Dinner Tonight: Shrimp, Stuffed Clams, and Baked Potato






For Breakfast this morning I toasted a Thomas Light 100% Multigrain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Light rain in the morning and a thunderstorm moved in later in tonight, high of 74 degrees. Went and picked up Breakfast for Mom and then she went to Church. Did some light cleaning around the house and cleaned the oven. Later finished tearing out some old shelves in the shed. Getting ready to make some improvements out in the shed. For Dinner tonight its Shrimp, Stuffed Clams, and Baked Potato.


So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And Done!

I purchased The Stuffed Clams from the Seafood Department at Kroger. They are Matlaw Stuffed
Clams (Brand) that they carry in the Seafood Case. We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.


I also baked a small Russet Potato that I seasoned with McCormick Grinder Sea salt and Peppercorn
Medley. For Dessert a bowl of Skinny Pop - Pop Corn and a Diet Peach Snapple to drink.












Matlaw’s Stuffed Clams
Set Sail for Something Different for Dinner Tonight!

It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlawsbreadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

Kitchen Hint of the Day!

Cleaning Mussels and Clams........


Soak mussels and clams in water with a few tablespoons of flour. They will open up to ingest the flour, and in doing so will expel any sand or grit still inside. Leave them in for 30 minutes to get the best possible results before cooking.

Fish and Seafood Recipes for Picky Eaters

From the EatingWell website and Magazine its Fish and Seafood Recipes for Picky Eaters. Delicious and Healthy Fish and Seafood Recipes for Picky Eaters. Get those Picky Eaters to enjoy Fish and Seafood with recipes like; Skillet Tuna Noodle Casserole, Baked Popcorn Shrimp with Sweet Chili Sauce, and New England Clam Chowder. Find these recipes and more all at the EatingWell website. Plus don't forget to subscribe to the EatingWell Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Fish and Seafood Recipes for Picky Eaters

If you want to eat more fish, but don't really love it, or if you have a fish hater or your hands, give these healthy fish recipes a try. For non-fish eaters, cook up some white fish, that's milder in flavor than salmon. Or make your own fish sticks for a healthy dippable option kids will love.


Skillet Tuna Noodle Casserole
Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either)............


Baked Popcorn Shrimp with Sweet Chili Sauce
This healthy popcorn shrimp recipe uses tiny shrimp to make crunchy bites perfect for popping in your mouth. We also swap out mayo-based tartar sauce for a healthier Greek yogurt dip flavored with Thai chili sauce.........


New England Clam Chowder
Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal........



* Click the link below to get all the Fish and Seafood Recipes for Picky Eaters
http://www.eatingwell.com/recipes/23033/ingredients/fish-seafood/fish-seafood-recipes-for-picky-eaters/slideshow/fish-seafood-recipes-for-picky-eaters/

Healthy Shellfish Recipes

From the EatingWell website and Magazine its Healthy Shellfish Recipes. I love Seafood and here's some Delicious and Healthy Shellfish Recipes. You'll find recipes like; Shrimp Bruschetta, White Shrimp Pizza, and Easy Deviled Crab. Find these delicious and healthy recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Shellfish Recipes

Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.


Shrimp Bruschetta
Turn a few cooked shrimp into a satisfying and quick lunch with this easy open-face sandwich recipe, reminiscent of a bruschetta recipe. Try it with leftover shrimp cocktail or pick up precooked shrimp at the seafood counter...........


White Shrimp Pizza
If you love shrimp Alfredo on pasta noodles, you'll really enjoy this pizza recipe. The Alfredo-based white sauce coats individual whole-wheat pizza crusts which are topped with grilled shrimp, bacon, and slices of red onion...........


Easy Deviled Crab
Instead of weighing down fresh crab with a lot of breadcrumbs, this lighter version of deviled crab gets just a sprinkle of them on top for crunch. If you prefer, steam 8 pounds of live blue crabs and pick out the meat to make the filling. For a really cool presentation, scrape out the shells, fill with the crab mixture and bake as directed. You can scoop it up with crackers or just eat it as is to allow the crab to shine.........



* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/recipes/22780/ingredients/fish-seafood/shellfish/

Healthy Fall Comfort Food Recipes

From the EatingWell website and Magazine its Healthy Fall Comfort Food Recipes. Delicious and Healthy Fall Comfort Food Recipes like; Slow-Cooker Clam Chowder, Cider-Sauced Pork Chops, and Wine-Braised Beef Brisket. Find these recipes and more all the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Fall Comfort Food Recipes
Find healthy, delicious fall comfort food recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Clam Chowder
Plan to make this slow-cooker chowder recipe when you have a busy day at work. Put in just a few minutes of prep in the morning and you'll be rewarded with a hearty clam chowder come dinnertime...........


Cider-Sauced Pork Chops
The apple cider sauce in this slow-cooker pork chop recipe gets extra flavor from chipotle chile peppers. The sauce is absorbed by the butternut squash while cooking, and the end result is a meal the whole family will love..........


Wine-Braised Beef Brisket
Got the weeknight "what's-for-dinner" blues? You'll sing another tune when you come home to a slow-cooked, tender beef brisket with a wine-enhanced sauce. Served with mashed potatoes, this is comfort food at its finest..........



* Click the link below to get all the Healthy Fall Comfort Food Recipes
http://www.eatingwell.com/recipes/19826/seasonal/fall/dinner/comfort/

Healthy, Quick and Easy Stir Fry Recipes

From the EatingWell website and Magazine its Healthy, Quick and Easy Stir Fry Recipes. Delicious and Healthy, Quick and Easy Stir Fry Recipes like; Scrambled Eggs with Vegetables, Easy Cauliflower Fried Rice, and Black Bean Clams with Two Noodles. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy, Quick and Easy Stir Fry Recipes

Find healthy, quick and easy stir fry recipes, from the food and nutrition experts at EatingWell.


Scrambled Eggs with Vegetables
This fridge-clean-out meal is the perfect way to use up whatever vegetables you have on hand. Chop up anything that's been left behind in your veggie drawer for this quick scramble that's the perfect healthy dinner for one...........


Easy Cauliflower Fried Rice
This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don't like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented tang.......


Black Bean Clams with Two Noodles
Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they're actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They're pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online..........



* Click the link below to get all the Healthy, Quick and Easy Stir Fry Recipes
http://www.eatingwell.com/recipes/20539/cooking-methods-styles/quick-easy/dinner/stir-fry/

One of America's Favorites - Fried Clams

Fried clams are clam dipped in milk and then flour and deep-fried. Fried clams are an iconic food, "to New England, what barbecue is to the South". They tend to be served at seaside clam shacks (roadside restaurants). Clam rolls are fried clams served in a hot dog bun. Tartar sauce is the usual condiment.


The clams are dipped in evaporated milk, and coated with a combination of regular, corn, and/or

Fried clams

pastry flour. Then the coated clams are fried in canola oil or soybean oil, or lard.

The usual variant in New England is made from whole soft-shell clams, known as "Whole-Bellies"; these include the clam's gastrointestinal tract and have a fuller flavor. Some restaurants remove the clam's chewy siphon called the neck.

Outside New England, "clam strips", made of sliced parts of Atlantic surf clams, are more common.

Fried clams are mentioned as early as 1840, and are listed on an 1865 menu from the Parker House hotel. How exactly they were prepared is unclear; the 1865 menu offers both "oysters—fried" and "oysters—fried in batter", but only "fried clams".

