves of sand. Repeat 2-3 times. Discard any opened cherrystones (hard shells). Open steamer clams will have some constriction of neck or siphon when clam is touched (an indication they are alive). Should keep alive in refrigerator 1-2 days.
On The Half Shell: Allow 6 per person
Shuck and cut both muscles free from two halves of the shell. Remove only one of the shells. Place 6 half-shell clams on a bed of crushed ice in 6 shallow bowls or plated, with a container of cocktail sauce in center. garnish with lemon wedges and watercress.
Steamed Clams: Allow 20 clams per person
Place scrubbed clams in 1/2 inch of salted water. Cover and steam just until clams open (6-10 min.). Discard any clams that do not open. Serve with melted butter and cups of seasoned broth (season cooking liquid with onion and celery salt, parsley flakes and pepper).
Blend first six ingredients. Spread on a 10 inch serving plate. Spread cocktail sauce on like you would pizza sauce. Sprinkle crab and parsley on top. Serve with crackers.
Recipe from: cooks.com
Combine in medium size bowl; soy sauce, brown sugar, garlic, ginger, and pepper. Slowly wisk in sesame oil. Add salmon pieces to bowl making sure to coat them all, and marinate for 1 to 2 hours. Set oven to 350. Place salmon on baking dish, pour remaining marinade over salmon and bake for 12-15 minutes until golden brown.
Serving suggestions, rice and green beans.
1 large pkg Philadelphia Cream Cheese
1 large sweet onion, finely minced
1/4 tsp garlic powder
1/2 tsp onion powder
8 oz smoked salmon or lox bits
Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor. Add the onion powder and garlic powder and process the mixture just until the onions are finely minced. Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.
Optional: Top with a sliver of onion or a sprinkle of onion powder. These can be made into bite-sized stuffed salmon rolls if you roll up the cream cheese mixture inside a small strip of salmon and place each one on a circular cracker
Recipe from: cooks.com
Preheat the oven to 375 F
Sprinkle both sides of the salmon with salt and pepper, place on a baking dish and cook until the salmon flakes easily with a fork, about 12-14 minutes. While the salmon is cooking, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk together the broth, lemon juice and flour until well blended and add to the saucepan. Bring the mixture to a simmer, stirring constantly. Continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Stir in the capers and parsley. Place the cooked salmon on a plate and drizzle with the sauce. Serve with rice and broccoli on the side.
4.5 ounces chunked Morey's Smoked Salmon
1 large cooked pizza crust
6 oz alfreddo sauce
1 cup reduced fat shredded mozzarella cheese
Spread sauce over the top of the pizza crust. Evenly sprinkle mozzarella cheese over the pizza. Chunk Morey's Smoked Salmon and add to pizza. Add the remaining ingredients and cook at 450 degrees for 8-10 minutes or until cheese is melted through.
1 lb. salmon filet salt pepper dill weed paprika grated Parmesan cheese Remove skin from salmon filet. With a sharp knife, remove grey colored fat from skin side of filet. Cut into 3 or 4 pieces, place on sheet of tin foil or paper. Salt and pepper the filets. Sprinkle with dill weed on both sides. Dust with paprika. Coat thoroughly with Parmesan cheese and pat cheese to make it adhere well. Place about 1/8 inch of olive or granola oil in large frying pan over medium heat. When oil is hot, add filets. Brown on both sides. Let filets cook until brown (about three minutes) and turn. Don't move filets around in pan until brown on one side before turning. This helps the cheese adhere. Do not over-cook or salmon will get dry and hard.
Serves two or three people.