As Seen On

As seen on News 4

‘Deadliest Catch’ in the Kitchen

New York Live’s Lauren Scala meets with Captains Jake Anderson and Sig Hansen of Discovery’s “Deadliest Catch” to talk about the latest season and make some seafood-infused recipes with fan and Food Network Chef Alex Guarnaschelli. Get the recipes below!  

Norman's "Stick & Stay" Crab Dip

Recipe courtesy of Norman Hansen

2 pounds cooked king crab legs, meat removed from the shells

2 cups mayonnaise

1 cup sour cream

3/4 cup chopped tomatoes

1/4 cup canned or jarred artichoke hearts, chopped

1/4 cup finely chopped scallion or white onion

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups grated Parmesan cheese, if using

Bread or crackers, for serving

Put the crab meat in a medium bowl, add the mayonnaise and sour cream and mix together. Fold the tomatoes, artichoke hearts and scallions into the mixture. Add salt and pepper.

For a cold dip: Refrigerate the mixture until chilled, about 30 minutes. Serve with your choice of bread or crackers.

For a warm dip (our favorite): Preheat the oven to 325 degrees F. Transfer the mixture to a baking dish and top with the Parmesan. Bake until the cheese is melted, 10 to 15 minutes. Serve with your choice of bread or crackers.

Yield: 8 to 12 servings

Active Time: 10 minutes

Total Time: 40 minutes (includes chilling time)

Ease of preparation: easy

Baked Clams with Garlic

Recipe courtesy of Alex Guarnaschelli

This is such a simple recipe. Add chopped bits of crispy bacon on top if you want.

40 littleneck clams, scrubbed

1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, softened

2 tablespoons dry vermouth

4 large cloves garlic, finely minced

2 scallions, minced

Zest and juice from 1 medium lemon, plus wedges for serving

Kosher salt

Freshly ground white pepper

2/3 cup panko breadcrumbs, toasted

1/4 cup fine breadcrumbs, toasted

1/2 to 3/4 cup heavy cream

1/2 cup chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

 

Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.

 

Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.

 

Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.

Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.

Yield: 40 clams

Active Time: 45 minutes

Total Time: 1 hour

Ease of preparation: easy

New England Clam Chowder from the Daughter of a Newton Massachusetts Gal  

Recipe courtesy of Alex Guarnaschelli 

 This is the type of soup that you might need to add a little water to as it cooks if the clams don't give off enough liquid. Make sure to wash your clams well, as one taste of grit ruins a whole bowl of soup! Serve with lots of bread for sopping up every bit! 

 2 tablespoons unsalted butter 

2 large leeks, white and light green part only, diced,  

2 stalks celery, cut into 1/2-inch rounds  

2 medium cloves garlic, grated 

2 teaspoons red pepper flakes 

Kosher salt 

2 cups clam juice 

1 cup chopped canned clams  

2 cups heavy cream 

1 cup half-and-half 

4 medium Yukon gold potatoes, cut into 3/4-inch dice 

2 bay leaves 

Freshly ground black pepper 

Splash Worcestershire sauce 

Splash hot sauce, such as Tabasco 

7 pounds littleneck or Manila clams, scrubbed  

1 teaspoon chopped fresh dill 

Make the base of the soup: In a large saute pan or wide shallow pan, melt the butter. Add the leeks, celery, garlic and red pepper flakes. Season with salt and cook until tender and translucent, 5 to 8 minutes. Add the clam juice and chopped clams. Simmer until tender. Keep warm. 

Cook the potatoes: Meanwhile, in another pot, combine the cream, half-and-half, diced potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Season with salt and black pepper. Stir in a splash each of Worcestershire and hot sauce.  

  

Cook the clams: Place a large pot on the stove, heat 1 cup water and add the clams in their shells. Cook until they pop open. Put the clams in a colander. Strain and reserve the cooking liquid.  

  

Finish the soup: Add the reserved cooking liquid from the clams to the leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clams in their shells and the dill. Remove and discard the bay leaves. Taste for seasoning.  

Yield: 4 to 6 servings  

Active Time: 40 minutes 

Total Time: 40 minutes 

Ease of preparation: easy 

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