Nineteenth-century American cookbooks describe several different dishes of fried clams:

* Seasoned clams sautéed in butter. (1850)
* Clams breaded (with egg binding) and sautéed in butter or fat. (1850) (1904)
* Clams in a beaten egg batter, fried in butter, called "clam fritters". (1850) (1904)

The modern deep-fried, breaded version is generally credited to Lawrence Henry "Chubby" Woodman from Essex, Massachusetts. He is said to have created the first batch on July 3, 1916, in his small roadside restaurant, now Woodman's of Essex. One of his specialties was potato chips, so he had large vats for deep-frying. He used the clams, which he had collected himself from the mud flats of the Essex River located close to his home.

Later, Thomas Soffron, of Soffron Brothers Clam Co., based in Ipswich, Massachusetts, created clam strips, which are made from the "foot" of hard-shelled sea clams. He sold these to Howard Johnson's in an exclusive deal, and as the chain expanded, they became popular throughout the country.


Clams in themselves are low in cholesterol and fat, but fried clams absorb cooking fat.

Healthy Lobster Recipes

From the EatingWell website and Magazine its Healthy Lobster Recipes. Delicious and Healthy Lobster Recipes like; Lobster Roll Salad with Bacon Vinaigrette, Lobster and Corn Chowder, and Stovetop Clambake. Find these recipes and all the rest at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/


Healthy Lobster Recipes

Find healthy, delicious lobster recipes including grilled and baked and lobster tails. Healthier recipes, from the food and nutrition experts at EatingWell.


Lobster Roll Salad with Bacon Vinaigrette
This amazing salad features grilled lobster, toasted bread croutons, salad greens, tomato, cucumber, and sweet red peppers, all served with a homemade bacon dressing......


Lobster and Corn Chowder
The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it's lighter than a typical creamy chowder—plus it's gluten-free..........


Stovetop Clambake
Lobsters, clams, mussels, potatoes and corn star in our stovetop clambake. Serve with flavor-packed sauces, like cocktail sauce or tartar sauce, and there won't be a need for the bowls of melted butter that so often turn otherwise virtuous seafood into a nutritional disaster........



* Click the link below to get all the Healthy Lobster Recipes
http://www.eatingwell.com/search/results/?wt=Healthy%20Lobster%20Recipes&sort=re

Baked Stuffed Clam w/ Bay Scallops Spaghetti

Dinner Tonight: Baked Stuffed Clam w/ Bay Scallops Spaghetti




For Breakfast this morning I Poached an Egg and served it on a toasted slice of Aunt Millie's Light
Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had my morning cup of Bigelow Decaf Green Tea. Still some passing showers in the area, 79 degrees and humid. Well we got plenty of rain the past 3 days and we needed it! The lawns in are were turning brown so the rain was very welcome. Got the leaf blower out and cleaned the deck and driveway areas. Then after Lunch got the hedge clippers out and trimmed the vines along the driveway. Good to get out and do some work outside. For Dinner tonight its Seafood and Pasta! I prepared Baked Stuffed Clam w/ Bay Scallops Spaghetti.



I was out yesterday and stopped by a Kroger and picked up a couple of Matlaw Stuffed Clams and
some Bay Scallops for tonight's Dinner. Kroger are the only one that carries the  Matlaw Stuffed Clams (Brand). We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.


I purchased some beautiful looking Bay Scallops from Kroger the day before. Rinsed them in cold
water and stored them in a Hefty Zip Plastic Bag, kept them in the fridge until ready to use. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Extra Light Olive Oil, Bay Scallops (rinsed and patted dry), Parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn (to taste).







In a large nonstick skillet coated with Pam Cooking Spray, cook scallops in 1 teaspoon Oil and 1
tablespoon of Butter, over medium heat. Seasoned immediately as you add them to the pan, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. Cook the Scallops until firm and opaque; remove and keep warm.

For the Thin Spaghetti I’ll be using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. To

prepare the Spaghetti; cook the Pasta according to package directions. As the Spaghetti finishes drain and season. To serve make a bed of the Thin Spaghetti and top with the Bay Scallops. Topped everything with some, Dried Parsley, fresh Shaved Parmesan Cheese and a splash of the Extra Light Olive Oil. Stuffed Clams, Scallops, and Spaghetti, I love it! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Coke Zero to drink.







Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!

It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.


Scallops

Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of

two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Healthy Shellfish Recipes

From the EatingWell website and Magazine its Healthy Shellfish Recipes. Delicious and Healthy Shellfish Recipes like; Black Bean Clams with Two Noodles, Shrimp Tacos with Avocado Crema, and Grilled Lobsters with Herb-Garlic-Lemon Butter. Find these recipes and much more all at the EatingWell website. While there you can also subscribe to one my favorite magazines, the EatingWell Magazine. Enjoy and eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Shellfish Recipes

Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.


Black Bean Clams with Two Noodles
Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they're actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They're pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online..........


Shrimp Tacos with Avocado Crema
Avocado cuts some of the sour cream in our quick crema loaded with cilantro, for a healthier taco sauce that takes these shrimp tacos to the next level. Shrimp cook up super-fast, making them the ultimate taco filling for a fast weeknight dinner that's also impressive and delicious enough for a weekend dinner party......


Grilled Lobsters with Herb-Garlic-Lemon Butter
If you've never grilled lobster, you're in for a treat. The smokiness of a charcoal, wood or even a gas grill adds great flavor. If you are squeamish about the idea of cutting a live lobster, ask your fishmonger to do it for you, but be sure to cook the lobsters within about an hour after they have been cut........



* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/search/results/?wt=Healthy%20Shellfish%20Recipes&sort=re

Healthy Fish and Seafood Recipes

From the EatingWell website and Magazine its Healthy Fish and Seafood Recipes. Delicious and Healthy Fish and Seafood Recipes like; One-Pot Pasta with Tuna, Shrimp Tacos with Avocado Crema, and Clam Chowder with Broccoli Stems and Corn. Find these recipes and more all at the EatingWell website. And don't forget to subscribe to the EatingWell Magazine. So Enjoy and Eat Healthyin 2018!  http://www.eatingwell.com/


Healthy Fish and Seafood Recipes

Find healthy, delicious fish and seafood recipes including crab, salmon, shrimp and tuna. Healthier recipes, from the food and nutrition experts at EatingWell.


One-Pot Pasta with Tuna
Use the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs........


Shrimp Tacos with Avocado Crema
Avocado cuts some of the sour cream in our quick crema loaded with cilantro, for a healthier taco sauce that takes these shrimp tacos to the next level. Shrimp cook up super-fast, making them the ultimate taco filling for a fast weeknight dinner that's also impressive and delicious enough for a weekend dinner party.........


Clam Chowder with Broccoli Stems and Corn
Keeping frozen corn, canned clams and clam juice on hand means spur-of-the-moment chowder in any season. If you typically compost your broccoli stems, save them for this soup—they hold up better than florets. Set out bowls of toppings like diced red bell pepper, snipped chives or more bacon..............



* Click the link below to get all the Healthy Fish and Seafood Recipes
http://www.eatingwell.com/recipes/18243/ingredients/fish-seafood/

Healthy Shellfish Recipes

From the EatingWell website and Magazine its Healthy Shellfish Recipes. Delicious and Healthy Shellfish Recipes like; Lobster and Corn Chowder, Angry Lobster, and Scallops with Radicchio-Apple Slaw. Find these and more recipes at the EatingWell website. Don't forget to subscribe to the EatingWell Magazine, one of my favorites. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Shellfish Recipes
Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from

the food and nutrition experts at EatingWell.


Lobster and Corn Chowder
The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it's lighter than a typical creamy chowder—plus it's gluten-free.............


Angry Lobster
In this lobster recipe, pieces of lobster are roasted in a very hot oven with white wine, herbs and crushed red pepper to make a spicy sauce. The angry in the name most likely comes from the hot pepper, but some say cutting up the lobsters sets the tone for this dish. Serve with crusty bread to sop up the sauce and plenty of fresh napkins.............


