Shellfish Guide Oysters & Clams
Oysters Oysters Rockefeller
INGREDIENTS
36 Riptide Oysters, Freshly Shucked (503982)
6 tbsp West Creek Unsalted Butter (157189)
6 tbsp Peak Fresh Spinach, Finely Minced (907130)
3 tbsp Peak Fresh Yellow Onions, Finely Minced (907426)
3 tbsp Peak Fresh Parsley, Finely Minced (85553)
*Oyster selection is subject to availability. Contact your sales rep for our latest selection!*
INSTRUCTIONS
5 tbsp Bread Crumbs (51441)
West Creek Tabasco Sauce to taste (42228)
1/2 tsp Salt (333999)
Rock Salt
Lemon Wedges to garnish (259157)
1/2 tsp Herbsaint liquor (or any anise flavored spirit)
Step 1: In a large saucepan, melt the Butter. Add Spinach, Onion, Parsley, Bread Crumbs, Tabasco Sauce, Herbsaint, and Salt. Cook, stirring constantly, for 15 minutes.
Step 2: Remove from heat. Press the Spinach Mixture through a sieve or food mill and let cool.
Step 3: Preheat oven broiler. Line an ovenproof plate or platter with a layer of Rock Salt about 1-inch deep (moisten the salt very slightly). Set Oysters in the Rock Salt, making sure they are level.
Step 4: Spoon an equal amount of the prepared Spinach Mixture over each Oyster and spread to the rim of the shell. Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. NOTE: Watch carefully.
Step 5: Remove from heat, garnish with Lemon Wedges and serve.
LIVE 782108 ACADIAN PEARL OYSTER IN SHELL 1/100 CT 652562 BARNSTABLE STD LIVE OYSTER 1/100 CT 782109 BEACH PLUM OYSTER IN SHELL DOMESTIC 1/100 CT 611024 BELON OYSTER 1/100 CT 537398 BLISH POINT OYSTER 1/100 CT 211838 BLUE POINT OYSTER 1/100 CT 782100 CADILLAC OYSTER IN SHELL 1/100 CT 537433 CAPITAL OYSTER 1/60 CT 622633 CHEBOOKTOOK OYSTER IN SHELL 1/100 CT 421940 CHEF CREEK OYSTER IN SHELL 1/120 CT 799659 CHELSEA GEM OYSTER IN SHELL 1/120 CT 537181 CHINCOTEAGUE VA OYSTER 1/100 CT 470491 CONWAY IN SHELL CA OYSTER 1/100 CT 799660 COTUIT OYSTER IN SHELL 1/100 CT 470487 COPPS ISLAND OYSTER IN SHELL 1/100 CT 537486 COUPE_DES_ANGES OYSTER 1/50 CT 797758 CUTTYHUNK OYSTER IN SHELL 1/100 CT 539561 DEER CREEK OYSTER IN SHELL 1/120 CT 503981 DUXBURY OYSTER 1/100 CT 652657 DUXBURY JUMBO STD LIVE OYSTER 1/50 CT 652655 EAST BEACH BLONDE LIVE OYSTER 1/100 CT 537422 EEL LAKE OYSTER 1/100 CT 652656 FIDDLERS COVE LIVE OYSTER 1/100 CT 617030 GLACIER POINT OYSTER 120/1 CT 799661 GOWANBRAE OYSTER IN SHELL 1/100 CT 799663 HENDERSON BAY OYSTER IN SHELL 1/120 CT 537174 HOLLYWOOD MARYLAND OYSTER 1/100 CT 799664 HOOD CANAL OYSTER IN SHELL 1/120 CT 470488 IRISH POINT DAISY BAY CA OYSTER 1/100 CT 389346 KATAMA BAY OYSTER 1/100 CT
Brown Butter Ponzu Oysters Not Your Typical Oyster Sauce
INGREDIENTS
12 each Empire Treasure Oyster Half Shell (517240)
1/2 cup Ginger Ponzu Sauce (307844)
4 oz Natures Best AA Salted Butter (157187)
INSTRUCTIONS
Step 1: Pre heat oven to 400-degrees.
2 each Jalapeno Peppers, sliced very thin (954810)
2 oz Roland Sushi Pickled Ginger (60360)
Step 2: Thaw oysters and place on baking sheet with salt to hold them flat and level.
