This week of Seafood Month we're focusing on different types of shellfish, particularly various types of clams. While we typically carry the medium sized Countneck clams, this week we are bringing everything from the unique Razor and Steamer clams, to the larger hard shell Quahogs and even the Cockles from New Zealand shores! Each clam has it's own unique taste, largely being determined from the area they are harvest from. Our crew has had a great time taking a few from the various types, steaming them up and seeing which one's are the favorites. For me, I'm a big fan of the Razor clams. and we've included a great recipe for them at the bottom of the newsletter. I encourage you to take this opportunity to try the great variety we have brought in! We'd also love to hear which one's turn out to be your personal favorites!
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We just got confirmation, November's Catch Of The Month items will be beautiful Chilean Sea Bass and Wild Swordfish steaks! We are very excited about this upcoming month and we have some great additions this upcoming month too, including recipes, seasonings, and special discounts for our members!
Sign up by the 27th to take part in November's Catch!
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In Store & Curbside Specials valid 10-22-20 - 10-28-20
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Wild East Coast
Razor Clams
$8.95 per pound
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Wild New England
Steamers Clams
$8.95 per pound
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Wild New Zealand
Cockle Clams
$7.95 per pound
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Quahog Cherrystone Clams
$4.99 per pound
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Mahogany Clams
$5.95 per pound
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Wild East Coast
Haddock Fillet Skin On
$12.75 per pound
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Wild East
Coast Monk Loin
$9.95 per pound
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Ocean Raised Scottish Loch Duart Salmon Fillet
$13.95 per pound
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Fresh Never Frozen
Gulf Coast 16/20
Extra Jumbo Shrimp
$13.95 per pound
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Groomer's Seafood Made Products
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Cheese & Shrimp Dumplings
$7.95 per 2 pack
Friday and Saturday Only
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Cajun Crab Bites
$7.95 each
Friday and Saturday Only
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Fresh Stuffed Blue Crabs
$11.95 per 2 pack
Friday and Saturday Only
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Or Call Us At 210-377-0951
To Place An Order
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Free Delivery & Nation Wide Shipping
For Seafood Month!
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*Orders Must Be In By 9AM For Same Day Delivery Monday-Saturday
By 2pm for Next Day Shipping Monday-Thursday*
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Premium Seafood Delivered To Your Door Every First Week Of The Month With No Delivery Cost!
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Thanksgiving Seafood Packages
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Believe it or not Thanksgiving will be here before we know it and then the winter holidays will follow right after!
Send your loved ones the gift of freshness delivered right to their door in insulated packaging for premium quality!
You can also include a gift note with your package.
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Bar Harbor
Wild Skinless Smoked Sardines
$3.46 ea.
Wild Smoked Mackerel
$5.69 ea.
Wild Smoked Kippers
$5.49 ea.
Wild Smoked Herring
$4.99 ea.
Wild Smoked Salmon
$5.69 ea.
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Boston Chowda Co.
She-Crab Soup 1lb.
$5.99 ea.
New England Clam Chowder 1lb.
$5.99 ea.
Shrimp & Sausage
Gumbo 1lb
$5.99 ea.
Lobster Bisque 1lb.
$5.99 ea.
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Minced Clam Meat
Minced Clam
Meat Frozen 1 lb.
$7.25 ea.
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Boston Pride
12 Frozen Stuffed Clams
$8.99 ea.
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Bar Harbor
Clam Juice
$3.99 ea.
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Morty's Clam Knife
$8.99 ea.
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Garlic Butter Razor Clams
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Ingredients:
- 1 1/2 lbs razor clams or Manila clams
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 teaspoon black pepper corn, pounded and chopped coarsely
- 2 stalks scallion, cut into small rounds
- 1 tablespoons vegetable oil
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Directions:
- Add salt to a big container of cold water. Soak the razor clams in the cold water. Make sure the water covers the clams. Set aside for 30 minutes. Drain the water and rinse the razor clams with cold running water. Transfer them to a colander and drain the excess water. Set aside.
