SANDRA'S ALASKA STEAMER CLAMS in a GARLIC-BUTTER-VODKA SAUCE

Yakutat Alaska white steamer clams
are prepared in a velvety garlic-butter-vodka sauce
to create my infamous side or main dish,
including adding crispy Texas toast dipping...

Servings: 4 as an appetizer or 2 as a main course

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS

3 tablespoons cold unsalted butter, cut into 3 equal pats (divided)

3/4 cup finely chopped celery

4 cloves garlic, minced

1/2 cup chopped green onion, both white and green parts

1/2 cup chopped, fresh roma tomatoes

Yes, we ate all the steamer clams
and I ate the small cockle,
but we refrained from eating the starfish ;-)

2 pounds live steamer clams in shells, scrubbed

1/4 cup quality vodka

3-1/2 cups low-sodium chicken broth

1 teaspoon dried parsley

1 teaspoon dried sweet basil

1/4 teaspoon freshly ground pepper

2 teaspoons freshly squeezed lemon juice

Tip: Prep all your ingredients ahead of time, including laying out your servings bowls.

Also, preheat your oven to 375F, then begin baking your garlic Texas toast, according to pkg directions, about 8-10 total minutes

(it's found in the freezer section of the market).

METHOD

In a large, high side sauté pan over medium heat, melt 2 tablespoons/pats of butter. Add the finely chopped celery and sauté for 3-5 minutes. Add the garlic, green onions and chopped tomatoes, and sauté for 2 minutes.

With pan off heat, add the vodka to deglaze pan by scraping bottom.  Return pan to heat and add chicken broth, parsley, basil, and pepper. Bring to a boil then reduce to a rolling simmer, add clams, cover pan, and cook just until they open up, about 3-5 minutes (do not overcook).

Remove from the heat and stir in the lemon juice. Add remaining tablespoon/pat of butter and gently stir to incorporate. 

Serve immediately in shallow, wide bowls with hot and crispy garlic Texas toast for dipping. ~ Enjoy!

SANDRA’S INDIVIDUAL ALASKA HALIBUT OLYMPIA

I thought I had died and gone to heaven
while eating this Halibut Olympia,
the individual servings make you feel special...

Servings: (4)

Prep: 10 Mins. |

Bake: 15 Mins.

INGREDIENTS:

***Layers

¼ yellow onion, julienned

¼ red pepper, julienned

1 clove garlic, minced

1 lb. fresh halibut fillet, quartered

2 tablespoons olive oil

***Topping

¼ cup Ritz cracker crumbs

2 tablespoons fresh Parmesan cheese, grated

1 tablespoon fresh parsley, chopped

½ teaspoon Italian herb seasoning

2 tablespoons unsalted butter, melted

Martie’s Magic

 Sensational Seasoning
(organic)

***Sauce, divided

1 cup of sour cream

1 cup mayonnaise

2 tablespoons Parmesan cheese

1 teaspoon (organic) Martie’s Magic

 Sensational Seasoning

***Garnish

1 green onion, chopped

METHOD:

Preheat oven to 375 degrees.  Line a baking sheet with foil, and set aside.

Prepare your layer ingredients.  

Mix the sauce in a small bowl, and whisk to combine.  

Combine all the topping ingredients in another small bowl, and stir to combine.

Spray four ramekins with oil, and layer the onions, red pepper, and garlic in bottom; drizzle with each with ½ tablespoon olive oil.  

Spoon half the sauce equally over the vegetables.

Place a halibut fillets over the sauce, while ensuring you leave space between sides of ramekins and halibut pieces.  

Spread the remaining half of sauce over the halibut in each ramekin, including between sides of ramekins and halibut pieces.

Sprinkle topping over top layer of sauce.  

Place filled ramekins on prepared baking sheet.  

Bake uncovered in preheated oven for 15 minutes, just until halibut is opaque and flakes easily (do not overcook or halibut will be dry).  

Remove from oven, top with green onions (as in main top photograph), and serve. – Enjoy!

~~~~~~~~~~~~~~~~

Tip:  I served these Individual Alaska Halibut Olympia with an Apple Pecan and Goat Cheese Salad with Zesty Lime Vinaigrette that I prepared while these were baking.

Apple Pecan and Goat Cheese Salad
with Zesty Lime Vinaigrette

SANDRA’S APPLE PECAN and GOAT CHEESE SALAD with ZESTY LIME VINAIGRETTE

I created this salad today using with my
organic bearss seedless limes
that I grow indoors.
~ This side dish turned out absolutely fabulous ~

Servings: (4)

Prep:  10 Mins.

INGREDIENTS

***Zesty Lime Vinaigrette:

1/2 fresh lime, juiced

1 teaspoon fresh lime zest, grated

1 tablespoon honey

1 teaspoon onion, grated

1/4 teaspoon dry mustard

1/4 cup light olive oil

Fine-grain Himalayan sea salt and freshly ground pepper, to taste

***Salad:

Bunch of organic fresh spinach, washed, dried, and torn

Bearss Limes I grow
indoors on a dwarf
citrus tree...

2 organic granny smith apples, quartered, and thinly sliced

2 tablespoons chopped candied pecans

1/4 cup crumbled organic goat cheese

METHOD

In a small bowl, whisk the lime juice, zest, honey, onion, and mustard, then whisk continuously while drizzling in the olive oil.  Season with sea salt and freshly ground pepper, to taste. 

Toss torn spinach with granny smith apples.  Place salad mixture onto four salad plates. Sprinkle candied pecans over each.  Drizzle the salads with vinaigrette, sprinkle with goat cheese crumbles, and serve. – Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~

Tip: I served this salad with Individual Alaska Halibut Olympia that I prepared in ramekins.

Sandra's Individual
Alaska Halibut Olympia