Seafood

1/4 lb. salt pork or bacon, diced and fried
1 large onion, chopped
2 carrots, thinly sliced
3 ribs celery, sliced
1 tbs dried parsley flakes
1 lb. 12 oz. can tomatoes
1/2 tsp. salt
24 oz. canned clams with liquid
2 whole peppercorns
1 bay leaf
1 1/2 tsp. dried crushed thyme
3 medium potatoes, cubed

1) Combine all ingredients in slow cooker (crock pot).

2) Cover. Cook on low 8 - 10 hours.

1 large Dungeness crab 1 tsp. Kosher salt
1/3 cup sweet Thai chile sauce 1/3 cup olive oil
2 tsp. chopped garlic 2 tsp. chopped shallots
4 tsp. white Balsamic vinegar 1 tsp. soy sauce
1 tsp. white pepper

Purchase cleaned and cooked whole Dungeness crab or clean and cook fresh crab at home. Sprinkle Kosher salt over crab. Set aside.

Mix Thai chile sauce, olive oil, garlic, shallots, Balsamic vinegar, soy sauce and white pepper. Whisk together well. Add crab to bowl and refrigerate at least 4 hours, preferably overnight.

1 small onion, finely chopped
1/2 green pepper, finely chopped
3 tbs butter
2 10-ounce cans minced clams, drained
1/4 pound processed cheese, cubes
3 tbs catsup
1 tsp sherry
1/2 tsp cayenne pepper
1 tbs Worcestershire sauce

Saute onion and green pepper in butter until tender. Add remaining ingredients and cook over very low heat or in top of double broiler until cheese melts, stirring often. Serve in chafing dish with assorted crackers.

4 strips bacon, chopped
1 medium onion, chopped
1/2 cup green pepper, chopped
1 1/2 tsp garlic, minced
1 cup rice, uncooked
1/4 tsp thyme
1 tbs parsely, minced
1/4 tsp cumin
1 lb raw shrimp, shelled and deveined
2 cups chicken stock
1/2 tsp salt
1/4 tsp black pepper
Cayenne pepper to taste
1 tsp lemon juice

3/4 cup shortening
3/4 cup margarine
3/4 cup flour
2 large green peppers, chopped
8-10 ribs celery, chopped
3 large onions, chopped
4 quarts water
2 tsp curry powder
1 tsp garlic powder
1 tsp gumbo file'
6 cups canned tomatoes with liquid
4 cups okra, sliced
2 lbs shrimp, peeled
1 lb crab meat
Tabasco, salt & pepper
6 cups cooked rice, hot

1 small onion, chopped
1 clove garlic, minced
1 tsp vegetable oil
1 16-ounce can stewed tomatoes, mashed
1/2 tsp salt
Dash of pepper
3 lemons, sliced
2 lbs red snapper filets

Saute onion and garlic in oil in medium saucepan. Add tomatoes, salt and pepper and simmer for 10 minutes.

Place each fish portion on 2 lemon slices in a 13x9-inch glass baking dish.