Seafood | BCLIQUOR

Steamed Clams in White Wine Sauce

Life can be hard, making dinner shouldn't be! This Steamed Clam recipe in White Wine Sauce doesn't get any easier and makes for a great dressed up weeknight meal. Abruzzo Pinot Grigio Mare Di Sirena or Chablis William Fevre Champs Royaux 2020 make great wine pairings for this meal.

Ingredients

Serves 4

3 tbsp (45 ml) butter, divided

1 tbsp (15 ml) extra-virgin olive oil

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 fresh chili, finely chopped

1 cup (125 ml) dry white wine

2 cups (250 ml) whipping cream

4 lbs (2 kg) clams, cleaned*

1 bunch dill, chopped

½ bunch flat leaf parsley, chopped

salt and pepper, to taste

3 lemons, halved

loaf of fresh bread, to serve

Instructions

In a large heavy-bottomed saucepan, melt 1 tbsp (15 ml) butter with olive oil over medium heat. Add garlic, shallots and chili and cook until fragrant, about 1 to 2 minutes.
Add white wine and reduce by half.
Add cream and clams and cover with lid. Cook until clams have opened, about 5 to 6 minutes. Discard any clams that have not opened.
Add dill, parsley, remaining butter, juice of half a lemon and salt and pepper, to taste. Stir to combine. Check seasoning of broth and adjust as desired. Serve with sliced or torn bread and remaining lemons.
* To clean clams, fill a large bowl with 4 cups (1 L) cold water, add 1 heaping tablespoon salt and mix until dissolved. Add clams and let sit undisturbed for 20 minutes to 1 hour to purge clams of any sand in them. Remove clams from water and transfer to a sink. Do not just pour clams out, as you would be covering them in sand you just removed. Scrub clams with a stiff-bristled brush under cold running water to remove any dirt or barnacles on shells. Discard any open clams that do not close when you clean them, this means they are dead.

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Drink Pairings

Loaded Fattoush Salad with Prawns

Light Middle Eastern Fair

Ingredients

Serves 2 to 3

1 large pita bread, torn into pieces

1 tsp (5 ml) garlic powder

¼ tsp (1 ml) salt

1 tbsp (15 ml) olive oil

4 cups (1 L) chopped romaine lettuce

1 cucumber, diced

1 cup (250 ml) cherry tomatoes, halved

1 red pepper, seeded and diced

½ red onion, diced

1 x 19 oz (540ml) can chickpeas, rinsed

½ cup (125 ml) Macedonian feta, crumbled

1 cup (250 ml) mint leaves

1 cup (250 ml) parsley leaves

1 tbsp (15 ml) butter

1 garlic clove, minced

15 prawns, deshelled

Salad Dressing, recipe follows

1 lemon, juice only

2 tbsp (30 ml) red wine vinegar

1 tsp (5 ml) za’atar spice

1 tsp (5 ml) honey (sweetener)

2 garlic cloves, minced

1 tbsp (15 ml) Dijon mustard

4 tbsp (60 ml) olive oil

Instructions

Preheat oven to 375 F (190 C).
In a large mixing bowl, add pita, garlic powder, salt and olive oil. Toss to coat. Place on lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove and set aside to cool.
In a large salad bowl, add romaine lettuce, cucumber, tomatoes, red pepper, onion, chickpeas, feta, mint and parsley. Set aside until ready to serve.
In a medium-sized skillet, heat butter over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add prawns and cook on each side until cooked through and no longer opaque, 1 to 2 minutes per side. Set aside.
To make salad dressing, in a small mixing bowl, add lemon juice, red wine vinegar, za’atar, honey, garlic, Dijon and olive oil. Mix to combine. Toss salad with dressing and serve with prawns on top.

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Drink Pairings

OYSTERS ON THE HALF SHELL WITH APPLE HORSERADISH DILL SLAW

Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.

