Cooking Instructions

Your order has been shipped overnight express delivery to ensure its freshness. All seafood should be cooked on day of arrival. 
If you have any questions regarding the instructions below please feel free to call our toll-free number at 1-800-649-1773. 

Instructions for Clam Chowder

One pot 
Cooking spray 
Chowder Stock 
Half and Half, or ½ milk and ½ cream (We recommend using about 30% liquid to 70% stock.) 

It is very easy to burn chowder on bottom of pan so it is important to use low heat. 
If you would like to heat chowder a little faster, you can heat chowder and milk/cream separately. 
(Never add cold milk/cream to hot stock or vise versa, only combine when they are the same temperature.) 
Stir frequently. 
Spray inside pot with cooking spray. 
Add stock and cream/milk. Stir frequently. 
Heat to desired temperature, but DO NOT BOIL! 
The cream/milk will break down if it comes to a boil! 
Check temperature by tasting a potato as you are heating 
Do be careful not to burn yourself. Serve with butter or Red Hot. Enjoy! 

How to Cook Steamer Clams & Lobsters
Lobsters and Steamers cooked together

One large stockpot 

Add water to a large enough stockpot halfway up to lobster level. 
Add 2 tablespoons salt. 
Bring to a boil. 
When lobsters come to a full boil, add steamers. Cover loosely. 
Allow to reach a second boil. 
After second boil, cook 1 ¼ lb. to 1 ½ lb. lobsters for 10-12 minutes & 
Cook 2 lb lobsters for 12-15 minutes. 
Remove carefully. 

Cooking Lobsters Separately

One large stockpot. 

Fill pot three-quarters full with cold water. 
Bring to a full boil. 
Add live lobsters and allow the water to reach a second boil. 
After second boil, cook for 10-12 minutes. 
Remove with tongs and enjoy!

Cooking Steamer Clams Separately

One large stockpot. 

Add 1-cup water. 
Put bags of clams into pot and cover. 
Turn heat on high. 
When the water begins to bubble up, remove cover and reduce heat. 
Keep cover off and return heat to high until bubbles come up again. 
Repeat low and high heat until it comes up five or six times, or when clamshells are completely opened and bellies look firm. 
The clams should come out of shells easily.

Please Note: Soft Shell or “Steamer Clams” are harvested from sand flats, better known as “sandbars”.  This accounts for the sand found on and sometimes in the clams themselves.  To help remove the sand we suggest “rinsing” (not soaking) the steamers before cooking under cold water until you see clear water running and not the silted sand.  Also note that the broth created from the actual steaming/cooking process maybe used to “swish” the cooked clams in before dipping them in the melted butter.  Many New Englanders drink the broth from the clams, calling it “Sea-Tea”.


Cooking Corn

Equipment:  Medium Sauce Pan

For best results, place in a minimum amount of water to cover corn.

Bring corn to a boil, when you can smell the corn check for tenderness.

Avoid overcooking for best flavor and color.

Season to taste.


Cooking Red Bliss Potatoes (Winter Season only)

Equipment:  Medium Sauce Pan

Place potatoes in small sauce pan with enough water to cover them plus 1 inch.

Salt Water (optional), bring water to rapid boil.

Fork Test the potatoes for tenderness (if fork moves into potatoes easily they are done).

If not continue cooking for desired results.  Drain water add butter, dill weed or salt & pepper (optional).




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