Kristen's Recipes

1 (3 1/2-oz.) bag boil-in-bag long-grain rice
1 T. sesame oil
1 T. bottled ground fresh ginger
2 tsp. curry powder
1 C. chopped red bell pepper
1 (16-oz.) bag broccoli and cauliflower spears
1 1/2 lb. peeled and deveined medium shrimp
1 C. light coconut milk
1/4 C. low-sodium soy sauce
1 tsp. fish sauce

Prepare rice according to package directions. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.

Yield: 4 servings
Serving size: 1 1/2 C. shrimp mixture and 1/2 C. rice

Calories: 392
Fat: 9.9g
Fiber: 4.1g

For Clams:
Three dozen littleneck clams, scrubbed
1/2 C. cornmeal
1 T. kosher salt
1/4 C. olive oil
1 small onion, minced
1/2 C. dry white wine
1 T. fresh lemon juice
1 small dried red chile
2 bay leaves
1/4 tsp. hot paprika
Freshly ground black pepper

For Sauce:
4 garlic cloves, minced
1/4 C. plus 2 T. minced fresh parsley
A few saffron threads
1/2 C. fish stock or 1/4 C. bottled clam juice diluted with 1/4 C. of water

In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open. In a blender or mini-processor, puree the garlic with 5 T. of the parsley and the saffron. Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute. Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remaining 1 T. parsley.

Yield: 4 servings
Calories: 265
Fat: 15g
Fiber: 0g

1 lb. cod fillets or any fish fillets
1 C. chunky salsa
1/2 C. sliced ripe olives
1/4 C. shredded Monterey jack cheese
cilantro for garnish

Lightly grease a 9″ x 13″ baking dish. Place cod fillets in baking dish. Top with salsa and ripe olives. Bake at 400ƒ for 10 minutes per inch of thickness or until fish is close to the point of flakiness. Sprinkle cheese over fillets during the last few minutes of cooking allowing cheese to melt. Garnish with cilantro.

Yield: 4 servings
Calories: 188
Fat: 6.1g
Fiber: 0g

1 cup Penne pasta, dry
1/2 – 3/4 lb. Shrimp
2-4 drops Olive oil
4-6 cloves of Garlic, minced
1 T. Capers, drained
1 tsp. Red pepper flakes, crushed
1 6 oz. can Olives, ripe, pitted
1 can Artichoke hearts (8-10 hearts), halved
1/2 cup Broccoli florettes
3 T. Parsley, chopped
1 tsp. Anchovy paste, or 2-4 anchovies, minced
1 14 oz. can Tomatoes, diced

Preheat oven to 450 degrees. Spray the inside of the Dutch oven and lid with olive oil. Pour dry pasta into pot. Add 1/3 cup water with 2-4 drops of olive oil mixed in and stir gently to evenly distribute noodles across the bottom of the pot. Arrange the shrimp atop the noodles. Sprinkle the garlic, capers, and crushed red pepper flakes. Drop olives in. Layer in artichoke hearts and broccoli florettes. Shower with chopped parsley. Mix anchovy paste or anchovies with tomatoes and pour over all. Cover and bake for 45 minutes or about 3 minutes after the aroma first wafts from the oven. Do NOT lift the lid “just to check” before it is done or your meal will take longer to cook and your pasta may not come out perfectly “al dente.”

Yield: 2 servings
Calories: 343
Fat: 3.5g
Fiber: 2.1g

24 medium mussels, scrubbed and debearded
Cooking Spray
1/4 C. chopped Leek
2 cloves Garlic, minced
1/4 C. Clam Juice
3 T. Half and Half
1/2 tsp. Lemon Zest
1 tsp. Lemon Juice
1 slice Whole Wheat Bread
1 T. chopped fresh Parsley
2 tsp. choped fresh Thyme
1 tsp. choped fresh Oregano
1/4 tsp. Pepper
2 slices Bacon, cooked and crumbled

