Recipes | Project Green Leaf



Clam Chowder (New England Style)

4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3 cups fish stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside. In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and Fish Stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes. Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.

Serves 8

Recipe from: Legal Seafoods Cookbook by George Berkowitz, Jane Doerfer (Doubleday)

Clam Chowder (Manhattan Style)

5 cups water
3 dozen chowder (quahog) or cherrystone clams, scrubbed
5 slices bacon, finely chopped
1 large onion (12 ounces), finely chopped
2 large carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 pound all-purpose potatoes (3 medium), peeled and finely chopped
1/2 bay leaf
1-1/4 teaspoons dried thyme
1/4 teaspoon ground black pepper
1 can (28 ounces) plum tomatoes
2 tablespoons chopped fresh parsley
3/4 teaspoon salt

In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add clams; heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.

When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into bowl.

In same clean saucepot, cook baon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.

Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with side of spoon. Simmer 10 minutes longer.

Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as needed.

Yield: about 12 cups or 12 first-course servings

Per serving: about 117 calories, 5g protein, 12g carbohydrates, 6g total fat (2g saturated), 12 mg cholesterol, 342mg sodium

Recipe from: The All New Good Housekeeping Cookbook (Hearst Books)

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Grilled Oriental Croaker/Spot

4 lg. whole spot (or med. croaker) dressed
1/4 c. soy sauce
2 tbsp. brown sugar
1 clove garlic, minced
1 tbsp. fresh ginger, minced
2 tbsp. orange peel, julienned finely
2 tbsp. orange juice
1/4 tsp. crushed red pepper flakes
2 tbsp. butter, melted
4 scallions, sliced

Place fish in a bowl. Combine remaining ingredients and pour over fish. Marinate 1 hour. Place fish on a grill, about 5 inches from heat for about 10 minutes per inch thickness of fish, turning once half-way through cooking time and basting often with the marinade. When fish is tender and flakes easily, remove from grill and serve hot.

Fish can also be cooked indoors by placing it on a broiler pan and broiling about 5 inches from the heat for 10 minutes per inch of thickness, turning once halfway through the process. Serves 4.

Recipe thanks to

Nautical Delight Stew

10-2 lbs. bony fish (croaker, grunt, etc.)
2 qts. unsalted water
1/2 lbs. quartered scallops
1/2 lbs. cleaned shrimp
1 lb. haddock, cut in 2-inch squares
12 sm. clams (scrub shells)
1/4 c. chopped onions or shallots
1 green pepper, cut in strips
2 garlic cloves, minced
4 oz. chopped pimentos for garnish
2 c. tomato puree
1 c. dry white wine
4 c. fish stock
1/4 c. finely chopped fresh parsley
1/8 tsp. crushed red pepper
1 tsp. saffron threads, crushed
1/2 tsp. dried basil
1/2 tsp. pepper

Simmer the bony fish in the water for 30-40 minutes or until liquid has cooked down to half. Strain the stock and discard the solids. If there is less than 1 quart liquid, add water to make 4 cups and set aside.

In a 4-quart casserole, heat 2 tablespoons oil and lightly saute vegetables. Add liquids and seasonings. Partially cover and simmer for 15 minutes. Salt to taste. For a spicier taste, add red pepper, Tabasco or cayenne to taste. Everything so far can be prepared ahead of time.

Add scallops, shrimp and haddock and simmer uncovered for 10 minutes. Add clams, cover and simmer until clams open about 5-7 minutes. Garnish with pimentos and serve immediately. NOTE: Served with Italian bread, this stew can pass for a meal. Recipe thanks to

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Deep Fried Flounder

8 flounder fillets, skin removed
whole milk
1 cup pancake mix
1 cup cornmeal
oil, for deep frying
lemon wedges
parsley sprigs, for garnish

Place flounder fillets in a shallow baking dish; pour in enough milk to cover; set aside. In a mixing bowl, combine pancake mix and cornmeal; stir to blend. In a heavy skillet, heat about 2 inches of oil to 365 degrees; a 1-inch bread cube should turn golden brown in 1 minute.

Drain fish and dredge each fillet in cornmeal mixture, coating well on both sides. Shake off excess. Add fillets to hot oil and deep-fry, turning once, until golden brown and crisp on both sides (about 4 minutes). Fry a few at a time to keep oil temperature up. Drain on paper towels. Serve hot, garnished with lemon wedges and parsley sprigs, if desired.

Makes 4 to 6 servings.

From Diana Rattray, Your Guide to Southern U.S. Cuisine

Baked Flounder

1 tablespoon fresh chopped parsley
3 to 4 green onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine
1/2 cup water
2 to 2 1/2 pounds flounder fillets
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
1 egg yolk

In a large skillet over medium heat, combine parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add flounder and poach for 8 to 10 minutes. Remove flounder to a lightly buttered shallow baking dish. Continue cooking wine mixture until liquid reduced to about 1 cup.

In a large saucepan melt 2 tablespoons of butter then add flour, stirring until a smooth paste is formed. Gradually add reduced liquid and heavy cream, stirring constantly over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter; pour over the flounder. Place the flounder under the broiler and broil until browned.

This baked flounder recipe serves 6.

