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Teriyaki Stimpson’s Surf Clams salad

1 x 5 oz. can of Stimpson’s Surf Clams
2 shallots
1\4 bag of baby carrots, julienned
2 stalks of celery
1\2 of a green pepper
2 tablespoons Teriyaki sauce
4 portions
1. Dice the green pepper.
2. Chop the shallots.
3. Cut the celery.
4. Drain the Stimpson’s Surf Clams and dice.
5. Mix all the ingredients and serve.

Deluxe pizza with Stimpson’s Surf Clams

45 ml (3 tbsp) Olive oil
250 ml or 1 cup Sliced zucchini
1 Sliced onion
1 Sliced green onion
1 Sliced red pepper
2 Cloves of garlic, peeled and sliced
2 x 5 oz. cans Stimpson’s Surf Clams
(To taste) Freshly ground pepper
250 ml or 1 cup Chili sauce
12 in. (30 cm) Ready-to-bake pizza crust
250 ml or 1 cup Shredded Mozzarella cheese
1 12-in. pizza (30 cm)
1. Preheat the oven to 375°F (190°C).
2. Heat the oil at high heat. Add the vegetables and cook until crisp.
3. Add the Stimpson’s Surf Clams. Season well. Set aside.
4. Spread the chili sauce on the pizza crust. Garnish with Mozzarella cheese.
5. Bake in the oven for 12 to 15 minutes.
6. Before the end of the baking time, add the vegetables and Stimpson’s Surf Clams. Finish baking and serve.

Source: Saveurs d'ici

Stimpson’s Surf Clams pasta

4 portions of your preferred type of pasta
2 cans of Stimpson’s Surf Clams de Stimpson’s (set juice aside)
1/4 cup of the juice of the Stimpson’s Surf Clams
5 tablespoons of butter
5 tablespoons of flour
3/4 cup 2% milk
1 cup 15% cooking cream
3 shallots, finely diced
Salt and pepper to taste
4 portions
1. In a pan, melt the butter.
2. Add the flour and stir for 1 minute.
3. Add the milk, cream, clam juice and shallots.
4. Simmer, stirring frequently to thicken.
5. Season with salt and pepper to taste.
1. Follow the directions to cook your preferred type of pasta. Pour the sauce over the noodles and add the Stimpson’s Surf Clams.

Stuffed tomatoes with Stimpson’s Surf Clams and asparagus

4 Medium tomatoes
1 lbs. or 454 g Asparagus
1 can Stimpson’s Surf Clams
45 ml or 3 tbsp. Melted butter
30 ml or 2 tbsp. Maple syrup
30 ml or 2 tbsp. Water
1 Clove of garlic, chopped
(To taste) Freshly ground pepper
1. Cut off the cap of each tomato and remove the inside using a spoon. Place the tomatoes on plates.
2. In a large pot, boil a small amount of water and add the asparagus. Cook for 8 minutes.
3. Separate the asparagus into four sets and add them to the tomatoes, tip side upwards. Add the Stimpson’s Surf Clams.
4. Mix the rest of the ingredients to make a vinaigrette. Heat for 30 seconds in the microwave. Pour over the tomatoes.

Source: Saveurs d'ici

Seasoned Stimpson’s Surf Clams au gratin

Serve as an appetizer

1 can of Stimpson’s Surf Clams
1 tablespoon of olive oil
1 tablespoon of butter
1 clove of garlic, chopped
1 pinch of pepper
1 pinch of oregano
1 pinch of Italian spices
1 teaspoon of chives
4 portions
1. In a pan, heat oil and butter.
2. Add chopped garlic and all spices.
3. Add the can of Stimpson’s Surf Clams (without the juice).
4. Sauté for 1 minute (only to heat the clams). Do not cook the clams as they will lose their tenderness.
5. Empty the mixture into an oven-proof dish.
6. Add the shredded cheese and bake at 375°F until the cheese is golden brown.