Step 3: Pour ponzu into mixing bowl and set aside.
Step 4: Place butter in a sauté pan and simmer until the butter starts to brown slightly.
Step 5: Remove from heat immediately, allow to cool for 1 minute, the slowly drizzle the butter into the ponzu while whisking with wire whip.
Step 6: Spoon brown butter ponzu generously over oysters, add thin slice of jalapeno, and place in oven, bake for 7-10 minutes.
Step 7: Remove to serving platter and serve with pickled ginger on the side.
SRIRACHA COCKTAIL SAUCE
West Creek Cocktail Sauce (991450)
Huy Fong Sriracha (412581)
BEET & WASABI HORSERADISH
Wasabi Powder (927781)
West Creek Prepared Horseradish (369959)
Silver Source Beet Salad (863497)
SCARLETT MIGONETTE SAUCE
West Creek White Vinegar (273740)
Peeled Shallots (994214)
Peak Chives (855552)
Sweet Drop Peppers (370757)
Roma Black Pepper (264666)
Roland Rice Wine Vinegar (931148)
GRAPEFRUIT & RED PEPPER RELISH
1/4 tsp Peak Fresh Produce® Basil (855502)
1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced (275595)
1/3 cup grapefruit, segments, divided (866539)
1 tbsp West Creek® Honey (266346)
2 tbsp pepper(s), red bell, finely chopped (259160)
2 tbsp onion(s), red, finely chopped (907425)
1/8 tsp red pepper, ground
1/4 tsp salt
1 tbsp oil
Oysters
(CONTINUED)
*Oyster selection is subject to availability. Contact your sales rep for our latest selection!*
12 each Empire Treasure Oyster Half Shell (517240)
3/4 cup Minors Culinary Cream (or reduced heavy cream) (74826)
1/2 Peak Lemon, grated zest only (259157) 1/4 cup Limoncello
1/2 cup Asian Pride Panko Breadcrumbs (564888)
2 tbsp Ultimo Parmesan Cheese Threads (232199)
INSTRUCTIONS
Step 1: Pre heat oven to 400-degrees.
Step 2: Mix culinary cream, lemon zest, and limoncello in bowl until combined.
Step 3: Thaw oysters and place on baking sheet with salt to hold them flat and level. (If using fresh oyster, open and remove top shell, loosen oyster from bottom shell.)
Step 4: Spoon generous amount of limoncello cream onto oyster.
Step 5: Mix panko with parmesan cheese, sprinkle over creamed oyster.
Step 6: Place in oven, bake for 7-10 minutes, until crumbs start to brown, and sauce is bubbling.
Step 7: Remove to serving platter and serve with grilled lemon and sprinkle of green onion.
LIVE
652664 MINTER SWEET OYSTER 1/60 CT 799666 MIRADA BAY OYSTER IN SHELL 1/120 CT 635531 MODEL T DUXBURY OYSTER 1/100 CT 652665 MODEL T COCKAITL LIVE OYSTER 1/100 CT 617028 MOON STONE OYSTER 1/100 CT 470486 ONSET OYSTER IN SHELL DOMESTIC 1/100 CT 782101 PARADISE OYSTER IN SHELL 1/120 CT 646920 PATRIOT OYSTER IN SHELL 1/100 CT 470468 PEMAQUID OYSTER IN SHELL DOMESTIC 1/100 CT 652694 PEMAQUID COCKTAIL LIVE OYSTER 1/100 CT 652695 PEMAQUID LARGE LIVE OYSTER 1/100 CT 797760 PENN COVE SELECT OYSTER IN SHELL 1/120 CT 536602 PICKERING PASS OYSTER 1/120 CT 540329 PINK MOON OYSTER 1/100 CT 782103 QUONNIE ROCK OYSTER IN SHELL 1/100 CT 536601 RASPBERRY POINT OYSTER (PRINCE EDWARD ISLE) 1/100 CT 797753 REAL BIG 5 + OYSTER IN SHELL 1/50 CT 503982 RIPTIDE OYSTER 1/100 CT 537179 ROCKY NOOK STANDARD OYSTER 1/100 CT 536600 SALT NUGGET OYSTER 1/100 CT 782104 SALTEN ROCK OYSTER IN SHELL DOMESTIC 1/100 CT 536597 SAVAGE HARBOR BLONDE OYSTER 1/100 CT 782105 SHIGOKU OYSTER IN SHELL 1/60 CT 782106 SHIP WRECK SELECT OYSTER IN SHELL 1/100 CT 536595 ST SIMON NEW BRUNSWICK OYSTER 1/100 CT 536067 STANDISH SHORE OYSTER 50/1 CT 536063 STANDISH SHORE COCKTAIL OYSTER 100/1 CT 652659 STANDISH SHORE JUMBO OYSTER 1/50 CT 654272 STANDISH SHORE SELECT OYSTER 1/100 CT 536593 SUMMR SIDE CA OYSTER 1/100 CT
