Cookbook author Tiffany Haugen has a passion for preparing Pacific Northwest seafood and will be contributing some of her delicious recipes for the Reel Time Fishing blog. Each of her recipes will be related to the Catch of the Week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting.
Their recipes will be posted regularly Wednesdays through October, along with those of other local chefs like Tom Douglas, who was named the nation’s Outstanding Restaurateur at the James Beard Award ceremony; as well as recipes from tackle-shop and fish-market owners.
If you have delicious recipes you’d like to cast in my direction, please let me know. I may try them with my family and friends at the dinner table and publish them in future blog posts.
Stuffed Steamer Clams
From the book, “Plank Cooking,” by Scott & Tiffany Haugen
20 steamer clams, approximately 1 pound
1 tablespoon olive oil
1/2 cup pork sausage
1/2 cup celery, finely chopped
1/3 cup onion, finely chopped
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1/4 cup fresh parsley
1 sprig fresh thyme or 1/2 teaspoon dry thyme
2 tablespoons clam water
1 tomato, diced
1/2 cup bread crumbs
Lemon for garnish
1 plank soaked in white wine or water
1/2 cup coarse salt for plank
Rinse clams well, discard any clams that are not clamped shut. Steam clams with lid tightly closed in approximately 1 inch water on medium heat for 15 minutes. Drain, reserving 2 tablespoons clam water. When clams are cool, carefully remove from shells and chop clam meat.
In a large skillet, brown sausage on medium high heat. Add olive oil, celery and onions and continue to saute until onions are tender. Add peppers, clams and clam water, sauteing an additional 1-2 minutes.
Remove mixture from heat and stir in parsley, thyme, tomatoes and stuffing. Stuff each clam shell with the stuffing mixture. Sprinkle coarse salt about quarter-inch deep on plank or grill pan. Place shells on plank/pan balancing atop salt layer. Grill or bake at 350 degrees for 8-10 minutes or until lightly browned. Discard salt. Serve with lemon wedges.
(Photo courtesy of Tiffany Haugen)