Scallops with Radicchio-Apple Slaw
The secret to getting a nice golden-brown sear on your scallops is to buy ones that are labeled dry. That means they haven't been treated with sodium tripolyphosphate (STP), a preservative that helps them retain water, which prevents them from browning well. Serve with roasted potatoes for a complete meal........



* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/recipes/22780/ingredients/fish-seafood/shellfish/

One of America's Favorites - Chowder

A seafood chowder prepared with shrimp and corn

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.

Some people include Manhattan clam chowder as a type of chowder. Others dispute this classification, as it is tomato based rather than milk or cream based.



Chowder as it is known today originated as a shipboard dish, and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.

In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin.

Potato and corn chowder

Among French settlers in Canada it was a custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a "chaudière", and it thus came to be invented. Then the Native Americans adopted it as "chawder", which was then corrupted as "chowder" by the Yankees.

In the United States, early chowder making is traced to New England. It was a bowl of simmering chowder by the sea side that provided in its basic form "sustenance of body and mind – a marker of hearth and home, community, family and culture". It is a food which evolved along the coastal shoreline of New England as a "congerie" of simple things, very basic and cooked simply. It is a simple dish of salt and pepper, potatoes and onion, pork and fish, cream and hard crackers, and not a sophisticated dish of the elite. Its simplicity made it attractive and it became a regional dish of the New Englanders, and their favorite recipe was "chowder master". "Symbolically, functionally, mnemonically or dynamically" chowder has become a powerful means for New Englanders to define themselves as a community, a rich community with a deep past and value that distinguishes their region from all others. The dish has been made there for a long time and is imbibed into the community culture. Etta M. Madden and Martha L. Finch observe that chowder provides "visceral memories that provided feelings of familiarity, comfort and continuity".

A recipe formulated and published in 1894 by Charles Ranhofer, a famous chef of Delmonico's restaurant, was called "Chowder de Lucines" and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper. Others in the same family, totally different from the New England clam chowder, are: "Fulton Market style", introduced in 1904 and made from clams, tomatoes, allspice, cloves, red pepper, and Worcester sauce; a "Vegetable Clam Chowder" introduced in 1929 and made of clams, chopped onions, diced carrots, stewed tomatoes, and thyme; "Coney Island Clam Chowder"; "New York Clam Chowder"; and "Manhattan Clam Chowder", a late entry after 1930.




Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked

Corn chowder with crab

haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them. Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc's light shellfish chowder; New England-style clam chowder with crunchy thyme breadcrumbs; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more. Chowder can be a comfort food, especially during the winter months.



Bermuda fish chowder

Bermuda fish chowder

Considered a national dish of Bermuda, the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is seasoned with black rum and a Sherry pepper sauce. The dish is of British origin, and was brought to the New World by the colonists.

Clam chowder
Clam chowder is prepared with clams, diced potato, onion, and celery. It may be prepared as a cream-style or broth-style soup. Several variations of clam chowder exist, including New Bermuda fish chowderEngland clam chowder, which is a cream-style soup; Manhattan clam chowder, a broth-style soup prepared using tomato, vegetables and clams; Rhode Island clam chowder, a simple broth-style soup; New Jersey clam chowder; Delaware clam chowder; Hatteras clam chowder; and Minorcan clam chowder. In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles.

Clam chowder may be prepared with fresh, steamed clams or canned clams. The "clam liquor" from

New England clam chowder

steamed or canned clams may be retained for use in the soup, and fresh or bottled clam juice may be used. January 21 is the National New England Clam Chowder Day. In the late 1800s clam chowder was introduced in New Zealand as an "American" dish and has become integral to New Zealand cuisine. Despite strong historical ties between New Zealand and Australia clam chowder is virtually unheard of in Australia and absent from Australian restaurant menus.

Corn chowder
Corn chowder is similar in consistency to New England clam chowder, with corn being used instead of clams. Additional vegetables that may be used in its preparation include potatoes, celery and onion. Some are prepared using bacon as an ingredient. Corn chowder may be prepared with fresh, frozen, or canned corn.

