by John Dory | Apr 10, 2025 | Recipes
Countneck Clams in Black Bean Sauce skillet or wok with a lid 1 1/2 pounds fresh countneck (littleneck) clams (scrubbled/washed )2 tbsps cooking oil2 tbsp fresh ginger (finely minced)3 large cloves garlic (about 2 tbsp) (finely minced)2 scallions (cut into...
by John Dory | Dec 7, 2022 | Recipes
Harbor Fish Cookbook’s Baked Clams 12-16 top neck, hard-shell clams, open on 1/2 shell2 tbsp plain breadcrumbsa small amount of Parmesan cheese1 tbsp granulated garlic2 tbsp fresh flat-leaf-parsley, choppedblack pepper to tastesmall amount of olive...
by John Dory | May 12, 2022 | Articles
Steamer clams, long necks or soft shelled clams are one of Maine’s most treasured mollusks. They can be dug in the mud or sand during low tide in the intertidal areas of the coast. Clams are economically important to Maine as they are number 2 only to lobster. Sweet...
by John Dory | Jan 18, 2022 | Articles
Cioppino, the Genoese tomato based stew made of a melange of seafood, was brought to the San Francisco area by Italian immigrant fishermen in the late 1800s. The fishermen would use whatever seafood was left over from the day’s catch. Crab, shrimp, clams and fish were...
by John Dory | Jan 18, 2022 | Recipes
Cioppino with Mussels 3 tablespoons extra-virgin olive oil1 large shallot (minced)6 garlic cloves (halved)1/3 cup loosely packed basil leaves (torn)4 pints cherry tomatoes (about 2 pounds, halved)1 1/2 cups dry white wineThree 14.5-ounce cans whole...
