Creamy Mustard Dipping Sauce for Shellfish

Recipe by: lutzflcat 

"Stone crab claws are traditionally served with a creamy mustard sauce in Florida, but you'll be surprised how tasty steamed shrimp are with this sauce, as well. So forget about that ketchup-horseradish sauce one typically eats with shrimp, and try a new dipping sauce."

1 cup mayonnaise

4 teaspoons dry mustard powder

1 teaspoon Worcestershire sauce

1 teaspoon steak sauce

1 teaspoon half-and-half

1 teaspoon lemon juice

1/2 teaspoon sriracha saucesalt to taste

To Make

Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

Quick Manhattan Clam Chowder

Quick Manhattan Clam Chowder

Recipe by: MEGSCOOKIN

 "I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!"

1 tablespoon olive oil1 onion, diced4 ribs celery, diced1/2 (16 ounce) package baby carrots, diced1 tablespoon chopped fresh basil, or to taste1 clove garlic, minced, or more to tasteblack pepper to taste3 (14.5 ounce) cans stewed tomatoes4 (6.5 ounce) cans minced clams, undrained2 (8 ounce) bottles clam juice1 (14.5 ounce) can whole potatoes, drained and diced1 dash Worcestershire sauce, or to taste

To Make

Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.

Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.

Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

Lobster Bisque

3 tablespoons butter
1/4 cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) Ocan chicken broth
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups half-and-half
1/2 cup dry white wine
1/2 pound cooked lump lobster 

 Directions

Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.

Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.