Atlantic Varieties (Continued)
Farmed Year Round 2.75" Medium Cup, light brown to Green Shells Floating cage, sunk winter Cold, sweet brine w/crunchy meat mineral fin
James River James River, VA Wild Year Round 3.5"+ Rough Shells, Round Shape Wild Set on Oyster Reefs Mild and meaty Good Choice for Cooking
Katama Bay Martha's Vineyard, MA Farmed Sept. to April 3.5"+ Clean White Shells, Tumbled Rack n bag A salt bomb with a sweet as candy finish Malpeque Malpeque Bay, PEI Farmed/Wild May to February 3.5" White, Brown, Green Hughes Wild Set Tonged Moderate Salt, meaty bite, clean finish
Marionport Buzzards Bay, MA Wild Sept to Jan 3.5"+ Hard, Ridged Dark Green Shells, Deep Cup Wild Set- Hand Picked Salty with a
Moonstone Point Judith Salt Pond, RI
Pacific Varieties
Capital
Chef Creek Vancouver Island, BCFarmedYear-Round2.5"Clean, Polished Look, Fluted ShellsTray-Raised
Chelsea Gem Eld Inlet, WA FarmedYear-Round2.75"Clean, White
Dabob Bay Outer Hood Canal, WAFarmedYear-Round3.5"Rough Shells, Dark Green to BrownBeach
Deer Creek Southwestern Hood Canal, WAFarmedYear-Round3.75"Smaller, Light Brown to White ShellsBeach
Fanny Bay Baynes Sound, BC FarmedYear-Round2.75"Clean, Polished Look, Fluted ShellsTray-Raised/Beach GrownMild
Gigamoto Baynes Sound, BC FarmedYear-Round2"Clean, Polished Look, Fluted ShellsTray-Raised
Salt, Cucumber Finish
Glacier Point Halibut Cove, AK FarmedMay to Jan2.75"Petite, Fluted White and Black ShellsSuspended Lantern NetsSalty and Crisp - Cucumber Finish
Goose Point Willapa Bay, WA FarmedYear -Round2.75"Fluted grey shell with deep cup Beach Grown Creamy with
Hood Canal Western Hood Canal, WAFarmedYear-Round2.75"Smaller, Light Brown to White ShellsBeach Grown Light and
Kaipara Northland, New ZealandFarmedLTD 2.5"Beautiful, Fluted Brown and Purple ShellsTray-Raised Notes of cucumber and citrus, ocean finish Kumamoto (CA) Humboldt Bay, CA FarmedYear-Round2.25"Small, White Shells, Tumbled Suspended Lantern NetsPlump and
Kumamoto (WA) Oakland, WA FarmedYear-Round2"Small Green Tumbled Shells, RoundBeach Grown Plump
Kusshi Stellar Bay, BC FarmedYear-Round1.75"Very Round, Polished, Tumbled ShellsTray-Raised
Mirada Bay Western Hood Canal, WAFarmedYear-Round2.75"Hard, Fluted
Olympia Netarts Bay, OR Farmed Year Round, LTD2"Small
Miyagi Northwestern Hood CanalFarmedYear-Round3"Hard, Tumbled
Paradise Deep Bay, BC FarmedYear-Round2.75"Clean, Polished Look, Fluted
Pearl Point Netarts Bay, OR FarmedSept. to April2.75"Green and purple ridged,
Penn Cove Samish Bay, WA FarmedYear-Round2.75"Hard, Tumbled
Pickering Pass Pickering Inlet, WA FarmedSept to May2.75"Brown and White Shells, Fluted
Salt Nugget Western Hood Canal, WAFarmedLTD 3"Large and "Rocky"
Sun Hollow Southwestern Hood Canal, WAFarmedYear-Round3"Hard Shells, Fluted
Totten Inlet Totten Inlet FarmedYear-Round2.75"Medium Cup, Fluted
Wildcat Cove Hood Canal, WA FarmedYear-Round3"Distinct fluted cup,