Fish chowder
Fish chowder is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon.

Southern Illinois chowder
Southern Illinois Chowder, also referred to as "downtown chowder", is a thick stew or soup that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to burgoo and Brunswick stew than coastal chowders.

Seafood chowder
Seafood chowder is prepared with various types of seafood as a primary ingredient, and may be prepared as a broth- or cream-style chowder. It is a popular menu item in New Zealand restaurants.

Spiced haddock chowder
Spiced haddock chowder is made with haddock fillets, carrot, potato, plain flour, bay leaves, peppercorns, mustard, and spices added to milk and cooked in a pot with butter.

Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato

Dinner Tonight: Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato




No Breakfast this morning. I had to fast overnight and had to be at the Hospital at 6:45 this morning. I had to sit there for an hour and drink the solution they give you before you have Scans made, that's

the worst part. I had my yearly Scans for Melanoma done. I've been Cancer free sine 2004 but I still get nervous taking the Scans, I guess I always will. But It's better safe than sorry, as they say. I'll get the results next week. I stopped by the ATM and then stopped and got gas before heading home. Mostly cloudy out today and 51 degrees with rain moving in overnight and Saturday. Did a few things around the house and then took an afternoon nap later. For Dinner tonight a Seafood Fest! I prepared Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato.



I purchased some beautiful looking Bay Scallops from Kroger the day before. Rinsed them in cold
water and stored them in a Hefty Zip Plastic Bag, kept them in the fridge until ready to use. I'll need some McCormick Grinder Sea Salt and Grinder Peppercorn Medley along with McCormick Fat Free Lemon Butter Dill Seafood Sauce, McCormick Grinder Sea Salt and Peppercorn Medley, and Extra Light Olive Oil.







To prepare them I preheated a medium size skillet that I had sprayed with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil, heated it on medium heat. As the Skillet heated I

seasoned the Bay Scallops with the Sea Salt and Peppercorn Medley. When the Skillet was ready I added my Scallops. Next I added a 1/4 cup of the McCormick Fat Free Lemon Butter Dill Seafood Sauce, stirred making sure all the Scallops were covered in the Sauce. Cooked them for a total of 4 minutes, stirring often. The Bay Scallops came out delicious! Scallops are so meaty and taste so fresh. The  McCormick Fat Free Lemon Butter Dill Seafood Sauce was the perfect Sauce for them. You can taste the Lemon, Butter, and Dill in it and it's Fat Free! Should go great on Tilapia, Cod, or Shrimp.



As the Bay Scallops were cooking I prepared the Stuffed Clam. I purchased these at Seafood

Department at Kroger. They are Matlaw Stuffed Clams (Brand) that they have in the Seafood Case. We have these every so often now,we love them! For my Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. They go great with the Scallops. Plus they are only $1 per Clam. This and the bay Scallops make one delicious Seafood Dinner!

I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet Peach Snapple to drink.












Scallops
Why they're healthy: Scallops are more than 80 percent protein. "One 3-ounce serving provides 20
grams of protein and just 95 calories," says Bowden. They're also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)










MCORMICK® FAT FREE LEMON BUTTER DILL SEAFOOD SAUCE

USAGE TIPS
POUR 1/4 to 1/2 cup sauce on 1 pound fish or peeled shrimp. Best with salmon, tilapia, flounder, cod, shrimp, or scallops. BAKE fish in 425º F oven 10 to 15 minutes or until fish flakes easily with a fork; bake shrimp 8 to 10 minutes or just until shrimp turn pink. BROIL or GRILL fish 8 to 12 minutes per inch of thickness or until fish flakes easily with a fork. Cook shrimp or scallops 2 to 3 minutes per side. SHAKE WELL. REFRIGERATE AFTER OPENING. USE WITHIN 3 MONTHS AFTER OPENING.