Preheat oven to 500 degrees. Arrange mussels in a single layer in a 13 x 9″ baking dish. Bake at 500 degrees for 8 minutes, ot until shells open; discard any unopened shells. Remove mussels and cooking liquid from dish. Strain cooking liquid through a seive over a bowl; discard solids. Remove meat from mussels. Reserve 24 shell halves. Arrange reserved shells on a helly roll pan; place 1 mussel in each shell. Heat a small saucepan coated with cookign dpray 3 minutes over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Stir in the cooking liquid, clam juice and half and half; bring to a boil. Cook until reduced to 1/4 C. (about 3 minutes). Stir in zest and juice. Preheat broiler. Place bread in food processor and process until fine crumbs measure 3/4 C.. Combine breadcrumbs, parsley, thyme, oregano, oil, pepper and bacon. Spoon 1/2 tsp sauce over each mussel lightly pack 2 tsp. breadcrumb mixture into each shell. Broil 1 1/2 minutes or utnil golden.

Yield: 12 servings
Serving Size: 2 mussels

Calories: 56
Fat: 2.5g
Fiber: .1g

1 T. canola oil
6 salmon fillets, 4 to 5 oz. each
salt to taste
freshly ground black pepper
1 grapefruit, peeled and cut into sections (remove all membranes)
2 oranges, peeled and cut into sections (remove all membranes)
juice of 1 lemon
1 tsp. chopped, fresh tarragon

Preheat the broiler. To make the citrus relish, combine the grapefruit and orange sections in a mixing bowl. Add the lemon juice and tarragon and set aside. (This can be made in advance and stored in the refrigerator for up a day or two. The relish should be served at room temperature.) Brush the fillets with oil and season generously with salt and pepper. Place the seasoned fillets on a non-stick baking sheet. Broil the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets will take less time, thicker fillets will take more.) Place the fillets on warmed plates, top with citrus relish and serve immediately.

Servings: 6
Calories: 230
Fat: 7 g

1/2 C. Juice from canned clams
1 1/4 C. Low-sodium chicken broth
1 tsp. Oil
1 tsp. Rice wine
1 tsp. Light soy sauce
1/4 tsp. Sugar
White pepper
4 Eggs
1/2 C. Canned whole baby clams
3 T. Chopped Chinese garlic chives, or green onions
6 medium Shrimp, shelled, deveined
1 tsp. Oyster sauce

Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and pepper in a saucepan; bring to a boil. Remove from heat; cool completely. Lightly beat the eggs in bowl. Slowly stir the cooled broth mixture into the eggs until thoroughly mixed. Avoid over-beating. Scatter the clams and 2 T. of the chives in the bottom of a 1quart heat-proof bowl. Strain the egg mixture through a fine mesh sieve over the clams. Bring the water in a steamer to a boil over high heat. Place the bowl on a rack above the boiling water. Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set. Carefully remove cover from steamer, and scatter the shrimp on top of the custard. Cover and steam for 5 minutes longer, The custard is done when a knife inserted into the center comes out clean. Carefully remove bowl from the steamer. Drizzle with oyster sauce and garnish with remaining chives. Spoon over rice. Serve hot.

Serves 4
90 calories
5 g fat
0 g fiber

2 pints cherry tomatoes
1 T. extra-virgin olive oil
12 to 15 garlic cloves, peeled
Coarse salt
Cracked black pepper
1/2 C. loosely packed basil leaves, torn into halves and thirds
1 to 1 1/4 lb. white fleshed fish

Preheat oven to 425 degrees F. In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.

Yield: 4 servings
Calories: 204
Fat: 7g
Fiber: 1.5g

Note: Instead of topping the tomatoes with fish, roast them longer, until they burst, about 20 minutes. Toss with your favorite pasta shape.