PANGEA SHELLFISH COMPANY Oysterology® Visit www.pangeashellfish.com for complete Oysterology® Oyster Location Production Season Size Appearance Culture Method Flavor Beach Plum Westport, MA Farmed May to February 3.5" Light brown shells with deep cups Off bottom culture Strong brine with an earthy finish Belon Harpswell, Maine Wild Sept. to April 3-4.5" Flat, Round, Rippled Green Shells Wild set - Diver harvested Smooth, creamy, meat, intense copper finish Blish Point Banstable, MA Farmed April-January 2.75" Clean shell, deep cup, uniform Tray raised Stong brine, creamy meats, sw. veg fin Blue Point Westport or Norwalk, CT Farmed/Wild Year Round 3.5-4.5" Large White to Brown Shells Wild seed is grown out Med. Salintity, springy meats, min. finish Cadillac Trenton, ME Farmed Limited 3.5" Bright white shells with wide, flat bills Suspended Culture Bright salinity with a lingering savory finish Cape Spear Salt Cape Spear, S. East NB Farmed March to January 3.25" Very Clean and Uniform White Shells Floating Tray Cultured Clean, sweet, seaweed and silky meats Chatham, XL Chatham, MA Farmed Year Round 5"+ Thick and heavy brown and grey shells Bottom cultured Bold brine, gentle and lingering granite finish Chesapeake Bay Various Locations, MD or VA Wild Year Round 3.5"+ Rough Shells, Round Shape Wild Set Mild Salinity - Good Choice for Cooking Chincoteague Salt Chincoteague, VA Farmed Year Round 3.5" Clean and Uniform White to Green Shells Cage and tray cultured Clean brine with a mild earthy finish Clark's Island Plymouth, MA Farmed Sept to Feb 3.5" Purple and brown fluted shells, deep cup Tray raised Bright and clean with salt punch finish Conway Royal Conway Narrows, PEI Wild March to January 3-3.5" "Malpeque Look" White to Brown Shells Wild Set Tonged Medium salt, with a rounded granite finish Copps Island Norwalk Islands, CT Wild Year Round 3.5"+ Large White to Brown Shells Wild Set & Bottom Cultured Supple, full meats, round and savory finish Cuttyhunk Buzzards Bay, MA Farmed July to February 3.5" Deep cup, round tan shells Lantern Nets Gentle brine, sweet buttery finish "Dam" Big "Dam"ariscotta River, ME Farmed April to Dec. LTD 5-7" Jumbo, Extra Large Clean Shells Bottom Cultured Huge brine up front, mineral earthy chew Duxbury Standards NE of Standish Shor, Dux., MA Farmed Year round 3.5" Mishapen, with lots of character Upwelled, raised on bottom Crisp brine, buttery meat, dux. sweetness East Beach Blonde Charlestown, RI Farmed Year Round 3.5" Delicate ceep cups, white to brown Shells Rack n bag, btm grow out Sweet brine, deep mineral finish Eel Lake Eel Lake, SW NS Farmed Year Round 3" Deep tumbled cups, light brown shells OysterGro Cages (floating) Plump & crunchy with distinct grassy finish Fiddler's Cove North Falmouth, MA Farmed Limited 3.5" Medium cup and light brown shells Bottom Cage Cultured Sharp brine with soft meats and a stony finis Hollywood Hollywood, MD Farmed Year Round 3.5" Nice cup with light brown/tan shells Cage Cultured Mild mineral brine with round/brothy fin Irish Point
Rustico, PEI
Mineral, Seaweed Finish Martha's Vineyard Great Salt Pond, MV, MA Wild Oct to April-LTD 3.5"+ Round, Heavy Green Shells Wild Set Hand Picked Mild Flavor with Full Meats Mayflower Point East Dennis, MA Farmed March to January 3.5"+
Perfect balance
sweet
salt
Farmed February to Dec 3.5"+ Clean and Polished Shells, Deep Cup Bottom Cultured Warm and internse brine with bold meaty tex Mystic Noank, CT Farmed Year Round 3.75" Large Heavy Shells, Deep Cup Bottom Cultured Gentle brine, springy meat, flinty finish Onset Buzzards Bay, MA Farmed July to January 3.5" Uniform White and Green Shells Cage Cultured Briny with seaweed notes and butter finish Pemaquid Damariscotta River, ME Farmed April to Dec. LTD 3.5"+ White Shells, Deep Uniform Cups Bottom Cultured Deep and meaty