Ingredients

Serves Serves 6

1 large Granny Smith apple

1 stalk celery

1 tsp (5 ml) prepared horseradish

½ tsp (2 ml) apple cider vinegar

2 tsp (10 ml) crème fraîche or sour cream

1 tbsp (15 ml) chopped fresh dill, plus extra for garnish

12 oysters of your choosing

Instructions

Peel, quarter and core apple. Using a mandoline or sharp knife, slice apple quarters paper thin. Stack slices, a few at a time, and cut them into thin julienne. Cut celery into 1-in (2.5 cm) long pieces and then into thin julienne.
In a large bowl, add julienne apple and celery along with horseradish, apple cider vinegar, crème fraîche and dill. Toss gently until well combined. Refrigerate while preparing oysters.
Scrub shells of oysters with a stiff-bristled brush and rinse thoroughly under cold running water. Discard any oysters that are not closed.
To shuck oysters, working with 1 oyster at a time, grip it, flat-side up, with a folded tea towel to protect your hand. Positioning an oyster knife to one side of hinge, push tip between shells and twist and pry upward to open. Keeping blade of oyster knife firmly against top flat shell, run it around the perimeter of the oyster to sever muscle holding shell halves together. Discard top shells. Run knife underneath oyster to free it from bottom shell, being careful not to spill juice, then set oyster in its shell on a plate. Repeat with remaining oysters.
To serve, pour a layer of crushed ice onto a platter. Arrange oysters on top of ice, taking care not to spill their juices. Divide apple horseradish slaw overtop each oyster and garnish with a sprig of dill. Serve immediately.

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SMOKED TROUT DIP

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!

Ingredients

Serves Makes 1½ cups (375 ml)

1 lb (500 ml) boneless smoked trout

½ cup (125 ml) cream cheese, room temperature

½ cup (125 ml) sour cream

½ cup (125 ml) mayonnaise

1 tsp (5 ml) smoked paprika

1 tsp (5 ml) garlic powder

½ lemon, juice only

2 green onions, sliced, green and white parts

Instructions

In a food processor, place trout, cream cheese, sour cream, mayonnaise, paprika, garlic powder and lemon juice. Blend on high for 1 minute or until combined. Add sliced green onions and pulse until combined. Store in an airtight container for up to 3 days.
*If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.

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SINGAPORE NOODLES WITH PRAWNS SERVED WITH SAMBAL BELACAN

A multicultural potluck to celebrate Lunar New Year.

Ingredients

Serves 4 to 8

1 lb (500 g) large prawns, peeled, deveined and butterflied

1 tsp (5 ml) cornstarch

½ tsp (2.5 ml) salt, plus more to taste

1 tbsp + 1 tsp (15 ml + 5 ml) sugar, divided

1 lb (500 g) steamed egg noodles

4 tbsp (60 ml) vegetable oil, divided

4 egg yolks, beaten

2 garlic cloves, smashed and roughly chopped

1-in (2.5 cm) knob ginger, peeled and julienned

4 shiitake mushrooms, stems removed and thinly sliced

3 tbsp (45 ml) oyster sauce

2 tbsp (30 ml) light soy sauce

1 tbsp (15 ml) dark soy sauce

2 tsp (10 ml) fish sauce

1 to 2 red chilis, for garnish

2 handfuls cilantro leaves

6 green onions, julienned

2 limes, quartered

Sambal Belacan* to serve - Recipe starts below. Makes ¼ cup (60 ml)

1 tbsp (15 ml) vegetable oil

3 tbsp (45 ml) belacan* shrimp paste

2 to 3 bird’s eye chilis, to taste

1 tbsp (15 ml) sugar

2 tsp (10 ml) salt

1 lime, juice only

Instructions

Run prawns under cold water for 5 minutes, then drain and pat dry. Mix with cornstarch, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) sugar, then set aside.
Blanch noodles in boiling water just until they separate, 10 to 20 seconds. Drain well and set aside.
In a 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half the egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 1-in (2.5 cm) strips and set aside.
Mix together oyster, soy and fish sauces with sugar and set aside.
In a wok, heat 2 tbsp (30 ml) oil over high heat. Add garlic, ginger and mushrooms and stir-fry for 1 minute. Add prawns in a single layer and cook, undisturbed, for 1 minute. Toss prawns and cook for 2 minutes. Remove prawns and mushrooms from wok and set aside.
Add remaining oil to wok and stir-fry noodles until they are heated through. Add prawns, mushrooms, egg strips and sauce. Toss until thoroughly mixed.
Transfer to a serving platter, garnish with chilis, cilantro and green onions. Serve with limes and Sambal Belacan on the side.
Instructions for making the Sambal Belacan: In a small pan, heat oil over medium heat. Add shrimp paste and fry until fragrant, about 1 to 2 minutes. Remove from heat and let cool. In a mortar and pestle, pound shrimp paste and remaining ingredients until smooth. Alternately, blend them in a small food processor.
*Available in specialty Asian markets.

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Drink Pairings

YU SHENG SALAD (SINGAPORE, MALAYSIA, INDONESIA)

A multicultural potluck to celebrate Lunar New Year.

