Summer Seafood Feast

July 7, 2014 by Amanda Willis

Nothing beats fresh seafood in the summer! Growing up on the Jersey Shore we are lucky enough to have some of the best fish the ocean can offer. There are so many different ways to prepare seafood we are convinced you could eat it every night of the summer and never get tired of it. So for a recent Sunday night dinner, we treated our parents to fresh steamed lobsters, shrimp cocktail and littleneck clams. Here is a peak of our summer seafood feast!

Shrimp Cocktail to Start

Shrimp Cocktail

Shrimp Cocktail

Every party our mother threw while we were growing up, shrimp cocktail was on the menu. And now we know why. It’s easy to prepare, can be made ahead of time and everyone loves it! Depending on how much time you have, you can cook and peel the shrimp yourself or buy already cooked shrimp from a fish market, or use a bag of frozen shrimp, your guests won’t be able to taste the difference. One thing we always like to make at home is the cocktail sauce. A store bought jar is very tasty but we if you read about our Bloody  Mary recipe, you’ll know we love spice and horseradish!

Homemade Cocktail Sauce

  • 1 cup of ketchup
  • 1 lemon
  • 4 tsp. horseradish
  • dash of Worcestershire sauce
  • dash of hot sauce

In a mixing bowl, add ketchup, horseradish and Worcestershire sauce. Zest the lemon into the mixture and squeeze the juice in it as well. Add hot sauce to taste. Mix well. Refrigerate until ready to serve. Ta da!


White Wine and Garlic Steamed Littleneck Clams

Steamed Clams

Steamed Clams

Clams can be made in so many ways! Everyone has their favorite way to prepare them, on the half shell, baked, grilled, stuffed and so on. But my favorite is steamed with garlic and wine. The broth that is made once the clams open is to die for! Eat with a crusty loaf of bread and it is a meal in it’s self! When shopping for clams I highly recommend always choosing the smallest ones. They are faster to cook and easier to eat, since not many people are fans of clams, the smaller ones are easier to swallow and the texture won’t gross anyone out.

  • Garlic
  • Onion
  • White Wine
  • Clam Juice
  • Red Pepper flakes
  • fresh parsley
  • Lemon

In a sauté pan, sauté garlic and onion together. Once browned fill the bottom of the pan with clam juice, add clams and cover. After a few minutes add white one, fresh parsley and a few lemon slices. Once clams start to open add red pepper flakes and cover once more. When all clams are fully open they are ready to serve! Pair with bread slices so your guests can soak up all the delicious broth!


Fresh Steamed Live Lobsters


Fresh from Maine!

Fresh steamed lobsters on a summer night is the best! With lots of lemon and drawn butter too. Make sure to have some bibs, napkins and nut crackers readily available! When cooking lobsters at home, get a large pot of boiling water, big enough to fit your crustaceans in! Once the water is at a rolling boil, place lobster in head first and cover! We have had a few incidents of lobsters trying to escape the pot over the years. (Ashley has the scars to prove it, too!) Keep the lobsters for about 10-14 minutes, until lobsters turn bright red. Check out Chow.com and their suggestions on the best way to crack the lobster when eating. Garnish with fresh dill and you are ready to go!



What are your favorite seafood recipes? Share with us!




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