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This recipe took several attempts to get right, the first version with half & half was too rich. The successful version posted here is still a pretty rich dish, but Jim confirms this is the authentic Glen-Mor Restaurant version. Eating the lobster with toast helps to cut the heaviness. Servings: 4 Fresh 1 [...] Servings: 6 Fresh 3 lbs. fresh clams 1/2 cup Clarified Butter, melted Pantry 2 Tbsp. salt Clean clams Pick through the clams and discard dead ones – any that are broken or open. Wash debris from the exterior of the shells then place in a large bowl, cover with cold water and allow to sit [...] Servings: 6 – 8 cakes Fresh 1 lb. minced clams 2 eggs 1/4 small onion 2 garlic cloves Pantry 3/4 cup breadcrumbs 3 Tbsp. corn meal 1 Tbsp. all-purpose flour 3 Tbsp. canola oil, divided Make filling Mince the onion, yielding approximately 2 Tbsp. Mince the garlic. In a large mixing bowl, combine the [...] It took us several attempts to get Clam Chowder right, and the mixture of light cream and whole milk made this perfect. Servings: 6 Fresh 1 oz. salt pork 1 Spanish onion 1 celery stalk 2 garlic cloves 2 medium boiling potatoes 3/4 cup light cream 3/4 cup whole milk 3 Tbsp. butter [...] Jim put together this recipe and suggests modifying the number of potatoes depending on how much “fish taste” is desired. The original restaurant recipe calls for deep frying, something I am neither inclined nor equipped to do, so the cakes were pan-fried in a non-stick pan and a little olive oil. We formed the [...] These shrimp are simple to make; the most time-consuming activity is clarifying the butter. Servings: 3 (2 shrimp each) Fresh 6 jumbo shrimp 4 Tbsp. clarified butter, melted Pantry 1 box (16 oz.) plain crackers, such as Toll House Original or Townhouse Prepare shrimp Preheat the oven to 350-degrees F. Peel, de-vein, and butterfly the shrimp and [...] |
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