Gourmet Recipes

• New England Style Clam Chowder
• Manhattan Style Clam Chowder
• Linguine With Red Clam Sauce
• Lomi Lomi Salmon Tomatoes
• Salmon Quiche
• Smoked Salmon in Sour Dough
• Smoked Salmon Mousse
• Smoked Salmon Cheese Ball

NEW ENGLAND STYLE CLAM CHOWDER RECIPE

4 slices bacon (diced)	salt and pepper
3 tbsp. butter or margarine	1 diced carrot
1/2 cup chopped onion	1 1/2 cups milk
1/2 cup chopped celery	1 cup evaporated milk
2 cups potato cubes	2 - ten oz. cans Island Gourmet butter clams


Drain clams. Reserve nectar. Saute' bacon in butter until golden brown and crisp. Add onion and celery. Cook until golden. Add 1 cup reserved nectar, potatoes, carrots, salt and pepper. Boil until potatoes are tender. Mince clams and add with balance of nectar to other ingredients. Heat. Scald milk and add to the chowder. Season to taste.
 
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MANHATTAN STYLE CLAM CHOWDER RECIPE
 

1/4 lb. bacon (diced)	1 pint clamato juice
1 chopped onion	1 - ten oz. can Island Gourmet clam nectar
2 - 3 stalks celery	2 medium potatoes (diced)
2 - ten oz. cans Island Gourmet butter clams(chopped)	2 carrots (chopped)
1 - ninteen oz. can tomatoes	1/4 tsp. thyme


Saute bacon. Add onion and cook until transparent. In large pot combine tomatoes, clamato juice, nectar from clams, carrots,celery, potatoes, parsley and thyme. Bring to boil. Turn heat down and add chopped butter clams, bacon and onions. Simmer gently for about 1 to 1-1/2 hours.   Top 

LINGUINE WITH RED CLAM SAUCE RECIPE
 

1 garlic clove (minced)	2 tbsp. chopped parsley
2 tbsp. olive oil	salt and pepper to taste
1/4 chopped onion	1 - ten oz. can Island Gourmet butter clams (minced)
2-1/2 cups crushed tomatoes	1 lb. linguine
1/2 tsp. oregano, 1/4 tsp basil	1/4 cup grated parmesan cheese


Brown garlic in olive oil in a heavy skillet or pot. Saute' onion until transparent. Add tomatoes, oregano, basil, parsley, and salt and pepper to taste. Simmer 15 minutes, stirring occasionally. Add clams and cook another 5 minutes. Cook linguine in boiling salted water until al dente'. Drain. Spoon sauce on top and sprinkle with parmesan cheese.

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LOMI LOMI SALMON TOMATOES RECIPE
 

1 box cherry tomatoes

1, 5 1/2 oz. can St. Jean's canned smoked salmon

2 green onions, finely chopped

1 green pepper, finely chopped

Dash pepper

Squeeze of lemon juice

2 tablespoons chopped parsley (30 lm.)


Cut off and discard tops of tomatoes and cut a very thin slice off the bottoms so they will sit steadily. Remove pulp from insides and pat dry. Cover and refrigerate. Combine tomato pulp, well chopped, with rest of ingredients, cover and chill. Fill tomatoes with the stuffing about two or three hours before serving and arrange on lettuce leaves on a serving platter.   Top 

SALMON QUICHE RECIPE
 

CRUST	FILLING
1 Cup whole wheat flour	1, 6 - 1/2 oz. can St. Jean's canned smoked salmon
2/3 cup grated cheddar cheese	3 eggs, beaten
1/2 cup chopped toasted almonds	1/2 cup sour cream  1/2 cup yogurt 1/4 cup mayonnaise
pinch salt	1/2 cup grated cheddar cheese
1/4 tsp. paprika	1/4 tbsp. chopped green onion
6 tbsp. salad oil	1/4 tsp. dill weed  3 drops hot pepper sauce (optional)


CRUST: Combine dry ingredients, add oil, stir well and press into a 9" pie plate. Bake at 400 F for 10 minutes, then cool.

FILLING: Drain and flake salmon, reserving liquid; blend eggs, sour cream, yogurt, mayonnaise and salmon liquid; then fold in salmon, cheese, onions, dill and hot pepper sauce. Spoon into shell and bake at 325 F for about 40 min. or until firm.

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SMOKED SALMON IN SOUR DOUGH RECIPE
 

500g sour cream

1, 5-1/2 oz. can St. Jean's canned smoked salmon

500 g cream cheese

300 g aged cheddar cheese

1 medium loaf of sour dough bread


Shred cheddar; add sour cream, St. Jean's smoked salmon and cream cheese; mix. Hollow out a loaf of round sour dough bread. Fill with mixture. Cover with top of loaf and bake at 350 degrees F for 1 hour.   Top 

SMOKED SALMON MOUSSE RECIPE
 

1 lb. soft cream cheese (500 gr.)

1, 5 1/2 oz. can St. Jean's canned smoked salmon

1/4 tsp. lemon juice

1/8 tsp. Dijon mustard

Pepper

2 tbsp. chopped green onions

2 tbsp. chopped parsley

1 small tin Lumpfish caviar (optional)


Blend all ingredients except for caviar in a food processor. Put into an attractive dish and decorate with thin lemon wedges and parsley and serve with crackers. If you prefer a more subtle flavour, reduce the amount of salmon. Sprinkle a little of the drained Lumpfish caviar on top.   Top 

SMOKED SALMON CHEESE BALL RECIPE
 

1, 8 oz. Philadelphia cream cheese

1/2 cup cheddar cheese, grated

1, 5-1/2 oz. can St. Jean's canned smoked salmon

2 tbsp. finely chopped green onion


Mix all ingredients, form two balls, and roll in flaked almonds. Serve with crackers.