While still in the middle of the Lenten season, you might be looking for alternatives to fish dishes, and here are two tasty choices you might like to try: Manhattan Clam Chowder and Crab Cakes. They can be served together or separately with your favorite side dishes. Either way, your family is sure to enjoy both!
Manhattan Clam Chowder
1 tablespoon olive oil
1/2 cup white onion, chopped
3 stalks celery, chopped
2 large carrots, chopped
1 tablespoon fresh chopped garlic
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon thyme (fresh or dried)
1 tablespoon tomato paste
1 (8 ounce) jar of clam juice
1 14 ounce) can of tomato sauce
1 (14 ounce) can diced tomatoes
1 cup cubed potatoes
2 (6.5 ounce) cans minced clams (undrained for added flavor)
fresh parsley and oyster cracker (for garnish)
In a large Dutch oven or soup pot, heat olive oil on medium-high heat. Add onion, carrots and celery and cook until onion is translucent.
Add garlic, oregano, thyme, salt and pepper and continue to saute for 2 minutes.
Add tomato paste and stir until combined with onion/celery/carrot mixture.
Reduce heat to medium. Add clam juice, diced tomatoes, tomato sauce, potatoes and canned clams.
Bring chowder to a low simmer, stirring often, and cook until potatoes are fork tender. Once potatoes are cooked, put a few sprigs of parsley and oyster crackers on top of each serving of chowder and it’s ready to serve.
Crab Cakes
2 cans (6 ounces each) crabmeat
6 saltine crackers, finely crushed
1/2 cup mayonnaise
2 tablespoons green onions, chopped
1 large egg, lightly beaten
1 1/2 teaspoons seafood seasoning
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter or margarine
breadcrumbs for coating
Drain and flake crabmeat, removing any bits of shell.
Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture and shape into 6 patties. Dip in breadcrumbs and make sure both sides are evenly coated.
Melt butter in heavy skillet over medium heat.
Add crab cakes; cook 4-5 minutes on each side until golden. Drain on paper towels.
Makes 6 crabcakes.