SERVING SIZE - 2 tbsp. (32g)

NUTRITION INFORMATION (PER SERVING)
30 CALORIES
0 g TOTAL FAT
0 mg CHOLESTEROL
210 mg SODIUM
7 g CARBOHYDRATES
2 g FIBER
4 g SUGAR
https://www.mccormick.com/spices-and-flavors/seafood/sauces-and-marinades/fat-free-lemon-butter-dill-seafood-sauce







Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork

chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlaws breadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

Kitchen Hint of the Day!

I love taht Seafood............


Nutritional Benefits. Seafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Scientific studies continue to explore the relationship between the unique type of fat found in seafood, the omega-3 fatty acids DHA and EPA, in the prevention or mitigation of common chronic diseases. Also: Promotes heart health, Good for your joints, Boosts brainpower

Slow Cooker Soups

From the Diabetic Living Online website its Slow Cooker Soups. Its Comfort Food Heaven with recipes like; Chicken Mulligatawny Soup, Turkey and Herb Dumpling Soup, and Clam Chowder. Find these and more at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Slow Cooker Soups

You're juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink.


Chicken Mulligatawny Soup
Curry powder offers a delicious taste to this Asian-inspired soup. Dish it up tonight for a low-calorie meal the whole family will love...........


Turkey and Herb Dumpling Soup
This slow-simmered soup is perfect for leftover turkey. No turkey leftovers? Use browned chicken instead..........


Clam Chowder
Enjoy this East Coast favorite without eating unwanted carbs. Coming in at 27 grams of carb per serving, this chowder does not disappoint...........



* Click the link below to get all the Slow Cooker Soups
http://www.diabeticlivingonline.com/diabetic-recipes/soup/slow-cooker-soups

Kitchen Hint of the Day!

Preparing Clams and Oysters............


Clams and oysters will be simple to open if washed with cold water, then placed in a plastic bag and put in the freezer for one hour.

Kitchen Hint of the Day!

Buying Shellfish.........


When buying live mussels or clams, choose those with tightly closed shells. Avoid any that will not close if tapped, and those with broken shells, since they may be dead and could therefore cause food poisoning if eaten.

Our Best Grilled Fish and Seafood Recipes

Get the grill fired up for these Grilled Fish and Seafood Recipes from the Diabetic Living Online website! It's Our Best Grilled Fish and Seafood Recipes, recipes including; Grilled Jamaican Jerk Fish Wraps, Grilled Herbed Salmon, and Grilled Salmon Tacos. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Our Best Grilled Fish and Seafood Recipes

Grilled fish and seafood dishes are yummy additions to a healthful diabetes meal plan. From savory salmon and scallops to tasty tilapia and tuna, these grilled fish and seafood recipes are light yet satisfying.



Grilled Jamaican Jerk Fish Wraps

The colorful (and tasty!) combo of fresh spinach, tomato, and mango complements the jerk-seasoned grilled fish.......


Grilled Herbed Salmon

This recipe provides two yummy, lower-calorie sauces. Pair the grilled salmon with the peppy blackberry sauce, or opt for the creamy dill sauce instead. Feeling daring? Try a little of both.......


Grilled Salmon Tacos

These diabetes-friendly fish tacos get their big flavor from ground chipotle chili pepper, green salsa, lime juice, and cilantro........



* Click the link below to get all the - Our Best Grilled Fish and Seafood Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/fish/our-best-grilled-fish-seafood-recipes

Kitchen Hint of the Day!

Grilling Fish and Seafood........


* Start with clean grill grates. Use tongs to rub the grate with a cloth or paper towel coated with vegetable oil. For firm fleshed fish like salmon, halibut, and tuna steaks: brush the fish with vegetable oil and season with salt. Most fish can grill directly on the grate, at high heat.

* Keep the skin on; it will help prevent your fish from falling apart.

* To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.

* Turn fish only once. Flipping back and forth will break fish apart.