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Shell-abrate National Seafood Month with Ivar’s Favorites

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 October is National Seafood Month and in honor of the special month-long holiday, we’re sharing some of our favorite recipes for you to enjoy at home! From shellfish to finfish – and even a drink, we’ve got you covered on whatever seafood you’re cravy-ving.

If you want even more Ivar’s recipes to enjoy this month (or any month for that matter), make sure to check out our cookbook, “The O-fish-al Guide to Cooking the Northwest Catch” available for purchase at select Ivar’s Seafood Bar and full service locations. Of course, if you’re looking for a place to dine instead of your kitchen table, we’re happy to have you join us at Ivar’s Acres of Clams, Salmon House or Mukilteo Landing.

Possession Sound Seafood Stew

Serves 4 to 6

 

Ingredients for the broth:

  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 3 c chopped carrots (1 lb or about 7 medium)
  • 1 medium fennel bulb, chopped
  • 1/4 c chopped fennel fronds
  • 1/4 c chopped fresh flat-leaf parsley
  • 5 to 6 cloves garlic, minced
  • 2 tsp finely grated orange zest
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 1 tsp saffron threads
  • 1 c white wine
  • 1/4 c anisette or other licorice-flavored liqueur
  • 1 (28 oz) can plus 1 (14 oz) can diced tomatoes in juice
  • 8 c clam juice
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1 tsp kosher salt

Ingredients for the stew:

  • 1 lb Manila clams, rinsed and scrubbed
  • 1 lb mussels, scrubbed and debearded
  • 8 jumbo prawns, peeled and deveined
  • 4 cooked snow crab legs
  • 1/4 lb skinless salmon fillet, cut into 1-inch pieces
  • 1/4 lb skinless halibut fillet, cut into 1-inch pieces
  • 1/4 lb bay scallops
  • 12 slices toasted garlic bread

Instructions

  1. To make the broth, in a large saucepan, heat the oil over medium-high heat. Add the onion, carrots and fennel bulb and fronds. Cook, stirring occasionally, until the vegetables start to brown, about 10 to 12 minutes. Stir in the parsley, garlic, orange zest, bay leaf, thyme and saffron. Add the wine and anisette, and simmer for 10 minutes. Stir in the tomatoes with their juice, clam juice, cayenne, salt and pepper, and bring to a boil. Reduce the heat and simmer for 1 hour, uncovered.
  2.  Add the clams and mussels. Cook until they are almost all open, about 3 minutes. Stir in the prawns, crab, salmon, halibut and scallops, and cook for 3 to 5 minutes longer, or until the fish is cooked and the crab is warm. Discard any clams and mussels that have not opened.
  3.  Ladle the stew into shallow bowls and serve with a piece of toasted garlic bread floating in each bowl, and a bib for each dinner.

This recipe requires a very large pot (at least 6 quarts). Anything smaller, and the fish will be swimming right across your stovetop.

Linguine with White Clam Sauce

Serves 4

Ingredients:

  • 1/3 c extra virgin olive oil
  • 1/4 c minced shallots
  • 4 tsp minced garlic
  • 2 lb petite Manila clams, rinsed and scrubbed
  • 4 tsp chopped fresh oregano
  • 1 to 2 tsp crushed red pepper flakes
  • 1 c clam juice (or Ivar’s Legendary Clam Nectar)
  • 1 c dry white wine
  • 1/2 c (1 stick) unsalted butter, cut into 1/2-in pieces
  • Kosher salt
  • 1 1/2 lb fresh linguine or fettuccine

Instructions:

  1. To make the pasta, bring a large pot of salted water to a boil over high heat.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and garlic, and cook until softened, about 2 minutes. Add the clams, oregano and red pepper flakes and cook, stirring, for 2 minutes. Add the clam broth and wine, and bring to a boil. Cover and cook for 3 minutes, or until the clams open. Transfer the clams to a large bowl (discard any that have not opened) and cover to keep warm. Cook the liquid at a simmer until reduced by half and nicely flavored, 6 to 8 minutes. Add the butter and stir until melted. Season to taste with salt, if needed.
  3. Cook the pasta until it is just al dente, about 3 minutes. Drain and divide among 4 serving bowls. Top with the clams, pour the sauce over and serve. 

Mossback Nectar 

Serves 1 

Ingredients:

  • 1 oz Absolut Citron
  • 1 oz Absolut Peppar
  • 1/2 oz Clam Nectar
  • 1/2 oz Clamato
  • Sautéed clam and tomato garnish, if desired

Instructions:

  1. In a cocktail shaker, add a handful of ice, all ingredients and give it a few shakes.
  2. Pour into martini glass and include a small, toothpick-skewered sliced tomato wrapped around a fresh, sautéed Manila clam 

Whether making one of our favorite seafood delights or dining at Ivar’s Acres of Clams, Salmon House or Mukilteo Landing, we invite you to celebrate National Seafood Month with us! There’s no better way to do so than with Seattle’s seafood icon.