Posts Tagged by Cooking
|June 11, 2015||Posted by Arlette under Agriculture, Cooking, Healthy Eating, In Stores, Nutrition, Recipes, Uncategorized|
It’s already June, which means watermelon season is upon us. Watermelon is a great value. Did you know you can feed up to three dozen people from just one watermelon? And watermelon is also healthy. A 2 cup serving of watermelon contains lots of of vitamins A, B6 and C, and serves as a good source […] continue reading
|March 25, 2015||Posted by Arlette under Advertising, Agriculture, Cooking, Events, FAPC, Healthy Eating, Nutrition, Produce, Recipes, Seafood|
There is a lot going on in Tallahassee this spring: Springtime Tallahassee, the Lemoyne Chain of Parks Arts Festival, garden tours, indoor and outdoor concerts and much more. So while planning your spring events, the “Fresh From Florida: On the Menu” promotion can provide some needed refreshment for your other Tallahassee experiences. This promotion features six Tallahassee […] continue reading
|September 9, 2014||Posted by Alyssa under Events|
Mark your calendars! Fresh From Florida will be present at the 27th Annual Southern Women’s Show hosted at the Prime Osborn Convention Center in Jacksonville, FL, October 16-19, 2014. As one of the largest consumer events in Jacksonville, the annual Southern Women’s Show attracts thousands of local women each year for four jam-packed days of fashion shows, […] continue reading
|August 25, 2014||Posted by Fresh from Florida under Agriculture, Cooking, Events, Healthy Eating, Kids, Nutrition, Produce, Recipes, Uncategorized|
The Division of Food, Nutrition and Wellness is searching for Student Chef Ambassadors to represent Florida during the 2014-2015 school year. The division will be hosting several regional “Fresh for Florida Kids” Cook-Offs beginning this fall. Florida students in grades 4th -12th are eligible to participate. In order to enter the contest, a student must […] continue reading
|August 21, 2013||Posted by Mindy under Cooking, Events, In Stores, Nutrition, Recipes, Seafood, Uncategorized|
Chef Justin Timineri teamed up with Coastal Living and Whole Foods at their brand new store in Miami for a “Servin’ Up Seafood” event where the Chef cooked up some shrimp and grouper for shoppers. While there, customers also got the chance to win a culinary gift basket worth $500 as well as a year […] continue reading
|December 11, 2012||Posted by Sarah under Cooking, Healthy Eating, Produce, Recipes|
The Florida Department of Children and Families has started an awesome calendar of daily activities for parents to do with their kids during the holidays. Today, Day 11, features a fun and inexpensive “Fresh From Florida” cooking activity! Chef Justin and DCF Director of Family and Community Services Elisa Cramer appeared on Tallahassee’s Good Morning Show […] continue reading
|December 10, 2012||Posted by Mindy under Cooking, Recipes, Seafood|
Looking for the perfect appetizer to add some pizzazz to your holiday table? How about Stuffed Clams? Florida hard clams are harvested year round and are always in supply at your local seafood market. When shopping for live clams, make sure the shells are free of cracks. Store clams in the refrigerator with the lid […] continue reading
Looking for the perfect appetizer to add some pizzazz to your holiday table? How about Stuffed Clams? Florida hard clams are harvested year round and are always in supply at your local seafood market. When shopping for live clams, make sure the shells are free of cracks. Store clams in the refrigerator with the lid slightly open for up to seven days (drain excess liquid daily). Before cooking, rinse clams thoroughly under running water. Clams are fully cooked when their shells open and the meat turns plump and opaque.
- 24 to 30 medium-sized live clams, rinsed
- 1 cup yellow corn meal
- 1/4 cup jack cheese, shredded
- 1 link chorizo sausage, diced small
- 1 red bell pepper, diced small
- 1 cup corn kernels
- 1 small onion, diced small
- 1/4 cup fresh cilantro, chopped
- 1 egg
- 1 teaspoon chili powder
- oil for cooking
- sea salt to taste
- fresh ground pepper to taste
Fill a medium-sized stock pot halfway with water. Place stock pot on the stove over medium-high heat and bring to a boil. Lightly salt the water in the stock pot. When a boil is reached, add the live clams to the pot. Cook the clams until they just start to open. Drain the clams in a colander; run cold water over them until they are cooled off. Discard any unopened clams. Let clams drain well and place them in the refrigerator until later.
Preheat a medium sauté pan over medium heat. Add 1 teaspoon of oil to the preheated pan. Add the diced onions and chorizo sausage to the pre heated pan. Cook the onions and chorizo until the onions are translucent and the chorizo is golden brown. Add the bell pepper, corn, and chili powder to the pan. Continue to cook for two to three minutes. Season the ingredients in the pan lightly with salt and pepper. Remove ingredients from heat and add them to a medium-sized mixing bowl. To the mixing bowl add cornmeal, cheese, cilantro, egg, and 1/4 cup of water. Mix ingredients thoroughly; add a little more water if necessary so the stuffing is moist.
Preheat the oven to 375 degrees F. Remove cooked clams from the refrigerator. Open up each shell the rest of the way so they can be stuffed. Place an even amount of stuffing in each shell. Place stuffed shells in a baking dish. Place the baking dish of stuffed clams on the center rack of the oven. Bake clams for 7 to 12 minutes or until heated throughout. Remove clams from oven and serve immediately.
Yield 4 to 6 servings