Summer Seafood

One of the joys of the summer season is the abundance of seafood. There's nothing like grilled scallops or a chowder made with clams and fresh vegetables. Take advantage of the sea's abundance.

Most home chefs  love working with shrimp and scallops. There's very little work, save for the shrimp deveining and they're versatile for both cooking on the grill and on the stovetop. David Tanis  had  a recipe for Thai curried shrimp in his A City Kitchen column in Wednesday's New York Times.They are marinated in a fiery rub of cumin and  coriander to spike it along with turmeric, garlic and grated ginger for ten minutes. The shrimp are then added to a sauce of coconut milk and curry leaves. That sound good but how amazing would they be if they were grilled and served on fire toasted naan? Cajun shrimp is another barbecue treat.Marinate them in a blend of olive oil, honey, paprika, sand soy sauce. Herbs such as thyme, oregano and parsley add to the complexity while cayenne pepper gives it a sharp bite. Scallops can also be grilled. Again, like shrimp , they're amenable to a variety of different spices and herbs.Unlike shrimp, they have a sweet,briny flavor that can be  enhanced with just a squeeze of lemon and lime. Think of brushing them with a lemon butter before tossing on the grill. You can even alternate them with shrimp on skewers too.

Clam, too,are big during the warmer months.Of  course there is both Manhattan and New England clam chowder. Nothing beat the Manhattan, especially if it's made with the harvests of the season. Fresh picked tomatoes are perfect for this thick soup. Celery , onions and potatoes give it its' heartiness. Make sure that it's rich with thyme, which give the chowder its' distinctive taste. You can also make the  denser New England style (although it's better during the wintry months).It's a creamy blend of clams  and potatoes, flavored with celery and onions. Whole cream is added for that thick potage mouth feel. Another summer  shellfish to enjoy  is  crab. This is the time to go crabbing in many states, especially New Jersey. It can be grilled  and served with melted butter. Just remember to pull off the tough , outer shell and clean out the insides. This will make for better tasting meat. If you have many of them , think about a crab roll sandwich which is a take on the classic lobster roll one. Mix the cooled crab meat with mayonnaise and chopped scallions. You can add a squeeze of lemon to cu the intense flavor if wanted. Pile on a hot dog bun and serve with a side. potato chips.

Summer is here and with it comes an abundance of seafood. Enjoy the ocean's harvest, whether grilled, or turned into soups and salads. They''ll make  warm weather eating that much more delicious. delicious.