1 pound skinless halibut fillets or other white fish fillets
1/4 C. Egg Beaters
2 T. skim milk
1/4 cup grated Parmesan cheese
1/4 cup cornflake crumbs or plain dry bread crumb
1/2 tsp. paprika
1/2 cup fat-free, cholesterol-free mayonnaise
2 T. finely chopped dill pickle
1 tsp. finely shredded lemon peel
1 tsp. lemon juice

Preheat oven to 450º F. Rinse fish and pat dry. Cut fish into 24 bite-size pieces. Set aside. In a medium bowl, combine egg substitute and skim milk. In a large plastic bag with a tight-fitting seal, combine Parmesan cheese, crumbs and paprika. Add fish chunks to egg mixture, stirring until well coated. Using a slotted spoon, remove fish from egg mixture and place several in bag with crumb mixture. Seal bag and toss until fish is well coated with crumbs. Repeat until all fish is coated. Arrange fish in a single layer on a baking sheet or in a shallow baking pan. Bake about 5 minutes, or until fish flakes easily with a fork. Meanwhile, in a small bowl, stir together remaining ingredients. Serve the lemon tartar sauce with fish.

Yield: 4 Servings
Serving Size: 6 nuggets & 2 T. Sauce
Calories 191
Fat 3 g
Fiber: 0g

1/2 pound medium to large shrimp
2 tsp. Chinese 5-spice powder
Salt and pepper
1 T. olive oil
1 clove garlic, thinly sliced or pressed
1/4 cup dry white wine

Peel and devein the shrimp, leaving the tail and last section of shell on. Pat the shrimp dry with paper towels and lay them on a plate. Sprinkle with the 5-spice powder, salt and pepper and toss the shrimp to coat. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until the shrimp curl and turn pink, 1-2 minutes. Add the garlic and cook for another 30 seconds, stirring constantly. Pour in the white wine and boil until the liquid is reduced by about half and the shrimp are opaque through, 1 minute longer. Transfer to warmed plates and serve.

Yield: 2 servings
Calories: 182
Fat: 6g

2 medium yellow summer squash, cut into 1/8-inch-thick rounds
1 serving olive oil cooking spray, or enough to coat squash
1/2 tsp table salt, or to taste
1/2 tsp black pepper, or to taste
1 1/4 pound sole, four 5 oz fillets
1/2 cup fat-free chicken broth
2 T. fresh lemon juice
1 T. honey mustard
2 tsp cornstarch
1/2 tsp lemon zest
1 T. chives, fresh, minced
4 cup sugar snap peas, steamed

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray. Place squash rounds on middle of baking sheet; coat with cooking spray and season to taste with salt and pepper. Season both sides of sole fillets with salt and pepper; place sole on top of squash. Bake until fish is fork-tender, about 15 minutes. Meanwhile, in a small saucepan, whisk together broth, lemon juice, mustard, cornstarch and lemon zest. Set pan over medium heat and simmer until sauce thickens, stirring frequently with a wire whisk, about 2 minutes. Remove from heat and stir in chives. Transfer squash, sole and snap peas to individual plates and spoon lemon sauce over top of fish. Yields 4 servings; about 1 fillet, 1 cup of snap peas, 1/3 cup of squash and 2 T. of sauce per serving.

2-1/4 pounds red snapper or other lean white fish fillets
Cooking spray
3 T. lemon juice
1/3 C. dry breadcrumbs
1/3 C. chopped green olives
1 T. olive oil
2 tsp. dried oregano
1 tsp. bottled minced garlic
1/4 tsp. white pepper
1 (2.25-ounce) can chopped ripe olives, drained
6 lemon wedges

Preheat oven to 450°F. Arrange fish in a 13×9 inch baking dish coated with cooking spray; sprinkle with lemon juice. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives); stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450°F for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.

Yield: 6 servings
Serving size: 5 oz. fish

Calories: 229
Fat: 6.7g
Fiber: 0g

1 T. olive oil
4 minced clove garlic
1/2 C. onion, chopped
8 large plum tomatoes, peeled/seeded/chopped
juice from 2 lemons
hot sauce to taste
1 1/2 lbs sea scallops
2 T. fresh basil, minced
1 T. fresh oregano, minced

Heat the oil in a large skillet over medium heat. Sauté the garlic and onion until soft. Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce. Sauté for 2 minutes. Add the remaining ingredients and cook until the scallops are cooked through, about 4 minutes. Serve hot; tasty over pasta or rice.

