Doug’s Seafood in Bonita Springs, Florida

Dining Outside the Home: Doug’s Seafood in Bonita Springs, Florida! Drive a little off the beaten path for a quaint little fish house, part seafood market, that feels as though it has transported you off the coast of Maine. Perhaps that is due to the owner, Captain Doug, who made his living from lobster boats for over 20 years before gravitating to Florida. The extensive menu offers buttery lobster, fried clam strips, grilled shrimp, and outstanding chowders. But that’s not all. Try the fresh catch, blackened and seasoned to perfection. The authenticity of this eatery may seem humble and cozy, but rest assured, the staff is waiting with open arms to share the essence of Maine’s seafood culture.

O’Quigley’s Seafood Steamer & Oyster Sports Bar in Destin, Florida

Dining Outside the Home: O’Quigley’s Seafood Steamer & Oyster Sports Bar in Destin, Florida! Question: What do you get when you combine fresh seafood with an Irish sports bar? Answer: A name that says it all. When you’re craving seafood and everyone has a different idea of what that might be, choose a restaurant that not only keeps the kids occupied with private tv screens in comfy booths, but also an incredible menu items plus a wide selection of crafted beers for the grownups. Sit back and relax. The portions are generous and the choices seem endless. Seafood can be prepared steamed, blackened, fried, or sautéed. Burgers, steaks, wings, and soups are other options worth considering. On second thought, better plan on taste-testing each other’s platters.

Pinchers on Marco Island, Florida

Dining Outside the Home: Pinchers on Marco Island, Florida! Stumbling into a place that boasts Happy Hour Every Day All Day is definitely an unexpected pleasure if you appreciate liquid refreshments and crave seafood. At Pinchers, their motto is “You can’t fake fresh!”, which is important when you’re located steps away from the Gulf of Mexico. It helps that local fishermen keep the restaurant supplied with fish from local emerald green waters. When the wait staff rolls out a sheet of brown paper to cover the table, it’s practically unspoken permission to eat with your fingers. Slightly chilled peel ‘n eat shrimp, dunked in a homemade cocktail sauce, is good enough to devour in one bite. Save room for more, though, because the clam strips are coated in a tasty batter and deep-fried to a golden brown; crispy on the outside, soft and chewy on the inside. Even if you have to share, the meal wouldn’t be complete without the favored Floridian dessert, Key Lime Pie.

Velvety Seafood Chowder

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Velvety Seafood Chowder! Everyone who has enrolled a child or grandchild in preschool is probably familiar with the folk tale known as “Stone Soup”. The story goes, a bunch of starving strangers enter a small village to convince the townspeople to share one ingredient from their root cellars to make a fantastic meal. The strangers produce a magic “stone”, which they place into a large cauldron filled with water. As the pot is cooking over a wood fire, one by one, the curious residents walk by. They are told the soup is almost ready but needs a “little of this or a pinch of that”. The villagers happily agree to throw in everything from carrots and onions to meat and potatoes to enhance the flavor. By the time the medley is fully cooked, the stone is removed and the hearty soup is shared among them. What a wonderful tradition.

VELVETY SEAFOOD CHOWDER

Ingredients:

2 tablespoons butter

1/2 sweet onion, diced

1/2 teaspoon Old Bay seasoning*

1/8 teaspoon thyme

2 tablespoons flour

1/2 stalk celery, sliced

1/2 carrot, chopped

1/2 pound potatoes, peeled and cubed

1/4 cup corn

5 cups chicken broth

1/4 cup white wine

1/2 cup crabmeat, flaked

6 ounces shrimp, peeled and deveined

6.5-ounce can clams, drained and chopped

1 cup heavy cream

1/2 tablespoon fresh parsley

Instructions:

In a heavy pan over medium heat, warm butter. Add diced onion. Sauté until tender, about 5 minutes. Add Old Bay seasoning, thyme, and flour. Cook 2-3 minutes, stirring occasionally. Add sliced celery, chopped carrots, cubed potatoes, corn, chicken broth, and white wine. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add flaked crabmeat, peeled shrimp, chopped clams, and heavy cream. Cook until seafood is fully cooked, heated through, and potatoes are tender, approximately 8-10 minutes. Ladle into bowls; garnish with fresh parsley.

*I receive no recompense for mentioning this product.