with a powerful brine Pink Moon New London Bay, PEI Farmed Year Round 2.75" Medium cocktail cup, brown shells Floating Tray Cultured Creamy meat with salt and mineral finish Pleasant Bay Orleans, Cape Cod, MA Farmed June to January 3.5" Green to White Shells, Very Uniform Tray raised Moderate salt, clean prolonged ocean finish Popponesset Mashpee, MA Farmed June to December 3.5" Light brown shells with deep cups Tray raised Bold brine with a sweet vegetal finish Quonnie Rock Quonochontaug Pond, RI Farmed Sept to Dec 3.5" Pearly shells with green hues, medium cup Bottom Cultured Explosive brine, sweet limestone finish Race Point Provincetown, MA Farmed July to January LTD 3" Hard white shells with a black stripe Suspended Culture Strong brine with a sweet stony finish Raspberry Point New London Bay, PEI Farmed Year round 3.25" Uniform, green shells wuth deep cups Bottom cultured Crunchy meat with a gent. Brine, mushr. Fin Ring Point Great Salt Bay, ME Farmed May - Dec 3.5" Wide teardrop shell, green flora Bottom Cultured Mineral brine w/ meaty texture, sweet finish Riptide Westport, Buzzards Bay, MA Farmed May to February 3.5"+ Large White Shells, Very Uniform Cage Cultured Moderate brine, soft meat, earthy finish Rocky Nook Rocky Nook, Kingston, MA Farmed Year Round-LTD 3.75" Strong Heavy Shells, Fluted Bottom Cultured Medium brine, silky meat, buttery sweet finish Rock Harbor Skaket Beach, Cape Cod Farmed July to Dec 3.75" Clean and Uniform White to Green Shells Cage Cultured Salty, Pleasant Ocean Flavor Salten Rock Barnestable Harbor, MA Farmed April through Jan 3.25" Clean, rippled shell, deep cup, uniform Bag and tray Substantial brine, creamy yet firm, sweet fin Savage Blonde Savage Harbor Bay, PEI Farmed Year Round 3.25" Medium cup, smooth blonde shells Floating Bags Sharp brine, sweet, stony finish Shipwreck South Lake, PEI Farmed Year Round 3" Medium cup, smooth green shells Surface + Bottom Culture Medium brine with sweet grass and cool minerals Standish Shore Duxbury, South Shore, MA Farmed July to March 3.5" Clean, Green to White Shells Bottom Cultured Sharp brine, buttery texture, mineral finish St. Simon Shippagan, NB Farmed Year Round 2.25" Petite and Uniform, Hard Shells Floating Tray Cultured Briny with Creamy Finish Summerside Southern PEI Farmed April to February 3.5" Uniform Shape, Deep Cup, Green to White Bottom Cultured Plump meats complex sweet, vegetal finish Sunberry Point Northumberland Strait, PEI Wild April to February 3.25"+ "Malpeque Look" White to Brown Shells Wild set prestine waters Medium brine with citrus and umami notes Thatch Island Barnstable, MA Farmed July to April 3.5" Deep Cups. Uniform Clean Shells Tray raised Briny bite with silky meat, limestone finish Taunton Bay Taunton Bay, ME Farmed June to January 3.75" Large, deep cups Tray raised Bold brine, sweet mushroom finish Atlantic Varieties PANGEA SHELLFISH COMPANY Oysterology® Visit www.pangeashellfish.com for complete Oysterology® Oyster Location Production Season Size Appearance Culture Method Flavor Taylor Bay Nasketucket, MA FarmedYear Round LTD3.25"Clean white shells with medium cupsFloating culture Briny punch with a sweet lingering finish Truro Pearl Truro, MA FarmedMay to Dec3.25"Clean white and grey striped shells Off bottom culture Sharp brine with sweet mineral finish