Servings: 6
Serving Size: About 4oz. Scallops, and 1/6 Tomato mixture
Calories: 143
Fat: 3.6g
Fiber: 1g

Note: The lemon was too over-powering in this recipe, IMO. Next time I will try ONE lemon instead of 2. And oh, yea, I won’t throw in any lemon zest (which I did for color at the end) next time either. 😉

Because scallops get rubbery when overcooked, this recipe doesn’t save and re-heat well at all. The scallops are rather nasty texture the following day.

1/3 C. dry Sherry or Vermouth
3 T. low sodium Soy Sauce
2 tsp. Sesame Oil
1/4 C. finely chopped Green Onion
1 tsp. fresh grated Ginger
1 tsp. minced Garlic
1 lb. Orange Roughy Fillets

Preheat the oven to 400 degrees. mix the sherry, soy sauce, oil, onion, ginger and garlic in a small bowl. Place the fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.

Yield: 4 Servings
Serving Size: 4oz.

Calories: 121
Fat: 3g
Fiber: .5g

About 2 2/3 C. low-sodium chicken broth
2 tsp. olive oil
1/3 cup diced onions
1 cup Arborio rice
1/3 cup freshly grated Parmesan cheese

1 tsp. olive oil
1 T. mustard seeds
2 cloves garlic, minced
1 small onion, minced
2 C. chopped, diced tomatoes
1/4 cup chicken stock
1 tsp. Dijon mustard, or to taste
freshly ground black pepper
1 pound bay scallops

For the risotto: Heat the stock in a saucepan and keep hot over low heat. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent. Add the rice to the onion mixture and stir. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and keep warm. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. For the scallops and sauce: In a large sauté pan over medium-high heat, add the mustard seeds, shaking the pan to keep them from burning. Once they begin to pop (like popcorn), lower the heat and add the olive oil and onions. Cook the onions for about 5 minutes until they turn golden, then add the garlic and cook until it begins to soften. Add the tomatoes, 1/4 cup of the stock and, if desired, the Dijon mustard. Simmer for about 5 minutes for the flavors to blend. Rinse the scallops and remove the thick, tough muscle on the sides of the scallops. Pat the scallops dry with a paper towel. Add the scallops to the tomato sauce and turn up the heat to medium. Cook the scallops in the sauce for about 5 minutes. Transfer the risotto to warm serving bowls and serve with the sauce.

1 cup Calories 439 Fiber 3g

8 oz. linguine
1 T. olive oil
2 shallots, finely diced
4 cloves garlic, minced
1/2 yellow bell pepper, seeded and diced
1/2 tsp. crushed red pepper
1 tsp. black pepper
1-1/2 tsp. dried oregano, crumbled
32 littleneck clams, rinsed well, or two 6.5-oz. cans minced clams, undrained
1/2 C. dry white wine
1/2 C. bottled clam juice or fish stock
1 14.5-oz. can Italian-style stewed tomatoes, undrained
Fresh chopped basil, for garnish

Cook pasta in boiling salted water. Drain. Meanwhile, heat oil in a large skillet over high heat. Add shallots, garlic, and bell pepper; cook, stirring frequently, about 4 minutes. Stir in spices. Add clams, wine, clam juice, and stewed tomatoes. Cover and cook 3 minutes, shaking pot occasionally. Uncover; continue to cook until most clams open and sauce reduces somewhat, about 4 minutes. Arrange pasta in center of individual bowls; place several clams in each bowl. Ladle sauce over pasta. Garnish with fresh basil, if desired.

6 servings
Calories: 236 calories
Fat: 4g
Fiber: 3g

2 T. olive oil
4 shallots, chopped
2 cloves garlic, chopped
3 stalks Lemon Grass
1/2 tsp. Ground Ginger
3 C. water
1/4 C. fresh cilantro, coarsely chopped, divided
1/4 C. white wine
1 tsp. salt
1/4 tsp. Ground Black Pepper
20 small fresh clams, cleaned
20 fresh mussels, scrubbed and debearded
1/4 C. heavy cream
1/2 lemon
4 green onions, sliced on the bias, green and white parts

Heat olive oil in a 6-quart saucepot on medium heat. Sauté the shallots and garlic until translucent. Add lemon grass and ginger. Cook 1 minute, then add water. Bring to a boil and simmer 3 minutes. Add half of the cilantro, remove saucepot from heat, cover and let broth steep for 5 minutes. Heat broth to a boil. Add wine, salt and pepper. Add clams, cover and simmer 2 minutes. Add mussels, cover and simmer 3 minutes. Add cream and cook 1 minute. When most of the mussels and clams are open, squeeze in juice of 1/2 lemon. Toss in green onions and remaining cilantro. Remove lemon grass stalks before serving.

