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If it swims,
we can
get it!
BAY SHORE
STEAM POT
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Slow Cooker Jambalaya
Combine – 1 (14.5-ounce) can diced tomatoes, 1 (14.5-ounce) can beef broth, 1 (8-ounce) can tomato paste, 2 bay leaves, 2 tsp dried...


Corn, Bacon, and Clam Stew
Place a large, deep heavy soup pot over medium heat. Add 2 tbsp olive oil and 1/2 pound thick-cut bacon, cut into thin strips, and cook...


Italian Steamed Mussels Marinara
Heat to 1 tsp extra virgin olive oil in a large non stick skillet over medium high heat. Add the 8 cloves garlic, thinly sliced and saute...


Cajun Lobster Tails
Cajun Lobster Tails: Preheat oven on high broil. Cut down the top and bottom of 4 lobster tails to be able to pull the lobster tail to...


Lime Basil Grilled Swordfish Steaks
In a large ziplock bag, combine 1/4 cup olive oil, 2 tbsp freshly squeezed lime juice, 1 tbsp chopped fresh basil, 1 garlic clove,...


Mediterranean Salmon
Mix together 1/2 c olive oil and 1/4 c balsamic vinegar in a small bowl. Arrange 4 fillets salmon in a shallow baking dish. Rub 4 cloves...


Tuna Steak, Sweet Red Peppers & Avocado Salsa
Season Tuna with sea salt, black pepper and a drizzle of olive oil on both sides. Set aside to come to room temperature. Heat 4 tbsp of...


Pesto-coated Rockfish
Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches. Mix ½ c. pesto, 3 tbsp lemon juice, 1 med carrot finely chopped (1/2...


Mussels with Blue Cheese & Bacon
Rinse 2 1/2 pound fresh mussels and throw away any that don’t close. Heat 6 tbsp olive oil in a saute pan over medium-high heat. Cook 3/4...


Mexican Beer Little Neck Clams:
In a large sauce pan over medium heat, melt butter. Saute 1 sm onion chopped for a few minutes until onions are translucent, add 3 garlic...
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