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All Fresh Seafood recommends Cherry Stone Clams for soups, stews, stuffing, or to be eaten raw.

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Buy Now! Cherrystone Clams $34.99 Cherry Stone Clams are larger than top neck clams, which makes Cherry Stone Clams just the right size for stuffing. [Read more] Store: All Fresh Seafood   Buy Now! Little Neck Clams $17.99 Little Neck Clams from the coast of Long Island, NY are smaller clams and as such are very tender and sweet. They are also very versatile in the number of ways they can be enjoyed. [Read more] Store: All Fresh Seafood

INGREDIENTS

• 1 cup white wine
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 teaspoon ground cumin
• 1 pound boneless pork loin, cubed
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 pound cooked and diced potatoes
• 1 (15 ounce) can cannellini beans
• 1 pinch ground cayenne pepper
• 18 clams
• 3 tablespoons chopped fresh parsley, for garnish

DIRECTIONS

1. To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
2. Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

Cherrystone Clams
Price: $34.99
Cherry Stone Clams are larger than top neck clams, which makes Cherry Stone Clams just the right size for stuffing.

INGREDIENTS

* 2 tablespoons olive oil
* 1 medium onion, chopped
* 1 medium carrot, chopped
* 1 cup heavy cream or single cream
* 3 pounds potatoes, peeled and chopped
* 1 (8 ounce) package Cheddar cheese, shredded
* 1/4 cup chopped fresh parsley
* 2 (6 ounce) cod fillets or other white fish fillets, cut into 1-inch pieces
* 1/4 teaspoon hot chili powder
* 3 tablespoons milk
* 1 tablespoon butter

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking dish.
2. Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
3. Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
4. Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
5. Bake for 40 minutes in the preheated oven, or until piping hot throughout.

Cod – $ 8.99 Fresh from the North Atlantic, the medium-firm snow white meat has giant flaky pieces. Great for poaching or roasting.

Ingredients

• 1 3/4 cups chicken broth
• 2 tablespoons butter
• 1 cup long-grain rice
• 2 carrots, finely chopped
• 1 cup frozen peas
• 3 scallions, finely chopped
• 1/3 cup chopped flat-leaf parsley (a generous handful)3 tablespoons fresh dill, chopped
• 1 tablespoon extra-virgin olive oil (EVOO)
• Four 6-ounce tilapia fillets
• Salt and pepper
• Flour, for dusting
• 1/2 lemon
• 1/4 cup sliced or slivered almonds, toasted

Directions

1. In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. Stir in the peas and scallions and cook for 4 minutes. Remove from the heat and fluff with a fork. Stir in the parsley and dill.
2. While the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the EVOO, 1 turn of the pan. Season the fish with salt and pepper and dust lightly with flour. Add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side.
3. Squeeze the lemon over the cooked fish. Top with the nuts and serve with the veggie rice.

Tilapia Fillet – $ 4.99 Costa Rican tilapia, commonly known as St. Peters fish, is rapidly gaining popularity in the United States. And it is no secret why – their meat is white, firm, moist, mild and -most of all – mouthwatering. Our Costa Rican tilapia fillets are farm raised. Costa Rican tilapia fillets are versatile and great broiled, grilled, poached, fried, blackened and make a scrumptious addition to fish soups. Tilapia fillets are often used as alternatives to recipes requiring sole, haddock, flounder, sea bass and sole.

Ingredients:

1 1/2 lbs. flounder fillets, 4 lg. pieces
1 cup backfin crabmeat
1 1/2 teaspoons chopped green pepper
1 1/2 teaspoons chopped pimiento
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Old Bay seasoning
dash ground cayenne, optional
4 saltine crackers, crushed
1 egg, separated
6 tbsp. mayonnaise
1 tbsp. chopped parsley
1/4 cup butter, melted
1/4 teaspoon paprika

Preparation:

Rinse and dry the flounder. Remove the shell from crabmeat and add green pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers. In a small bowl or measure, ombine egg white and 1 tablespoon of the mayonnaise. Add to crab mixture and toss until well blended. Brush fillets on cut side with melted butter. Place flounder in greased shallow baking pan and top each fillet with even amounts of the crab mixture. Drizzle remaining butter over top of stuffed fillets. Bake at 400° for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of each fillet and sprinkle with paprika. Increase temperature to 450° and bake 6 minutes longer, or until golden and bubbly.
Serves 4.

Flounder Fillet – $ 8.99 The worlds most popular fillet. Mild white fleshed fillets that are great for sauteing, broiling or baking.