From Diana Rattray, Your Guide to Southern U.S. Cuisine

Laura’s Awesome Fish Tacos

The marinade
1-2 cups fresh cilantro, finely chopped
3 cloves of garlic, sliced thin or finely chopped
Juice of one lime
Red pepper flakes to taste
Sea salt to taste
Freshly ground black pepper
1 tablespoon olive oil

The Slaw
1 ear of sweet corn, cooked briefly in boiling water and scraped from the cob
3-4 cups thinly sliced red cabbage
1/2 white onion, finely chopped
1 cup cilantro, finely chopped
1 tablespoon olive oil
A splash of cider or white vinegar
Salt and pepper to taste

The sauce
3/4 of a cup of mayonnaise
3/4 Of a cup of plain Yogurt
1 tablespoon chipotle powder

This is a delicious recipe courtesy of a friend of mines culinary blog

Serves 2-4

Use about 1 pound fish, any will do, but I recommend a white fleshed fish such as wild caught flounder, whiting, or red snapper.

The Sauce

Mix equal parts mayonnaise and plain yogurt, (3/4 of a cup of each should be plenty) season with loads of chipotle powder (I recommend at least a table spoon)


Lime wedges

Small flour tortillas, warm, soft and floppy

Mix up the marinade and pour over fish. Let rest in fridge for about an hour. In the meantime, chop the raw white onion and run under cold water (this is a Rick Bayless trick and helps cut down on the onion’s bite). Drain. Mix with cabbage, cilantro corn and olive oil. Season to taste and set aside.

Whisk the mayonnaise and yogurt for the sauce, season with chipotle powder. Refrigerate. Crank up your oven’s broiler. Set the fish (the marinade can come, too, if you want it, but you may want to remove the garlic because it can burn) in a glass dish when the oven is hot, broil for

5-10 minutes (watch the fish so it doesn’t over cook- you want it slightly moist inside). You can also carefully grill the fish, be shore not to let it breakup and fall into the fire. Warm the tortillas between two moist paper towels. Wrap tortillas and paper towels in foil and warm in oven until soft. Assemble tacos (fish cut into small pieces, slaw sauce). Eat, repeat.

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Shrimp Scampi

1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.

Do not overcook. Add chopped parsley and salt and pepper before serving.

Garnish with lemon slices and parsley sprigs if desired.

Makes 8 first-course servings.

From Diana RattraySouthern U.S. Cuisine.

Shrimp Jambalaya

1 c coarse chopped yellow onion
2 md garlic cloves peeled and minced
1 c chopped sweet green pepper
3/4 c finely diced celery
4 tb bacon drippings
3 tb minced parsley
6 oz smoked ham cut in 3/8-in cubes
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 cn tomatoes (1 lb, 14-oz)
1 cn tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked converted rice
1 1/2 lb medium shrimp, raw, shelled, deveined

Set a large kettle — not iron — over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper.

Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

Serves 6.

Shared by Doc Donald From Diana RattraySouthern U.S. Cuisine.

Sugarcane-Skewered Shrimp with Chile-Cilantro Rub

1 bunch cilantro, coarsly chopped
1 habanero chile, chopped
4 shallots, chopped
2 lemons, zested
2 limes, zested and juiced to 1/4 cup (juice more limes if neccessary)
1 cup coconut milk
1/4 cup soy sauce
1/4 cup vegetable oil

16 jumbo shrimp
8 sugarcane skewers
1/4 bunch cilantro leaves, as garnish

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro garnish.
From Michelle Bernstein via

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Marinade the tuna

3-4 Fresh tuna steaks. Yellow or Blue fin will do and I like the darker red grades of tuna meat.
1 table spoon soy sauce
1 table spoon sesame oil
1 table spoon fish sauce
Juice of one lemon or lime
1 table spoon sesame seeds
½ cup fresh cilantro
3 cloves of garlic
3inch piece of ginger finely chopped

Marinade the tuna for about an hour.


1 Large bag mixed salad greens; spicy greens such as watercress will work just fine, or use a mix that you like best.
6 green onions, cleaned and chopped
4 Radishes cut in thin slices
2 tomatoes cut in thin wedges

Toss together the salad.

The Dressing

2-3 large carrots peeled
3 inches ginger
2 table spoons rice wine vinegar
1 table spoon sugar
1 table spoon sesame oil
Juice of one lemon or lime
2 table spoons salad oil
Two teaspoons sesame seeds

Combine ingredients in a blender or food processor, and puree. It should come out ass a thick slightly chunky paste. Set aside to dress the salad.

Dry coating for the fish

½ cup whole sesame seeds
3 table spoon fresh coarse ground black pepper
3 table spoons sea salt

On a plate dip the marinated tuna steak into the dry mixture to cover both sides. Now is the time to get your grill ready. When the grill is good and hot Place the coated tuna over the coals. I like my tuna rare to medium rare, but some may want it cooked more completely. Be sure not to scorch the coating on the outside of the fish. Flip only once, and cook both sides, be careful not to break the coating on the outside of the fish. When the steaks are done cut into thin slices and arrange into a fan shape on the salad. Drizzle with salad dressing and enjoy.

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