Yield: 6 servings
Calories: 129
Fat: 8.7g
Fiber: 1g

2 tsp. olive oil
1 1/2 C. finely diced red and yellow bell peppers
1/2 C. finely diced red onion
1 T. seeded and minced jalapeño pepper
1 T. minced ginger
1 T. minced garlic
1/2 C. dry white wine
1/2 C. clam juice or water
3 T. fresh orange juice
3 T. fresh lime juice
1 tsp. sugar
3 lb. mussels, rinsed, scrubbed and debearded
Salt to taste
1/4 C. chopped fresh cilantro

Heat olive oil in a large nonstick pot or Dutch oven over medium-high heat. Add peppers and onion and cook, stirring occasionally, until the peppers begin to soften, about 3 minutes. Add ginger and garlic and cook until fragrant, about 1 minute more. Add wine, clam broth, orange juice, lime juice, sugar and mussels to the pot.
Cover and cook until the mussels have opened, about 5 minutes. Discard any mussels that do not open.
Divide the mussels among individual bowls. Spoon the broth over the mussels and sprinkle with cilantro. Serve immediately.

6 servings
245 calories per serving
7 grams fat
1 gram fiber

Sauce:
6oz. plain fat free Yogurt
1/2 C. fat free Sour Cream
2 T. finely chopped fresh Cilantro
1/2 tsp. Orange Zest
1/2 tsp. Cumin
1/2 tsp. crushed Red Pepper
1/2 tsp. Lemon Zest
1/2 tsp. Lime Zest
1/4 tsp/ Salt

Salmon:
2 T. Fennel Seeds
1 T. Coriander Seeds
1 T. CUmin Seeds
1/4 C. Panko
2 1/2 tsp. Salt
1 tsp. Pepper
12 6oz. Salmon Fillets, 1: thick, skinned
Cooking Spray
Cilantro Sprigs, optional

Preheat oven to 400 degrees. To prepare sauce spoon yogurt onto several layers of heavy duty paper towerls, spread to 1/2″ thickness. Cover with additional paper towels and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add sour cream and remaining sauce ingredients. Cover and chill. TO prepare salmon place fennel, coriander and cumin in a spice or coffee mill; process until finely ground. COmbine spices, bread crumbs, salt and pepper in a shallow dish. Dredge skinned side of salmon in spice mixture. Heat a large nonstick skillet with cookign spray over medium high heat. Add half of salmon, crust side down; cook 3 inutes or until golden brown. Trasfer salmon, crust side up, to a baking sheet lined with foil. Repeat process with remaining salmon. Bake at 400 degrees for 8 minutes, or until fish flakes easily with a fork. Serve with sauce and garnish with cilntro if desired.

Yield: 12 servings
Serving Size: 1 fillet & 4 tsp. Citrus Sauce

Calories: 308
Fat: 13.7g
Fiber: 0g

32 won-ton wrappers
1 T. rice wine
2 tsp. soy sauce
1 tsp. granulated sugar
1 tsp. sesame oil
1 T. peanut oil
1 1/4 pounds small shrimp
1 medium scallion — minced
2 tsp. fresh ginger root — pared, and minced
4 1/2 cups green cabbage leaf — shredded
1/2 cup bean sprouts
1/2 cup red bell pepper — thinly sliced
1/2 cup shiitake mushrooms — thinly sliced
1 ounce walnuts — toasted

