Loana Shibles - All-Maine Seafood Cookbook

Thanks are extended especially to National Marine Fisheries Service, Chicago, and the Maine Department of Sea & Shore Fisheries, Augusta, for their interest, and to the following for the use of photographs. National Marine Fisheries Service, pages 12, 42, 65, 80, 90, 98, 114, 119, 131, 153, 165 Copley News Service, pages 16, 57, 126 Lewis/Neale, Inc. for J. Walter Thompson, page 142 Best Foods, Division of CPC International, Inc., page 160 American Dairy Association, page 178 Fish and shellfish are nutritious. They are valuable sources of animal protein, minerals and essential vitamins. Compared to other complete protein foods, the fat content of fish is low.

The flavor, texture and appearance of the fish and shellfish vary according to their species but the fundamental rules for cooking seafoods are few and easy to follow. All seafoods may be cooked by any of the basic cooking methods, such as frying, baking, broiling, boiling or steaming and in an endless variety of combination dishes. The most important thing to remember in cooking fish is that it is too often overcooked. Just enough cooking to enable the fish to be flaked easily when tested with a fork will leave the fish moist, tender and bring out its delicate flavor. The commercial catch of fish and shellfish landed at ports on the Atlantic coast amounts to about 50% of the U. total catch. total catch.

Some 16,457,666 pounds of lobsters were landed in Maine in 1974 representing a value of $23,212,808, and 9,770,732 pounds of saltwater shrimp, for a value of $3,465,764. Other shellfish brought into Maine ports and harbors in sizable quantities are clams, of course, rock crabs, scallops and some oysters. Growing quantities of mussels, periwinkles and squid are also being brought ashore to meet a growing demand for these delicacies.

Take the shell, clean it, put the clam in, then a very little red pepper, then grate an onion, put in a little, cover the clam with bacon. These are in a baker pan, of course. Put in oven and when the bacon is cooked, the clam is.

Its a mighty good recipe. Submitted by Josephine C. Philhrick, Camden, Maine

Favorite pie crust for two-crust pie, only rolled thicker 3 potatoes 1 quart soft clams 4 ounces salt pork 1 small onion 1 tablespoon flour Boil potatoes in their skins until almost tender, peel and cube. Wash and grind clams, save juice and some bellies. Cube salt pork and cook slowly until golden brown, add onion. Stir in flour, then potatoes and clams.

Mix ingredients. Pour in pie dough in 9-inch pie plate. Put top crust on. Seal and bake in 425 degree oven 20 minutes then in 350 degree oven 25 minutes. Submitted by Mrs. Dolores Reglin, Orrington, Maine

50 small clams Pepper Salt Butter (size of egg) 1 teaspoon flour 1 cup cream (heated to boiling) Chop the clams (save the liquor) and season with pepper and salt.

Put the butter in a stew pan and heat until it bubbles. Sprinkle in the flour and cook a few minutes. Gradually stir into it the clam liquor then the clams and stew about 2 or 3 more minutes. Add the boiling cream and serve immediately. Submitted by L. G.

Tennies, Westport Island, Wiscasset, Maine

I usually steam all the clams my husband brings home from a clamming trip. After the first meal of steamers I pick out the remaining clams, save the biggest and best shells which I wash and clean and set outside to bleach. With the meats picked out, I carefully clean the meats, letting them set overnight in refrigerator in clam broth makes this simple, as the sand in the rims will drop off in the broth and they will be sand-free the next aay. Cut off the necks, remove black from bellies and chop finely, either in wooden bowl with hand chopper or through the meat grinder. Take about six strips of bacon and fry out, drain slices on paper towels. chop bacon slices to fine pieces. chop bacon slices to fine pieces.

Peel and chop one medium onion fine, fry to transparency in remaining bacon fat. Take chopped clams, chopped bacon, cooked onion and mix in bowl with about 6 eight-inch milk crackers which are finely crumbled. This seems to blend and taste better than with salted crackers. Add seasoning to taste, such as Worcestershire sauce, Tabasco, etc. Grease bleached shells well, fill with this mixture and top with some crushed salted crackers lightly sauteed in butter. Place in low oven to heat thoroughly.

Oven cannot be over 300 degrees as shells tend to crack in higher oven. This is a delightful cocktail party specialty, or good on any occasion and 1 have had many requests for this recipe. These can be made ahead and placed in freezer. Take out shortly before use and put into oven for final cooking. Submitted by Mrs. (2) Peel onions and wash potatoes, parboil onions and potatoes for 15 minutes, drain. (3) Remove corn silk from corn and pull husks back in place. (3) Remove corn silk from corn and pull husks back in place.

Wash clam shells thoroughly. (4) Place 2 pieces of cheesecloth on top of 2 pieces of foil. Place 2 onions, 1 potato, 1 ear of corn, 1 lobster and 1 dozen clams on cheesecloth. Tie opposite corners of cheesecloth together. Pour 1 cup water over food and bring foil up over the package and close all edges with tight double folds. (5) Place packages on grill about 4 inches from hot coals. (5) Place packages on grill about 4 inches from hot coals.

Cover with hood or aluminum foil. Cook for 45 to 60 minutes or until potatoes and onions are tender. Serve with melted butter. Makes 6 servings. Submitted by Lulu M. Miller, Waldoboro, Maine

Use an 8-inch pie plate: Make regular pie crust for a two-crust pie.

Roll out half of dough for the bottom crust. Take a pint of clams, chop the hard part and mix with the soft part. Stir in a little flour and clam liquid and pour into pie shell. Sprinkle with salt and pepper and dot with butter. Cover with top crust and bake in 375 degree oven for 1 hour or until crust is browned. Submitted by Clara W.

Thornton, North Haven, Maine

1 pint clams (chopped fine) 1 cup cracker crumbs 1 egg, well beaten 1 teaspoon salt teaspoon pepper Mix well, form into round cakes and fry in hot fat, about 1 inch deep. Drain on paper and serve. Submitted by Goldie Chadwick, Thomaston, Maine 1 quart fresh shucked Maine clams Liquor from clams 1 quart diced Maine potatoes, uncooked 1 onion, diced 1 quart milk, scalded 2 tablespoons margarine Salt to taste (add at end) Remove black vein parts and windpipes from clams, saving liquor. Cook diced potatoes and diced onion with just enough hot water to be seen through potatoes. Cook over low heat until done but not mushy. Add clams and bring to a just below boiling point for 2 minutes.

Remove from heat and let stand a few minutes, then add scalded milk, clam liquor (strained) and lastly add salt and margarine (or butter). Personal note: This is a recipe used in my husbands family for many years, his father and grandfather were sea captains. They used clams almost every day whether at sea or at home. Submitted by Mrs. John E. Stewart, Rockland, Maine

2 cups fresh chopped clams 2 eggs, beaten cup clam juice cup cracker crumbs 1 teaspoon baking powder 1 teaspoon salt 1,x teaspoon pepper 1 teaspoon sugar 2 tablespoons flour Chop clams after gastric glands have been removed.