Ingredients

Serves 4 to 6

2 tbsp (30 ml) kosher salt plus extra for seasoning wontons

1 tbsp (15 ml) sugar

1 tsp (5 ml) freshly ground black pepper

1 lb (500 g) salmon filets, pin bones removed

½ cup (125 ml) pickled ginger

1 cucumber, julienned on a mandoline

½ large daikon, peeled and spiraled on a spiralizer, roughly cut to shorten strands

1 large carrot, peeled and spiraled on a spiralizer, roughly cut to shorten strands

1 cup (250 ml) seaweed salad

1 large pomelo or grapefruit, peeled and segments broken into pieces

1 tbsp (15 ml) sesame oil

½ cup (125 ml) tamarind paste

¼ cup (60 ml) rice vinegar

1 tsp (5 ml) roasted sesame seeds, crushed

15 wonton wrappers, cut into quarters

vegetable oil for frying

Instructions

Combine 2 tbsp (30 ml) salt, sugar and pepper and sprinkle mixture evenly on all sides of salmon. Place salmon on a wire rack and refrigerate for 30 minutes to cure.
Meanwhile, in a pan, fry wontons in 2-in (5 cm) vegetable oil heated to 375 F (190 C). Drain on paper towel and season with salt.
Rinse salt mixture from salmon and pat dry with paper towel. Slice salmon into ¾-in (2 cm) thick slices.
Mix sesame oil, tamarind paste, rice vinegar and sesame seeds together. Transfer to a small serving bowl.
Place salmon in middle of a large serving bowl or platter. Arrange ginger, cucumber, daikon, carrot, seaweed, pomelo and fried wontons. Serve with sauce on side and invite guests to toss salad with chopsticks.

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Drink Pairings

CRAB & MUSHROOM DIP SERVED WITH MUSHROOM CHIPS

Perfect for the holidays, game day and beyond!

Ingredients

Serves 6 to 8

1 shallot, minced

2 cloves garlic, minced

3 cups (750 ml) finely chopped button mushrooms

3 tbsp (45 ml) extra-virgin olive oil

2 tbsp (30 ml) butter

salt and pepper, to taste

8 oz (250 g) cream cheese, softened

1 cup (250 ml) sour cream, room temperature

1 cup (250 ml) shredded fontina* cheese, divided

½ tsp (2.5 ml) paprika

1 tsp (5 ml) Tabasco sauce

1 cup (250 ml) cooked crab meat, picked apart and divided

1 lemon, zest and juice

4 green onions, thinly sliced

¼ cup (60 ml) grated Parmesan

1 lb (500 g) king oyster mushrooms, cut into ⅛-in (0.25 cm) slices

vegetable oil for frying

5 chives, thinly sliced

Instructions

In a skillet over medium heat, warm olive oil and butter. Add shallot, garlic and mushrooms and cook until well done and all excess liquid has evaporated, about 15 to 20 minutes. Season with salt and pepper and set aside to cool.
In a small saucepan over medium-high heat, warm 2-in (5 cm) vegetable oil until it reaches 325 F (170 C). Fry oyster mushrooms in batches until golden brown, about 5 to 8 minutes per batch. Remove and drain on paper towel and season with salt.
Preheat oven to 350 F (180 C). Mix mushrooms, cream cheese, sour cream, ¾ cup (175 ml) fontina, lemon juice, green onions, paprika, Tabasco and ¾ cup (175 ml) crab until combined. Transfer to a small oven-safe baking dish. Top the dip with remaining fontina and Parmesan. Bake, until dip is heated through, bubbling and golden brown, about 25 to 30 minutes. Remove from oven and let cool slightly, then garnish with remaining crab, chives and lemon zest. Top with mushroom chips for dipping. Serve remaining mushroom chips in a separate bowl.
*Possible substitutes include Gruyère, provolone, Gouda or Emmental.

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Drink Pairings

Salmon Chowder

This is a perfect mid-week meal, easy to make and easy to clean up.

Ingredients

Serves 4

4 slices thick-cut bacon, sliced

2 tbsp (30 ml) salted butter

4 stalks celery, diced

1 medium onion, diced

3 garlic cloves, minced

2 medium russet potatoes, peeled and cubed

4 cups (1 L) stock (vegetable, fish or chicken)

1 x 14 oz (398 ml) can creamed corn

1 cup (250 ml) half-and-half cream

1 tsp (5 ml) dried tarragon

1 lb (500 g) salmon, skin removed, cubed

½ cup (125 ml) chopped dill

½ jalapeño, thinly sliced

Instructions

In a large saucepan with a lid, over medium-high, render bacon until crispy, about 8 minutes. Set bacon aside and discard any leftover oil.
In same saucepan, heat butter over medium-high. Add celery, onion, garlic and potatoes. Sauté until just soft, about 8 minutes. Add stock, corn, half-and-half cream and tarragon. Reduce heat to low and cook until potatoes are soft, about 15 to 20 minutes. Add salmon, dill and jalapeño. Cook over low until salmon is cooked through, about 5 minutes, then add reserved bacon to heat through and serve.
Keeps in refrigerator for up to 4 days.