Bay Northumberland Strait, NBFarmedJan to May2.75"Deep uniform cups, white and brown shellsFloating Tray CulturedMedium salinity with a bright clean finish. Wallace Bay Wallace Bay, Nova ScotiaWildJune to January3.5"+Large Deep Cups, Hard Green ShellsWild Set - Hand PickedBright brine, springy meat, Mineral finish Warren's Cove Plymouth, MA FarmedSept to Feb3.5"Purple and brown fluted shells, deep cupTray raised Bright and clean with salt punch finish
cup with smooth grey & tan shellsBag and Rack Cool brine, buttery meat, sweet lettuce finish
Wellfleet Harbor, MA WildYear Round3.5"+Large Green Shells, Very Deep CuppedWild Set - DraggedOverflowing Meat, Seaweed Flavors West Falmouth Buzzards Bay, MA WildSept. to March3.5"Green Fluted Shells, Hearty Wild Set - Hand PickedSharp brine with plump meats sweaweed fin
and light brown shells Tray raised Plump meats with medium brine, lean finish Oyster Location Production Season Size Appearance Culture Method Flavor
White Shells. Very Clean! Tray raised Intense brine, creamy meats, gentle finish Model T Duxbury, South Shore, MA Farmed Year Round 3.5" Uniform brown-green shells, deep cup Tray raised
of
and
Village
Wellfleet - Inshore Wellfleet Harbor, MA FarmedYear Round3.5"Deep
Wellfleet - Deepwater
Whitecap East Dennis, MA FarmedSept. to Jan2.75"White
Spencer Cove, WA FarmedYear Round3.0"Ovular shells with purple markings Tide turned, long line bagsPure, crisp, sea salt flavor clean finish Compass Point Samish Bay, WA Farmed Year-Round3.0"Shades of off wihite, stripes of deep red Bag Grown Intertidal Briny oyster, finishes with Melon flavor
Slightly Briny. Crisp, Sweet Finish
Brown, Smooth ShellsFloating Tray CulturedCucumber start and slate, mineral inish
to
Crisp & Briny Sweet Melon Finish
Grown
Grown Light Salt, Cucumber Finish
and Pleasant, Sweet Crisp Finish
Medium
melon rind
Buttery, Melon Finish
Buttery, Melon Finish
Good Salt, Robust Melon Finish
clean, crunchy, bitter melon finish
and
Shells Beach Grown Slightly Briny, Crisp Melon Finish
cups, silver
green shells Tray Raised Bright metals, sweet roasted shrimp finish
and
Shells Beach Grown Medium Brine, Tangy Cucumber Finish
Sweet with a cool, crisp finish
ShellsTray-Raised
fluted shellsBottom Cultured Crisp and briny with a delicate mineral finish
Green Shells Beach Grown Crisp & Briny Sweet Finish
Beach Grown Briny with a Cucumber Finish
Beach Grown Extra salty for a pacific, robust melon finish
Beach Grown Sweet brine, busrting with an earth finish
Beach Grown Mild Brine with Watermelon Finish
Stone
green flora Beach Grown Briny, finishees with a melon flavor
w/
Oyster Flavor Wheel Oyster & Beverage Pairings
Objective
Define an oyster’s overall flavor by identifying its taste, texture, and aromatic finish.
How to Use
Begin by identifying the oyster’s taste and noting its salt content on the brine scale. Follow the wheel clockwise to note it’s texture and finish. An oyster may have multiple attributes in each section.
OYSTER + BEVERAGE PAIRINGS
HOW TO USE
Use the Oyster Flavor Wheel to identify the oyster’s flavor characteristics. Then, use this chart to find complementary beverage notes based on beverage type and an example of a suggested pairing.
Tasting Tips
Do not discard the oyster’s liquor
Chew the oyster three to four times to evaluate its texture and aromatic finish.
Us e the Oyster Fla v or Wheel to identify the oyster's flavor characteristics. Then, u se this chart to find complementary b everage notes based on beverage type and an example of a sug gested pairing.
