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Clams, Sausage and Rice

2 cups chicken or vegetable broth
24 Littleneck or Specials clams, scrubbed
2 tablespoons Olive oil
2 ounces Chorizo, (Spanish sausage) sliced into 1/8-inch-rounds (find in grocery store)
1/2 cup Minced onion
3 thinly sliced garlic cloves
1 teaspoon Smoked paprika
1 1/2 cups Arborio rice
Kosher salt and freshly ground black pepper to taste
1/3-cup Dry white wine
1 Large roasted red pepper from a jar, cut into ¼” inch strips
1/2-cup frozen peas

Bring broth and 1-1/4 cups water to a simmer in a small saucepan over medium heat. Add clams, cover, and simmer until clams open. Remove clams from their shells but keep 8 intact for finishing dish and set aside (discard any that do not open). In a heavy skillet over medium heat heat the oil. Add chorizo and cook until it just starts to turn red, 1–2 minutes. Remove from pan and reserve oil.Add onion to skillet and stir often until onion begins to soften, about 2 minutes. Add garlic and paprika and stir constantly for about 3 minutes. Stir in the rice and season lightly with salt and pepper. Stirring constantly, cook until rice is lightly toasted, about 2 minutes. Add the wine and continue stirring until liquid is absorbed, about 1 minute. Stir in broth and red pepper. Simmer until liquid is almost absorbed and rice is tender (do not stir!). Takes 20–25 minutes. Add peas, chorizo and clams with the juices to the rice and toss lightly. Increase heat to medium-high and cook until clams and rice are heated through about 2 minutes.

Maxwell’s Stuffed Flounder

4 medium Flounder fillets
1 cup crabmeat
1 ½ tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon Ground white pepper
6 saltine crackers, crushed
1 egg separated
5 1/2 tablespoon mayonnaise
1/4 cup butter = 1 stick, melted
1 teaspoon paprika
1 tablespoon dried parsley or 2 T if using fresh

Preheat oven to 400 degrees F.
Rinse the fillets and pat dry with paper towels.
In a large bowl combine crabmeat, green pepper, mustard
powder,Worcestershire sauce, salt, white pepper and the crushed saltines.
Combine the egg white and 1 ½ tablespoon mayonnaise. Stir this into the
crabmeat mixture. Brush the flounder fillets with melted butter. Place in a lightly
greased, shallow baking dish. Spoon the crab mixture over the fillets and
drizzle with any remaining butter. Bake the fillets at 400 degrees for 15
minutes. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir
in 5 tablespoons of remaining mayonnaise. Remove fish from oven and spread
this mixture over the stuffing, sprinkle with paprika and parsley.
Increase oven temperature to 450 degrees and bake until golden and
bubbly, about 8 minutes

Maxwell’s Fried Oysters

1-pint oysters & their liquor ~ about 50 shucked

1 can evaporated milk
1 cup flour
1/4 cup cornmeal
½ teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
Peanut or Vegetable oil for frying
Cast iron skillet
Tartar sauce for dipping

In a bowl mix the flour, cornmeal, salt, pepper and cayenne pepper. Set aside.
Strain oysters while checking for shells. Freeze the liquor for other use.

Place the oysters into a bowl with the evaporated milk for a half hour.

Toss three to four oysters in the flour mixture, pat off excess and
place onto a cookie sheet to “rest”.

Oysters can be prepared up to this point in the morning. Refrigerate and fry at dinner.

Heat oil (360 F) and fry the oysters until they are golden brown.
Remove and drain on paper bag or paper towels.

Serve with Tartar Sauce for dipping, fresh coleslaw and rolls.
You can also make this a Po’Boy by spreading Tartar Sauce and mayonnaise
on a torpedo roll, then add the fried oysters, sprinkle with Cajun Seasoning, pickles,
shredded lettuce and sliced tomato.

Salmon Burgers

1 cooked salmon fillet, about 14oz.
1/4 cup diced green onion (scallions)
1/4 cup diced pimientos, drained
1/2 teaspoon lime zest
2 tablespoons fresh lime juice
2 teaspoons Dijon mustard (optional)
1/2 cup plain Greek yogurt
1/2 cup Panko (Japanese breadcrumbs)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 tablespoon vegetable oil
4 Burger buns

Garnish with lettuce, tomato slices, onion slices & cucumber slices
Combine first 11 ingredients in a bowl, and form mixture into
4 large patties about 1/2 inch thick. Patties will be soft so put them in
the fridge. for an hour to set. Heat canola oil in a nonstick skillet over
medium heat. Place patties in the heated pan and cook on each side 6 minutes
or until heated through. Serve on bun with mayonnaise or your choice of
a spread.


Now Open For the 2017 Season!

Thursdays: 11 to 6
Fridays: 11 to 6
Saturdays: 11 to 6
Sundays: 11 to 4

Graveling Point & Crab Island Oysters. Clams, Fish, Shrimp, Scallops & More! Call for Availability.

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