SHELLFISH MEAL KITS

CLAM CHOWDER – APPETIZER
CREATED BY : DON WISS

1 Quart Chopped Clams
1/4 LB Minced Bacon
1 Large Chopped Onion
3 Cups Cooked Diced Potatoes

Salt and Pepper to Taste
Several Drops Tabasco Sauce
4 Cups Milk (2 Cups Each Canned and Homogenized)
3 Tablespoons Butter

Saute Bacon; add onions and cook until translucent. Add clams, cooking and stirring for about 5 minutes. Add potatoes, seasonings and milk. Simmer gently 3 minutes. Add butter. This chowder is even better the day after it is made.

PAIR with Protection Island Red by Port Townsend Cellars

G.D. OYSTERS – ENTREE
CREATED BY : AL HUGHES

12 Oysters
2 Tablespoons Chopped Green Peppers
1 Tablespoon Butter
2 Tablespoons Chopped Pimento
4 Slices Chopped and Fried Lean Bacon
1/4 Cup Dried Bread Crumbs
Juice From 1/2 Lemon
Dash of Salt & Pepper

Make sauce by cooking green pepper in butter until tender. Add pimento, lemon juice, salt and pepper to taste. Place cleaned oysters on half shell under broiler for 2 minutes. Remove oysters from oven. Place 1 teaspoon butter mixture on each oyster. Cover with chopped bacon and garnish with breadcrumbs. Return oysters to bake in oven at 450* for 5-7 minutes.

PAIR with Island Belle (Red Blend) by Hoodsport Winery

OYSTER STRIP TEASERS – APPETIZER
CREATED BY : PAT OLTMAN

18 Oysters, Small to Medium
9 Strips Bacon, Lean
1/4 Cup Parmesan Cheese

Place oysters on paper towel and pat to dry. Cut bacon strips in half. Wrap a bacon strip around each oyster and secure with toothpicks. Place under very low broiler heat and broil until oysters are firm and bacon crisp. Remove from broiler, sprinkle with parmesan cheese and serve immediately.

PAIR with Get Naked Raspberry Port by Horizon’s Edge Winery

KORNEY KLAM KASSEROLE – ENTREE
CREATED BY : MACE WISS

1 Pint Minced Clams
3 Cups Cooked Noodles
2 Cups Whole Kernel Corn
4 Tablespoons Butter
Few Drops Tabasco
1/2 Cup Buttered Breadcrumbs
1 Cup Canned Milk
1/2 Teaspoon Salt
1/8 Teaspoon Pepper

Place noodles, corn and clams in alternate layers in well greased casserole dish. Add seasonings, dot with butter. Mix tabasco with canned milk, pour it over all and sprinkle breadcrumbs on top. Bake at 350* for 25 minutes.

PAIR with Petit Verdot by Marchetti Wines