H
© Pangea Shell sh Co. 2016
O W TO USE
Clams Clam Sizes
COUNT NECK
TOP NECK
CHERRYSTONE
DRY 346336 OCEAN CHOPPED, 17:34 MEAT/JUICE RATIO, WILD CAUGHT PRODUCT OF USA 12/51 OZ 320682 OCEAN CHOPPED, 20:31 MEAT/JUICE RATIO, WILD CAUGHT PRODUCT OF USA 12/51 OZ 320680 SEA CHOPPED, HAND SHUCKED, WILD CAUGHT PRODUCT OF USA 12/51 OZ 284152 JUICE, OCEAN, SHELF STABLE 12/46 OZ 320676 JUICE. SHELF STABLE 12/46 OZ MISC 312297 QUOHOG CLAM SHELLS FOR STUFFING 1/100 CT 532821 SCALLOP SHELLS FOR STUFFING 1/100 CT
572764 MINCED, TFF, WILD CAUGHT PRODUCT OF USA, FRESH 1/1 GA 980699 SHUCKED, WHOLE BELLY, FRESH WILD CAUGHT PRODUCT OF USA 7:1 1/1 GA 652555 SHUCKED, WHOLE BELLY, FRESH WILD CAUGHT PRODUCT OF USA 6:2 1/1 GA 38013 STRIPS, TFF, 7:1 MEAT/JUICE RATIO, WILD CAUGHT PRODUCT OF USA, FRESH 1/1 GA 541309 SLICED, TFF, 6:2 MEAT/JUICE RATIO, WILD CAUGHT PRODUCT OF USA, FRESH 1/1 GA FROZEN 454625 17-22CT, WILD CAUGHT PRODUCT OF VIETNAM, FROZEN 10/1 LB 974885 BABY IN SHELL 40-60 CT FZ 20/8 OZ 563803 FRYER WHOLE BELLY, WILD CAUGHT PRODUCT OF CANADA, FROZEN 6/4 LB 635053 FRYER WHOLE BELLY, WILD CAUGHT PRODUCT OF CANADA, FROZEN 1/4 LB 378447 LARGE 9-11CT, FARM RAISED PRODUCT OF USA, FROZEN 10/1 DZ 78297 MEAT BABY 300-500CT, WITH JUICE, FROZEN, TFF 10/1 LB 352764 ON THE HALF SHELL, WILD/FARMED? PROD OF USA, FROZEN 1/144 CT 454592 SEA CHOPPED, IQF, WILD CAUGHT PRODUCT OF USA 2/5 LB 378446 OYSTER HALF SHELL MEDIUM, WILD CAUGHT PRODUCT OF USA, FROZEN 1/144 CT 916192 MUSSELS GREEN LIP HALF SHELL, 14-20PCS PER LB, FROZEN 12/2 LB 859737 MUSSELS WHOLE BLACK POLISHED, FULLY COOKED, FARM RAISED , CHILE 10/1 LB 34866 SCUNGILLI NORTHERN CONCH, FULLY COOKED 12/29 OZ LIVE 940909 CHERRYSTONE 100 CT, WILD CAUGHT PRODUCT OF USA 1/50 LB 516899 COUNTNECKS, WILD CAUGHT, PRODUCT OF USA 1/5 LB 891008 LITTLE NECK COCKLE, WILD CAUGHT PRODUCT OF NEW ZEALAND 1/10 LB 949013 LITTLENECK 100 CT, FARM RAISED PRODUCT OF USA 1/10 LB 325927 LITTLENECK 200 CT, FARM RAISED PRODUCT OF USA 1/200 CT 244378 LITTLENECK 100 CT, WILD CAUGHT PRODUCT OF USA 1/10 LB 474731 LITTLENECK 200 CT, WILD CAUGHT PRODUCT OF USA 1/200 CT 304053 MAHOGANY 100 CT, WILD CAUGHT PRODUCT OF USA 1/7.5 LB 277364 MAHOGANY 8-10 CT, WILD CAUGHT PRODUCT OF USA 1/10 LB 335194 MANILLA, FARM RAISED PRODUCT OF WASHINGTON & B.C. CANADA 1/10 LB 401498 QUAHOG, WILD CAUGHT PRODUCT OF USA (CHOWDER CLAMS) 1/50 CT 332545 RAZOR, WILD CAUGHT PRODUCT OF MASSACHUSETTS OR MAINE 1/10 LB 234313 SOFT SHELL CLEANED, WILD CAUGHT PRODUCT OF USA (STEAMERS) 1/10 LB 655819 STEAMER NOT CLEANED, LIVE WILD CAUGHT USA (STEAMERS) 1/25 LB 887370 STEAMER MAINE PERFECTLY PURGED LIVE WILD CAUGHT USA (STEAMERS) 1/10 LB 628036 SOFT SHELL STEAMER, PERFECTLY PURGED LIVE WILD CAUGHT USA (STEAMERS) 1/25 LB 994301 TOP NECK 100CT, WILD CAUGHT PRODUCT OF USA 1/100 CT 266296 TOP NECK 200CT, WILD CAUGHT PRODUCT OF USA 1/200 CT 528970 MUSSELS ROPE GROWN, FARM RAISED PRODUCT OF PEI, CANADA 1/10 LB 23920 MUSSELS, WILD CAUGHT PRODUCT OF USA 1/10 LB
