[wpurp-searchable-recipe]Crepes le Soir 01 - I made several versions of this classic (I think), with slightly different sauces, and with different spellings...
[wpurp-searchable-recipe]Clam Broth 02 - This is the Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batches of steamed...
[wpurp-searchable-recipe]Steamed Clams 01 - Good old fashioned Steamed Clams; the hand-written recipe here is from my Backstage Restaurant days...
[wpurp-searchable-recipe]Clams Casino 01 - Over the years I've prepared Clams Casino using a variety of recipes, each a favorite of the House, management or Chef, but my all time favorite is the first I as introduced to - the Clams Casino at The Towne House...
[wpurp-searchable-recipe]Crabmeat Cocktail 01 - This is just about the easiest and most elegant thing you can make, if you can afford Jumbo Lump Crabmeat. The only secret to this recipe is the freshness of the crabmeat, and the quality. Use the freshest Jumbo...
[wpurp-searchable-recipe]Shrimp in the Rough 01 - Otherwise known as Peel-and-Eat or other such local names, the idea is the same; Shrimp boiled or steamed, or sometimes sautéed or baked, and seasoned with Old Bay or other nautical spices, served cold, in the shell, and depending...