Howard's Cove


Malpeque Oyster Appetizer
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  1. - 2 cup crushed ice (500 ml)
  2. - 18 fresh Malpeque oysters, cleaned and shucked (see method)
  3. - 2 lemons, wedged
  4. - Tabasco sauce, to taste
  1. Place crushed ice in a large serving bowl.
  2. To prepare oysters: for oysters to be served on the half shell they should be thoroughly scrubbed under cold running water. Use a brush to remove all dirt and sand.
  3. Hold the oyster on its side in a towel to prevent slippage. Insert the point of an oyster knife into the shell’s hinge. Use one end of the side towel to hold the oyster steady as the knife is pushed further into the shell. Twist the knife to pop the shell open.
  4. Carefully scrape the oyster meat from the top of the shell. Discard top shell. Use the knife tip to loosen the meat from the bottom shell ensuring the liquid in the shell of the fresh oyster remains. Place the oyster on a bed of chipped or shaved ice to keep the shell level and prevent the loss of the liquid.
  5. Place lemon wedges on the ice between oyster shells. Have Tabasco on hand for guests to add at their own discretion.
  6. Serve immediately.
  1.
Howard's Cove
Beer Battered Oysters
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  1. 1 24 oyster, shucked
  2. Batter
  3. ¾ cup flour
  4. 1 egg, lightly, beaten
  5. ¼ tsp salt
  6. 2 Tbsp olive oil
  7. 1 cup beer
  8. Cornichon Mayonnaise
  9. 2 egg, yolks
  10. 1 tsp vinegar
  11. 1 ¼ cup vegetable oil
  12. ¼ tsp cayenne pepper
  13. 2 Tbsp sweet gherkin pickle, chopped
  14. 1 Tbsp fresh parsley, chopped
  15. 1 Tbsp capers
  16. 1 tsp fresh tarragon, chopped
  17. 2 hard boiled egg, finely, chopped
  1. Oysters Pat oysters dry.
  2. Working with 4 or 5 at a time, dip each oyster into batter and carefully place it into the hot oil for 2 to 3 minutes.
  3. Turn it over half way through cooking time.
  4. Remove from oil, drain on paper towel and serve immediately with Cornichon Mayonnaise.
  1. Place flour, egg, salt and olive oil in a bowl. Lightly mix together while adding the beer.
  2. Mix only until incorporated.
  3. Set aside for about 30 minutes to rest.
Cornichon Mayonnaise
  1. In a bowl whisk egg yolk until creamy. Continue whisking while adding vinegar.
  2. Keep whisking while slowly adding olive oil.
  3. Make sure the oil emulsifies.
  4. Mix the rest of the ingredients into mayonnaise.
  5. Check the seasoning.
  1.
Howard's Cove
Oysters Rockefeller
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  1. Yield: 10 appetizers or 4 portions
  2. 20 P.E.I Malpeque Oysters on the half shell (reserve liquor)
  3. 1/2 Cup Butter
  4. 1/4 Cup Fresh Parsley
  5. 1/2 Lb Fresh Watercress or Spinach (chopped)
  6. 6 Medium Shallots (chopped)
  7. 2 Tbsp Finely chopped Celery
  8. 1 Tbsp Finely chopped Green Pepper
  9. 1/4 Tsp Aniseed
  10. 1 1/2 Tsp Fresh Thyme (chopped)
  11. 1 Tbsp Anchovy Paste
  12. 3 Tbsp Dry Bread Crumbs
  13. 1/2 Cup Heavy Cream
  14. Salt and pepper to taste
  1. Preheat oven to 200°C/400°F then place baking pans with a layer of salt 1/2 inch deep in the oven to heat. In a skillet, melt butter. Saute parsley, watercress or spinach, shallots, celery and green pepper. Cook 5 – 6 minutes over a medium heat, until the watercress or spinach is wilted. Stir in the remaining ingredients (except for the oysters) adding a little more cream or bread crumbs as required to achieve the consistency of a thick sauce. Spoon the watercress or spinach mixture over each oyster meat, divided evenly. Place oysters in the baking pan, return to oven and bake 4 – 6 minutes or until hot and bubbling. Serve immediately and enjoy.
Howard's Cove
Freezer Baked Stuffed Quahogs
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  1. These can be frozen in their shells before baking. To reheat, heat
  2. oven to 350 degrees and place quahogs in a single layer on baking
  3. sheet, then bake for forty minutes or until hot and golden brown.
  4. 12 quahogs or large clams
  5. 12-ounce package round butter-flavored crackers, crushed
  6. 2 stalks celery, chopped
  7. 1 large onion, chopped
  8. 1 sweet green pepper, chopped
  9. ¼ cup (½ stick) butter
  10. Paprika or hot red-pepper sauce, optional
  1. Remove quahogs from shells; reserve shells and the liquid. Wash and dry reserved shells well.
  2. In food processor, with metal blade, process quahogs until finely chopped. Add crackers, celery, onion, and green pepper. Process just until combined. If it seems too dry, add some of the quahog liquid.
  3. In a large skillet, melt butter over medium-high heat. Add quahog mixture and cook, stirring occasionally, for ten minutes.
  4. Heat oven to 350 degrees. Place shells on baking sheet. Divide quahog mixture among shells. Season with paprika or Tabasco if desired. Bake twenty-seven minutes or until hot and golden brown.
  5. Makes twenty-four stuffed shells.
Howard's Cove
Season’s Oyster Chowder
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  1. Preparation time: 15 minutes
  2. Total cooking time: 10 minutes
  3. Serves 1
  4. 6 PEI Choice/Fancy Oysters scrubbed, shucked and liquid retained
  5. 1 potato, cut into small cubes
  6. 1 stalk celery, finely diced 1 small onion finely diced
  7. 2 tbsp butter
  8. 6 fennel seeds
  9. 1 cup chicken stock
  10. 90 ml cream
  11. Salt & pepper to taste
  1. Add celery, onions and fennel seeds in butter to a medium saucepan
  2. Add stock (fish may be substituted) and potatoes
  3. Cook until potatoes are tender
  4. Add cream and gently cook for 2-3 minutes
  5. Carefully stir in shucked oysters and reserved juices
  6. Season and serve.
Howard's Cove
Steamed Quahaugs with Tomato and Herb
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  1. 3 lbs P.E.I. Quahogs
  2. 2 cups Chopped Tomatoes
  3. 3 oz White Wine
  4. 2 tbsp Minced Shallots
  5. 1 tbsp Minced Garlic
  6. 2 tbsp Chopped Herbs (such as dill,
  7. chives, tarragon, and parsley)
  8. 2 tbsp Butter
  1. Place the quahogs in a sauce pot with white wine, cover and steam until they are opened. Remove from the pot and allow to cool.
  2. Remove the meat from the shells and chop coarsely.
  3. Reduce the liquid that is left in the pot by half.
  4. Separate the top and bottom of each shell and set aside.
  5. Heat a medium size sauté pan to medium heat. Sauté the peppers, shallots, and garlic in the olive oil until translucent.
  6. Add 1 cup of the steaming liquid and the lemon juice to the pan.
  7. Reduce by half and set aside to cool.
  8. Combine the chopped quahogs, the mixture from the pan, and all of the other ingredients that are left. Season with salt and pepper to taste.
  9. Place some of the mixture into each half shell.
  10. They can now be refrigerated for use later or cooked immediately.
  11. Cook in a preheated oven at 350 F for 10 to 12 minutes.
Howard's Cove