- Heat up the butter in a microwave, for about 20-30 second, until completely melted. Add the garlic, black pepper and scallion. Stir to combine well. Heat up a cast-iron skillet on high heat on stove top. When the skillet is very hot, add the vegetable oil. Arrange the razor clams on the skillet, in one layer. Cook on high heat until the razor clam shells are open. You may cover the cast-iron skillet with a cover to help cooking the razor clams. Spoon the garlic butter mixture on each open razor clam. Turn off the heat and serve immediately.
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Ingredients:
- 8 pounds cherrystone clams, scrubbed
- 1 tablespoon unsalted butter
- 8 ounces bacon, cut into 1/2" pieces
- 2 celery stalks, minced
- 1 large onion, minced
- 1 garlic clove, minced
- 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 cups heavy cream
- Kosher salt, freshly ground pepper
- 1 freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers
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Directions:
- Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
- Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
- Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
- Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
- Divide chowder among bowls. Garnish with chives and oyster crackers.
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Clams With Vermouth & Cream Sauce
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Ingredients:
- 5½ lbs Cockle Clams, fresh
- 2 Tbsp Butter
- 2 large Shallots, finely diced
- 1 pinch Saffron threads, a generous pinch
- ¾ cup Vermouth, or white wine
- 300 ml Cream
- 1 pinch Chilli flakes
- ¼ cup Chives, finely chopped
- 1 pinch Salt, if needed
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Directions:
- Wash clams, discarding any that are broken or open.
- Heat butter in a large, deep pot, add shallots and sizzle until softened without browning (about 5 minutes).
- Mix saffron into vermouth, and add to the pot with cream and chilli. Simmer gently for 10 minutes. Increase heat to high, add clams, cover and cook until clams fully open (about 3-4 minutes).
- Divide cooked clams between 8 shallow serving bowls. Mix chives into sauce and season with pepper and salt if needed. Pour sauce over clams and serve.
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Ingredients:
- 1 yellow onion, diced
- 1 large shallot, thinly sliced (preferably with a mandolin)
- 2 tsp kosher salt
- 4 large garlic cloves, smashed and sliced
- 1 3.25 oz tin of Bar Harbor Smoked Herring Fillets, drained and chopped
- 1 tsp crushed chili flakes
- 1/4 cup tomato paste
- 1 28 oz can of diced tomatoes, with juice
- 1.5 cups dry white wine (I used Pinot Grigio; serve the rest with dinner!)
- 5 cups seafood stock
- 1 bay leaf
- 2 lbs large clams (mahogany); washed and scrubbed
- 1 lb fresh mussels, washed, scrubbed, and debearded
- 1 lb fresh shrimp, peeled and deveined
- Juice of 1 small lemon
- Chopped fennel fronds, for garnish
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Directions:
- Heat the oil in a large stock pot over medium heat. Add the onion, shallots, fennel, and salt. Sauté until the onions are fragrant and sweating, about 10 minutes.
- Stir in the garlic, chopped kipper snacks, and chili flakes, and sauté for 2 minutes. Stir in the tomato paste, coating the ingredients. Then add the tomatoes (including the juice), white wine, seafood stock, and bay leaf. Cover and bring to a simmer. Reduce heat to medium-low and simmer, still covered, for about 30 minutes.
- Add the clams and mussels to the soup. Cover and simmer until the clams and mussels begin to open, about 5 minutes. Add the shrimp. Simmer on low, stirring gently, until the shrimp are just cooked through and the clams and mussels are completely open, about 5 minutes. (Discard any clams and mussels that do not open). Taste and season the soup with more salt and red pepper flakes to taste, if necessary.
- Scoop into bowls, sprinkle chopped fennel fronds on top, and serve with fresh bread.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Order Curbside
Or Pick Up:
www.GroomerSeafood.com
Order Shipping Nationwide Or Local Delivery at:
www.FreshFishFast.com
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