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Drink Pairings

Spaghetti and Salmon Meatballs in Red Pepper Sauce

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Spaghetti and Salmon Meatballs in Red Pepper Sauce Recipe. Consider pairing this recipe with Bardolino Monte Del Fra or Gray Monk Chardonnay Unwooded 2022.

Ingredients

Serves 4

1 lb (500 g) salmon, skin removed, cut into chunks

2 shallots, chopped

2 tbsp (30 ml) unsalted butter, melted and cooled

1 tbsp (15 ml) dried Italian herb blend

2 tbsp (30 ml) mayonnaise

2 garlic cloves, minced

1 large egg

¾ cup (175 ml) panko bread crumbs

kosher salt and freshly ground black pepper, to taste

2 cups (500 ml) jarred roasted red bell peppers, drained

2 tbsp (30 ml) olive oil

1 medium onion, finely chopped

1 celery stick, finely chopped

½ cup (125 ml) whipping cream

¼ cup (60 ml) white wine

¾ lb (340 g) spaghetti

½ cup (125 ml) chopped flat leaf parsley

1 cup (250 ml) pitted green olives, sliced in half if large

Parmesan, for serving

Instructions

To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes.
Bring a large pot of salted water to a boil to cook pasta.
Rinse red bell peppers well under cold water. Roughly chop and set aside.
In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
Meanwhile, cook spaghetti according to package directions.
Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat.
To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired.

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Drink Pairings

Cioppino

Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, Cioppino (pronounced cho-pee-no) is a delicious fish stew. Consider pairing this recipe with Bartier Bros Rose 2022 or Chablis La Chablisienne La Pierrelee 2020

Ingredients

Serves 4 to 6

⅓ cup (75 ml) vegetable oil

½ cup (125 ml) chopped fennel (bulb only, reserve fronds for garnish)

1½ cups (375 ml) chopped onion

½ cup (125 ml) chopped celery

3 garlic cloves, minced or crushed

1½ cups (375 ml) dry white wine, divided

1 tsp (5 ml) dried oregano

¼ tsp (1 ml) pepper flakes, or to taste

1 x 796 ml (27 oz) can crushed or stewed tomatoes

1 cup (250 ml) clam juice

1 large bay leaf

1½ cups (375 ml) water

18 to 20 clams*

18 to 20 mussels*

1½ lbs (750 g) boneless, skinless halibut fillets, cut into 2½-in (6.25 cm) chunks

12 large prawns, shelled (tail on) and deveined

salt and pepper, to taste

¼ cup (60 ml) finely chopped fresh parsley

1 to 2 tbsp (15 to 30 ml) lemon juice, to taste

parsley and lemon wedges or slices, for garnish

*Note: Fresh and uncooked clams and mussels should be closed. If not, then gently tap each one on counter and they should close immediately. Discard any that do not close.

Instructions

In large saucepan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add fennel, onions and celery and cook until translucent, about 6 minutes.
Add garlic and continue cooking another 3 minutes, stirring regularly to avoid burning.
Add ½ cup (125 ml) wine and deglaze vegetables, until fully evaporated.
Add oregano, pepper flakes, tomatoes, clam juice, bay leaf and remaining wine and stir well. Reduce heat to medium-low, cover and simmer for about 20 minutes.
In steamer, boil water. Add clams, cover and steam for 5 to 6 minutes. Using tongs or a slotted spoon, carefully remove clams only and set aside in large bowl. Discard any unopened clams. Add mussels to steamer, cover and continue steaming for another 5minutes. Using tongs or slotted spoon, carefully remove steamed mussels into bowl with clams. Discard any unopened mussels.
Using a sieve, strain residual liquid to remove any sediments. Reserve up to 1½ cups (375 ml) liquid and discard remainder.
Add 1 cup (250 ml) of reserved liquid to simmering tomato mixture. Add more to desired taste and consistency, if needed. Evenly distribute halibut pieces into mixture. Cover and continue simmering for 5 minutes. Add prawns, steamed clams and mussels. Cover and continue simmering for 3 to 5 minutes.
Season with salt and pepper, to taste. Stir in chopped parsley and lemon juice. Turn off heat, cover and let the Cioppino rest for about 5 minutes before serving.
Serve with a wedge or slice of lemon and garnish with parsley, as desired.

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