People always ask me what my favorite dish is and that’s a very hard question to answer because it changes every time I make dinner. And today my favorite dish is this easy to make Baltimore Clambake.
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Truthfully I eat fairly simply but I also enjoy combining flavors, whether it’s in a saute pan or on the plate as I put everything together.
I always have fish in the freezer. I have found that some of the big box stores have been getting in Northwest Salmon and other Pacific fish. These fillets are perfect for throwing a quick dinner together and still having a restaurant-style dinner at a fraction of the cost of eating out. You can also find good gulf shrimp at some of the stores. I pick mine up regularly at Sams Club or Costco.
Just make sure the seafood is from reliable sources and not farmed in Asia or the middle east.
I also like to use whatever other seafood I might have available. Often I’ll buy a bag of clams or mussels and save a few for a seafood combo of some sort. Here I had a few clams leftover from my clam linguine recipe to add to the dish, which not only added to the flavor but also made the dish look like it was made for a special occasion.
Once you see how easy it is to prepare this type of restaurant-style dish, you can start experimenting with other ingredients and spices. Which is exactly what we do in the restaurant. Learn to use what you have on hand to make something delicious for dinner.
If you enjoyed this recipe you may also like these:
- Bucatini with Blackened Salmon in a Gorgonzola Cream Sauce
- Garlic Shrimp with Supergreens
- Fruitti di Mare
Baltimore Clambake
Ingredients
- 12 ounces Mahi-Mahi fillets
- 10 each clams rinsed well littleneck or middle neck sized
- 6 each shrimp peeled and deveined I used 16-20 count
- 2 tablespoons old bay seasoning
- 2 tablespoons all purpose flour
- 3 tablespoons olive oil
- sea salt and black pepper to taste
- crushed red pepper optional
- splash of white wine optional
Homemade Old Bay Seasoning
- 1 tablespoon Celery Salt
- ¼ teaspoon Paprika
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Cayenne Pepper
- Pinch Ground Dry Mustard
- Pinch Mace
- Pinch Cinnamon
- Pinch Cardamom
- Pinch Allspice
- Clove Pinch Ground
- Pinch Ginger
Instructions
- preheat oven to 350 degrees
- mix flour and old bay seasoning together
- dredge one side of the mahi-mahi in the old bay flour mixture
- put two tablespoons of oil in a saute pan and let the pan get hot
- add the mahi-mahi to the pan seasoned side down and saute for 2-3 minutes over medium high heat until the seasoning has browned slightly.
- turn over the fish and saute for 2 minutes on the other side
- place fish on pan with a little water and put in preheated oven for 10-12 minutes
- add shrimp and clams into saute pan over medium-high heat mixing around until shrimp are somewhat coated in the leftover residue in the pan cook briefly and remove shrimp.
- cover pan and allow clams to open.
- Once the clams open return shrimp to pan and finish cooking shrimp.
- If you want to add a splash of white wine now is the time to add it, along with the crushed red pepper.
- remove mahi-mahi from oven and top with shrimp, clams and any juice that might be in the pan and serve immediately.
Ann says
Love it
Claudia Lamascolo says
Cant wait to try this! I never miss a recipe thanks for posting on twitter ! YUMMY!
Mary Frances says
This looks like a lovely dinner! Thanks for sharing!
Chef Dennis Littley says
you’re very welcome!
Sandra says
Beautiful dish Chef! The seafood lovers in my family would devour this in a heartbeat.
Chef Dennis Littley says
Thank you Sandra, we did enjoy the flavors!
Happy Valley Chow says
That looks fantastic! Great job as usual Chef 🙂
Chef Dennis Littley says
Thank you Eric!