Virginia Homes, Farms and Land Blog by James Friend Dickerson – 2018 REALTOR of the Year

On a recent visit to Manteo, North Carolina, a commercial fisherman friend gave us a bag of clams frozen in the shell. What to cook with clams? We love Hatteras Style Clam Chowder, so I decided to create a batch! After calling several friends to get tips and recipes, I started prepping and cooking.

INGREDIENTS

• 25 Frozen Clams in the Shell
• 5 Peeled Small Potatoes
• 2 Peeled Small Onions
• 3 Thick Strips Country Style Bacon
• 24 Ounces Water
• Salt & Pepper to Taste

Fry the bacon in a large stock pot. While bacon is frying spread the frozen clams out on the counter. Once crispy remove the bacon, turn the burner off, and cut bacon into small pieces then return to the stock pot.

After about 5 minutes the clams will thaw enough to start opening. Once opened remove the frozen clams and juice. I usually open about three clams then mince the clams adding to the clock pot. Once all clams minces and in the pot, add the water bringing to a boil.

While the stock pot heats, dice the pealed potatoes and onions adding to the pot. One the liquid boils reduce heat and simmer for an hour.

As the clams simmer, stir and taste from time to time. After 45 minutes add salt and pepper to taste. You could taste the ocean in our broth so no salt was needed. Once the potatoes are done the clams should be ready (Especially if you minced them. Size does matter when prepping clams for Hatteras Style Clam Chowder!).

We enjoyed our Hatteras Style Clam Chowder with cornbread! Perfect for a cool rainy evening. Next time I may try cooking cornmeal dumplings in the broth.

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Last fall after a great offshore fishing trip on the Doghouse (yes we caught citation tile fish!), we had our fished cleaned and packed at the OBX Marina in Wanchese, NC. Another boat landed a Marlin and I was given 5.5 pounds of fish. What to do with two large Marlin steaks? How about smoking and making fish dip!

First I mixed a marinade (three cups warm water, two cups brown sugar, two tablespoons crushed garlic, and one table spoon sea salt). As the marinade cooled, I cut 1/2 inch incisions into the Marlin steaks (the incisions allow for greater absorption of the marinade).

After placing the Marlin steaks in gallon bags, add the marinade forcing out most of the air then sealing bags. Marinate in the refrigerator for at least 12 hours turning every few hours. While the fish marinated, I soaked apple wood in water.

After smoking with apple wood for 5.5 hours (an hour a pound) in an electric smoker, we pulled the Marlina and started to craft the dip.

In a large bowl mix 5.5 pounds shredded smoke Marlin, 3 pounds of cream cheese, one cup of Dukes mayonnaise (no other brand allowed at in our home), two tablespoons Old Bay, plus Tabasco , salt and pepper to taste. Taste as you go and adjust the ingredients to match your personal tastes. You can substitute finely diced jalapeno peppers for Tabasco if you like a hotter dip. Remember the flavors will mature and meld over time After another 12 hours in the refrigerator maturing, taste and adjust seasoning as needed. Our smoked Marlin dip rocked!

If you’re fortunate enough to have some fish, give smoking a try. We’ve smoke everything from rainbow trout to bluefish!

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Since I cook to match the dietary needs of my guests, this is not your traditional cioppino (no tomatoes or vegetables). Let’s get started on a delicious hearty stew!

If we’re not at the beach, I head to Wegmans and pick through the available seafood. Since a step-son earns his way as a commercial fisherman, I steer away from farm raised seafood and go for wild caught! This most recent batch of Carolina Cioppino included oysters (wild caught from Virginia’s Northern Neck), scollops, shrimp, and Cajun sausage. Depending availability, I’ll also use clams, mussels, rockfish, tilefish, or flounder (I cut the fish info 2 oz. portions, adding with oysters and poach in the broth.).

Let’s get started cooking! To a large pan I cover the bottom with olive oil, heating on medium to saute 2 ounces of minced garlic and 1/2 pound of Cajun Sausage (sliced into 1/4 inch rounds). Once the garlic browns, add a tablespoon of butter and a pound of deveined shrimp (we like Carolina green tail shrimp). As the shrimp turn red, stir in 2 cups of Pinot Grigio wine (we like Barboursville Vineyards Pinot Grigio) and add 1/2 pound of sea scallops. Add 1/2 gram of Saffron (I usually rub the Saffron in the palm of my hand to break it up a wee bit). Sprinkle in Old Bay to taste (this is a Carolina recipe). Add a pint of shucked oysters and their juice! This is also when I’d add fish or shellfish when available. Cover and simmer till the oysters plump.

Some like their Carolina Cioppino served over rice (rice takes about the same time to prepare as Carolina Cioppino), I enjoy mine without rice. On recent cold winter nights, a bowl becomes the perfect meal to end the day! We often have crusty French bread with butter or cheese. There should be a glass or two of Pinot Grigio left to enjoy with the Carolina Cioppino as well.

You’re welcome to add tomatoes, vegetables, potatoes, and other ingredients your guests may like. I like to saute a couple ounces of chopped collard greens along with the garlic for a little twist. Experiment and have fun!

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Shrimp, Pasta & Spinach

It’s Friday evening at Kamp Karen (our home in Western Louisa County) and almost time to cook dinner.  What to do for dinner after a long day of work?  I don’t want a frozen pizza or something that will take a lot of time.  After checking the freezer, we decide on NC Shrimp, Pasta and Spinach.

We drop a pound of frozen shrimp  (We stock up on shrimp when visiting family in Manteo, NC visiting family.)  into water to thaw while changing out of work cloths, going through the mail etc.  Then while Karen shells the shrimp, I start cooking.

• 1 Pound Frozen NC Shrimp
• 2 Tablespoons Olive Oil
• Italian or Creek Herbs to Taste
• 2 Tablespoons Chopped Garlic
• 1 9 Ounce Package Frozen Spinach
• 1/4 Cup Water or White Wine
• Pasta (Today We Used Spaghetti Broken Into 2″ Sections)
• 2 Tablespoons Lemon Juice
• Old Bay to Taste
• Cheese ( Parmesan or Feta ) to Taste

Into a large frying pan, I add olive oil, garlic and herbs heating to brown garlic over medium.

While the garlic browns, place spinach in microwave and cook per package directions then add spinach and water/wine to frying pan.

Place the cleaned shrimp in a glass bowl then add lemon juice and Old Bay tossing to coat shrimp.

When the spinach reaches medium temperature add your pasta of choice (I’ve used macaroni, ziti, ravioli and others in the past.).

When the pasta almost reaches the level of doneness you like, add the shrimp and lemon juice mixture.  Tossing occasionally until shrimp is cooked.

Just before serving add cheese and toss again to mix well.

Note:  I cover and the frying pan as the pasta cooks and absorbs the liquid.  Monitor closely since you may need to add a wee bit more liquid as the pasta cooks.

Yields three servings (we save one serving to someones lunch on Saturday!).  If you add a salad and bread or use as a side to go with a steak, you can easily enjoy four servings.

Our Family Enjoying Lunch at O’Neil’s Sea Harvest

If you’re on the Outer Banks or Manteo, North Carolina and want fresh seafood, head to O’Neil’s Sea Harvest (seafood market & lunchtime restaurant) in Wanchese.  The seafood comes off the boats, through the backdoor  and straight to you.  You will not find better  friend oysters or soft shelled crab BLT when in season.  We stock up on shrimp, crab and tuna to bring home.  Support our American Fisherman by taking a short drive to O’Neil’s when at the beach.  You’ll be glad you did!!!

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