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!

MAX’S PAN-SEARED WHITE KING SALMON with REMOULADE SAUCE

My husband Max recently
went fishing in Yakutat, Alaska with
my brother who luckily caught
this delightful white king salmon...

Serving: (2 to 4)

Prep: 5 Mins. |

Pan-Sear: 13 to 15 Mins.

INGREDIENTS

Remoulade Sauce:

1/3 cup ketchup 

--(Max only uses Heinz)

1/3 cup mayonnaise

½ teaspoon freshly lemon juice

Pinch of Sitka Seafood Seasoning 

--(or Old Bay Seasoning)

Salmon Fillets:

4 (8 oz.) boneless skin-on white (or red) king salmon fillets, 1-1/2” thick

2 tablespoons extra virgin olive oil

1 teaspoon unsalted butter

¼ teaspoon garlic powder

Sea salt and ground pepper, to taste

Sitka Seafood Seasoning
(found  here on Amazon)

--1/2 fresh lemon, cut into 4 wedges for serving

METHOD

Prepare remoulade sauce by whisking all ingredients in a small bowl, and place in refrigerator for flavors to meld.

Meanwhile, heat olive oil and butter in a large nonstick skillet over medium-high heat. Sprinkle salmon fillets equally with garlic powder, sea salt, and ground pepper. Place salmon fillets in hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn fillets over (skin-side down), cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

Serve salmon fillets with fresh lemon wedges and remoulade sauce alongside. ~ Enjoy!

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

Tip: Cooking time varies depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

Brother Kevin skippering
brother Larry's boat,
while recently fishing in Yakutat, Alaska
with husband Max...

Kevin hauled in a nice wild Alaska
white king salmon prepared
in Max's recipe above...