Shellfish Recipes

A traditional favorite of the guests of Harbor Lights, this simple recipe highlights the flavor of steamed clams. The restaurant, which opened in 1959, is a Tacoma waterfront landmark which built its reputation by serving generous portions of seafood and steaks.

Recipe revised for home preparation.
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Preparation for sauce: Heat the sesame oil in a heavy medium saucepan over medium heat. Add the garlic, celery, chilies, and ginger and saute 2 min. Mix in the tomatoes, stock, vinegar, wine, soy sauce, and sugar. Simmer 5 min. … Continue reading →

Melt butter in pan. Add garlic and brown. In a large pan, add onion, lemongrass, garlic, sherry, salt, pepper, sesame oil and black bean sauce. Saute’ lightly. Add 3/4 cup of water and bring to a boil.  Add washed clams … Continue reading →

Drain clams.Combine eggs, milk and seasonings. Dip clams in egg mixture and roll in crumbs. Fry in a basket in deep fat (350 degrees) for 1 or 2 minutes until brown. Drain on paper towels. Serve with tartar sauce.

Butter four scallop sells (or small ovenproof dishes) and set aside. Quarter the leek, rinse it under running water, then pat dry. Chop the leek to measure about 1 cup. Over low heat, melt the remaining butter in a saucepan, … Continue reading →

Put fat in a 3 quart saucepan and when hot, add chopped onions. Cook onions until clear but not brown, on slow flame. Add oysters, with liquid, and cook until oysters curl. In meantime, add a handful of chopped onion … Continue reading →