Preheat oven to 350º F. Spray 32 mini-muffin cups with nonstick cooking spray. Press a wonton wrapper into each muffin cup, forming a bowl. Spray each with nonstick cooking spray. Bake until lightly golden and crisp, 5-7 minutes. Meanwhile, in a small bowl, combine wine, soy sauce, sugar and sesame oil; set aside. In large nonstick skillet or wok, heat 2 tsp. of the peanut oil over medium high heat. Add shrimp and cook, stirring constantly, until just opaque, 2 minutes. Remove to plate and wipe skillet with paper towel. Return skillet to heat; add remaining peanut oil. Add scallion and ginger; stir-fry until fragrant, 1 minute. Add remaining ingredients and stir-fry until pepper is soft, 5-7 minutes. Stir in shrimp, wine-soy sauce mixture and walnuts; heat through. Spoon a generous T. of shrimp mixture into each wonton cup and serve immediately.

Yield: 32 cups
Serving Size: 4 cups

Calories: 277
Fat: 6g

1 lb. fresh mussels, cleaned and debearded
2 tsp. olive oil
3 garlic cloves, minced
1 8 oz. tomato sauce
1/4 cup red wine
1/4 cup fresh parsley, minced
fresh ground pepper, to taste

Discard open, cracked or heavy mussels (they are filled with sand). Set aside remaining mussels. Heat oil in large skillet over medium heat until hot. Add garlic; sauté for 2-4 minutes or until tender. Add tomato sauce and wine; bring to a boil. Add mussels and parsley. Cover, reduce heat and simmer 3-5 minutes or until mussels are open. Discard any unopened mussels. Spoon mussels and tomato sauce into individual serving bowls. Serve with crusty bread. Serves 4.

1 C. Small broccoli flowerets
1 T. Soy sauce2 oz. Large sea scallops, about 3 pieces
1 T. Olive oil
1/2 C. Chicken stock
1 T. Fresh ginger juice, or 1/2 tsp. grated ginger
8 littleneck clams
Sea salt to taste

Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 minutes. Remove from the oven and uncover. Meanwhile, lightly sear the scallops on high heat in a small sauté pan with the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams. Season with a pinch of sea salt. Cover and continue cooking for 2 minutes or until the clams have opened. Serve immediately.

4 qt Cherrystone clams
4 Cloves garlic, minced
1 Onion, minced
1 T. Parsley, minced
1 T. Olive oil
1/2 C. Dry white wine
1/2 C. Water (or additional clam liquid)
1/4 tsp. Black pepper, freshly ground

Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad.

1 lb. clams
2 T. White Wine Vinegar
Splash of white wine
Paprika
Small pat of Butter
Lemon Zest
Salt and Pepper, to taste

The same as you would with mussels discard any clams that are open when you buy them. Heat a pan and add the wine, vinegar, and lemon zest. Tip in the clams and allow to cook for 4-5 mins, or until opened. Turn off the heat and sprinkle on 2 tsp of the paprika and season to taste. Stir the clams around so all are coated equally. Remove them using a slatted spoon and put into bowls. Stir the butter into the remaining liquid and pour over the clams.

1 T. margarine or butter
2 T. all-purpose flour
1 large red pepper, chopped
1 large onion, chopped
2 medium celery stalks, thinly sliced
2 garlic cloves, crushed with garlic press
1 bottle (8 oz.) clam juice
2 T. tomato paste
1 bay leaf
3/4 tsp. chili powder
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. ground red pepper (cayenne)
1 pound large shrimp, shelled and deveined
3 green onions, thinly sliced
1/2 cup loosely packed fresh parsley leaves, chopped

In nonstick 12-inch skillet, melt margarine over medium heat. Stir in flour and cook 4 minutes or until golden brown, stirring frequently. Add red pepper, onion, celery, and garlic and cook 5 minutes, stirring occasionally. Into mixture in skillet, stir clam juice, tomato paste, bay leaf, chili powder, salt, thyme, ground red pepper, and 1/2 cup water. Heat to boiling over medium-high heat, then reduce heat to medium-low and simmer, covered, 25 minutes or until vegetables are tender. Add shrimp, green onions, and parsley, and simmer, covered, over medium-low heat 8 minutes or until shrimp turn opaque throughout.

Yield: 4 Servings

Calories: 210
Total Fat: 5 g
Fiber: 3 g