SNAP

Snappy blend of celery, paprika, yellow mustard, dill, lemon, fennel, salt, ginger, bay, cardamom, cayenne, white pepper, thyme, allspice, cinnamon, clove, and mace. Especially for seafood. From chowders, to cioppino to croquettes, boils, dips and spreads, this blend will make your seafood dishes stand out deliciously.

Add liberally to boiling pot of water with shellfish, corn, potatoes, sausage and lemons.

Season seafood chowders for extra flavor.

Sprinkle of fish before grilling, sautéing, or baking.

Stir into salmon or crab cakes before cooking for deep flavor and color throughout.

Surprisingly good on oven roasted potatoes.

Mix with a splash of your favorite hot sauce and tomato juice for a snappy Bloody Mary.
 

Linguine with Clams
~Serves 2~

4 oz dried linguine pasta
1 TBSP olive oil
4 cloves garlic, sliced thin
2 tsp Spicegrrrl® Snap
3/4 cup white wine (or seafood stock)
1 6 ½ oz can clams, undrained (or fresh if can get ‘em!)
1 medium tomato, chopped
1 TBSP butter
½ cup flat leaf parsley, chopped
¼ cup grated Parmesan

1. In medium saucepan, bring salted water to boil for pasta. As soon as water is ready, drop pasta and begin sauce prep.
2. Heat olive oil in skillet over medium-high heat. When hot, add garlic and sauté one minute. Sprinkle on Snap ® and stir.
3. Carefully pour in white wine (or stock) and cook 2 more minutes. Pour in clams with their juice and stir in tomatoes. Cook another minute or so, stirring frequently.
4. When pasta is a minute or so short of done, drain well and add to sauce, stirring to coat pasta and finish cooking in sauce. Add butter and stir to melt and blend evenly.
5. Serve topped with parsley and parmesan.

CLAM CHOWDER
~4-6 servings~

4 Tbsp butter(divided)/2 tbsp oil
1 large carrot chopped
1 large onion chopped
2 stalks celery, chopped
2-3 tsp SNAP
1/3 cup flour
4 cups seafood stock (or your favorite, handy stock)
4 cups whole milk
4 large potatoes chopped bite-size
Canned clams - 1 large or 2 small (use a pound of fresh if you are so lucky to have them!)
1/2 cup chopped fresh herbs - parsley, chive, or thyme
Hot sauce and your favorite bread or crackers to serve.

Melt 2 Tbsp butter & oil in a large soup pot over med-low heat. Stir in onion, celery, and carrot and cook until soft but not brown. Lower heat if necessary.
Push vegetables out to the sides of the pot and drop in last 2 Tbsp butter to melt. Add SNAP and stir 30 seconds until fragrant. Stir in flour and until completely combined but not brown, then stir into veggies to make sure everything is coated.
Gradually pour in stock and stir to avoid lumps. Mixture will start out thick like gravy and thin out to stew consistency. Raise heat and let bubble a minute or so. Now gradually stir in milk to combine. Add potato, cover, and cook until tender; about 15-20 minutes.
Uncover and test a potato chunk with a knife. If it is soft, then add the seafood and any canning juices, and cook just a few minutes to heat through and combine.
Stir in half of fresh herbs and serve in shallow bowls with a drizzle of hot sauce and a sprinkling of fresh herbs on top.