FRESH
3” at hinge, suggested serving size: QUAHOG fritters, 1 cup chowder 44 mm+, suggested serving size: 1 - 1½ lbs 38-64 mm, suggested serving size: 1 - 2 dozen
1/2”-1” at hinge, suggested serving size: 1 dozen STEAMER CLAMS 1”-2” diameter, suggested serving size: 24-36
2” at hinge, suggested serving size: 8 raw / 6 cooked
1” at hinge, suggested serving size: raw / 8 cooked
1” - 2” diameter, suggested serving size:
LITTLENECK
COCKELS
Halibut with Clams & Fennel
INGREDIENTS
4 each Baywinds 8 oz halibut fillet portions (419359)
2 tbsp Natures Best butter (157189)
2 tbsp Peak diced yellow onion (857201)
1 small head fresh fennel, small dice (277866)
1/4 cup white wine
1 lb World Dock frozen clams (454625)
INSTRUCTIONS
Step 1: Heat large sauté pan over medium high heat.
Step 2: Pat dry fish, season fish with salt & pepper.
1/4 cup Natures Best Heavy Cream (199406) Pinch saffron (optional) (255991)
1 cup baby arugula (951619)
1/4 cup Simply Lemon dressing (558380)
2 tsp Ultimo Shredded Parmesan (232199) Salt to taste
Step 3: Add butter to pan and place fish in pan, cook until seared well on one side and remove from pan.
Step 4: Add onions, fennel, toss until aromatic, add wine and reduce, add clams, cream, and saffron.
Step 5: Add the fish gently back into pan, cover and cook until clams open, 3-4 minutes.
Step 6: Remove to serving platter, spoon sauce and clams over fish.
Step 7: Toss arugula with small amount of lemon dressing, parmesan, and S&P, top the fish with arugula salad.
Enjoy!
Clam & Truffle Pizza
INGREDIENTS
1 8 oz Ultimo!® dough ball (276491)
4 oz clam strips (38013)
3 oz Bacio® mozzarella and provolone cheese, shredded (585262)
4 oz Nature’s Best Dairy® Cream, Heavy (199406)
1/2 tsp Ridgecrest® clam base (340545)
1/2 tsp Peak Fresh Produce Garlic, minced (275595)
INSTRUCTIONS
1 tbsp White Truffle oil (281737)
2 tbsp Roma® Oil, Olive (288560)
1/8 tsp sea salt
1/8 tsp black pepper, ground
1 tbsp Peak Fresh Produce® Italian Parsley, chopped (855536 )
1/2 tsp Roma® Oregano, dry (261432)
Step 1: Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours. Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60 degrees F.
Step 2: Hand stretch the dough to form a 10-inch crust.
Step 3: Heat heavy cream over medium heat and whisk in clam base and garlic. Allow to simmer and reduce by half. Remove from heat and reserve until needed. Swirl infused cream from center of dough to edges. Step 4: Brush the edge of the crust with olive oil and season with salt and pepper.
Step 5: Swirl alfredo sauce beginning in the center and moving towards the edge. 8. Sprinkle cheese on top of the sauce along with oregano followed by the calamari rings.
Step 6: Bake pizza in your oven according to manufacturer guidelines. Remove from oven, drizzle with truffle oil, sprinkle parsley on top. Slice and serve.
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