Sea View Snack Bar in Mystic, Connecticut

Dining Outside the Home: Sea View Snack Bar in Mystic, Connecticut! Life is good when you can stop by a roadside drive-in along the Mystic River and walk away from the service window with incredible take-out seafood. Anyone who loves clam strips will literally think they have died and joined King Neptune, Greek mythology’s god of fresh water. But that’s not all. If lobster, scallops, tuna, or shrimp floats your boat, indulge. The price is right and the menu has it all. Picnic tables offer convenient seating under shaded umbrellas. Come as you are. It’s all about the food.

Chunky Clam Chowder

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Chunky Clam Chowder! As the days grow shorter, take the damp chill off with a bowl of warm, creamy clam chowder. This made-from-scratch one-pot meal can be served now or later. The longer it sits, the more savory it becomes. Turn a simple classic into a filling favorite.

CHUNKY CLAM CHOWDER

Ingredients:

2 red potatoes, peeled and diced

2 tablespoons butter

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/8 teaspoon red pepper flakes

2 tablespoons onion, diced

1 1/2 cups water

1 stalk celery, chopped

10-ounce can fancy whole baby clams in juice

1 cup heavy cream

1/2 cup instant potatoes

1 teaspoon dill (optional)

Green onion snips

Instructions:

In a 2-quart pan over medium-high heat, combine water, potatoes, butter, salt, pepper, red pepper flakes, onion, and celery. Cook 20 minutes until tender. Add clams in juice and heavy cream. Bring to low boil, stirring occasionally, about 2 minutes. Slowly add instant potatoes and mix well. Reduce heat to low. Stir to thicken. Add dill to blend. Ladle into cups or bowls. Garnish with green onion snips.

Dining Outside the Home: Petey’s Summertime Seafood in Rye, New Hampshire 

Dining Outside the Home: Petey’s Summertime Seafood in Rye, New Hampshire. The menu said “Award-Winning Clam Chowder”, just the facts sprinkled with a second helping of bragging rights. As the waitress swept by our table, balancing a tray of four steaming bowls of clam chowder surrounded by cracker packets, it left behind an amazing aroma too tempting to resist. First course decided. Next up, an incredible dish known as “Baked Stuffed Lobster Pie ‘n Butter”. When the staff recommends something they eat (often) themselves, prepare to enter Lobster Heaven. It truly does exist. 

Dining Outside the Home: Petey’s Summertime Seafood in Rye, New Hampshire 

Dining Outside the Home: Petey’s Summertime Seafood in Rye, New Hampshire. Sometimes you just need to go to the shack. The seafood shack, that is. Located right across the road from the beach, on the scenic route through New Hampshire, sits a casual restaurant that practically never closes. Petey’s is famous for the freshest seafood, generous portions, and the best clam strips my husband has ever eaten. If you don’t believe him, drive by sometime. The parking lot is always full. Always. I’m a lobster-lover, so I’ve tried everything from a cracked lobster dinner to lobster-on-a-stick, with drawn butter of course. The juicy, tender, bite-size chunks can almost make me swoon. They practically come from the ocean to the table. Sound like Paradise? Pinch me, I must be dreaming. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Chunky Clam Chowder! As the days grow shorter, take the damp chill off with a bowl of warm, creamy clam chowder. This made-from-scratch one-pot meal can be served now or later. The longer it sits, the more savory it becomes. Turn a simple classic into a filling favorite. 
CHUNKY CLAM CHOWDER 
Ingredients:

2 red potatoes, peeled and diced

2 tablespoons butter

1/2 teaspoon sea salt 

1/8 teaspoon cracked black pepper 

1/8 teaspoon red pepper flakes

2 tablespoons onion, diced

1 1/2 cups water

1 stalk celery, chopped

10-ounce can fancy whole baby clams in juice

1 cup heavy cream

1/2 cup instant potatoes 

1 teaspoon dill (optional)

Green onion snips
Instructions:

In a 2-quart pan over medium-high heat, combine water, potatoes, butter, salt, pepper, red pepper flakes, onion, and celery. Cook 20 minutes until tender. Add clams in juice and heavy cream. Bring to low boil, stirring occasionally, about 2 minutes. Slowly add instant potatoes and mix well. Reduce heat to low. Stir to thicken. Add dill to blend. Ladle into cups or bowls. Garnish with green onion snips.