It's time to enjoy oysters, shrimp, crab and clams at local festivals

October is one of my favorite times of the year, as oysters, shrimp, crab and clams are featured at the many seafood festivals in our area. Shrimp, because they are so rich in food value, are the most popular of seafood products. But you can’t beat the oyster stew and clam chowder that is prevalent this time of the year.

Shrimp Creole and Shrimp Remoulade are some of my favorites. When it comes to oysters, the classic Oysters Bienville, made famous at the popular Arnaud’s Restaurant in New Orleans, is a good choice. Crabmeat is also extremely popular in our area, and the Crab Meat au Gratin will silence any hunger pains! But my favorite of them all is clam chowder, whether it’s New England-style or Manhattan-style chowder. I must admit, though, that my preference leans toward Manhattan-style Clam Chowder.

If we all cooked alike

Think of all the jaded appetites we would have if we all cooked alike. Food would no longer be fascinating or even satisfying. Hopefully, this will never happen, as attested by the many cooking shows that appear daily on television. As long as people continue to exchange recipes and experiment in the kitchen, we can look forward to an abundance of good eating.

Good eating is the result of good cooking and that, in turn, is guided by a recipe. A recipe must be tried to be good. The more a recipe is used, the better it gets.

Every cook adds a little touch that is strictly his or her own, which is why recipes that are well-traveled and well used often reach perfection before too long. The following recipes have undergone a little tweaking by yours truly. Ever here of a Datil pepper? Does anyone remember what a No. 2-1/2 size can is?

Shrimp Creole

4 Tbsps. bacon drippings

2 medium onions, chopped

1 green pepper, chopped

1-1/2 cups celery, chopped

1 No. 2-1/2 size can (28 oz) whole tomatoes

3 Tbsps. tomato paste

Salt and pepper to taste

3 cups shrimp, cooked

In a large saute pan, add onions, green pepper and celery and fry in bacon drippings for 15-20 minutes. Add the can of tomatoes (squish each one with your hand) and tomato paste. Let mixture simmer slowly to a thick consistency, about 45 minutes; add salt and pepper to taste. Fifteen minutes before serving, add freshly cooked shrimp and cover. Serve with your choice of rice. Makes 4 servings.

Shrimp Remoulade

3 lbs. shrimp

2 hard boiled eggs, minced

1 tsp. salt

1 tsp. pepper

1 Tbsp. Creole mustard

1 cup olive oil

1/2 cup vinegar

Steaming shrimp: In a saucepan, combine 1/2 cup vinegar, 1/2 cup water, one tablespoon Old Bay and one teaspoon salt. Bring to a boil; add shrimp, stirring gently. Cover and steam about 5 minutes. Drain and remove shells.

Vinaigrette sauce: In a bowl, combine salt, pepper, mustard, olive oil and vinegar; mix well. Add shrimp to the sauce; mix well. Place shrimp mixture over lettuce on each plate. Sprinkle minced egg over each portion. Add some sliced tomatoes (optional) and serve. Makes 6 servings.

Oysters Bienville

1 dozen oysters on half shell

1 bunch shallots, chopped

1 Tbsp. butter

1 Tbsp. flour

1/2 cup chicken broth

1/2 cup shrimp, chopped

1/3 cup mushrooms, chopped

1 egg yolk

1/3 cup white wine

Paprika

Parmesan cheese, grated

Ice cream salt

Place salt in pie plate or a layer cake pan. Place oysters on half shell on salt. Bake at 350 degrees until partially done, about 6-8 minutes.

In a medium-size skillet, saute shallots in butter until brown; add flour and heat until brown. Add chicken broth, shrimp and mushrooms. Beat egg yolk with wine and slowly add to sauce, beating rapidly. Season to taste. Simmer for 10-15 minutes, stirring constantly. Pour sauce over each oyster; cover with breadcrumbs, paprika and grated cheese. Place in oven to brown, about 12 minutes. Makes 2-4 servings.

Crab Meat au Gratin

2 cups crabmeat

2 Tbsps. minced onions

1/2 cup breadcrumbs

1/4 lb. butter

1/4 cup water

Juice of 1/2 lemon

1 Tbsp. parsley, minced

2 hard boiled eggs, minced

Brown onion in butter; add crabmeat, breadcrumbs, water and lemon juice. Cook 15-20 minutes. Add parsley and eggs. Place mixture in individual shells or baking dish; sprinkle with breadcrumbs. Warm in oven a few minutes before serving. Makes 8 servings.

Manhattan-style Clam Chowder

1 qt. clams and juice

1/2 lb. salt pork, diced

4 large onions, chopped

1 green pepper, chopped

1 Datil pepper (use chili pepper), chopped

1 garlic clove, sliced

Juice of 1/2 lemon, plus grated peel

2 medium sized potatoes, peeled and diced

1 No. 2-1/2 size can (28 oz) diced tomatoes

3 bay leaves

1-1/2 Tbsps. Lea and Perrin’s sauce

1/2 tsp. Tabasco sauce

1/2 cup chili sauce

1-1/2 Tbsps. sugar

Dice salt pork and saute over low heat. Add chopped onions, peppers and garlic. Cook until slightly browned. Add tomatoes, lemon juice and grated peel and seasonings; bring to slow boil. Add diced potatoes and cook until tender. Add finely chopped clams (chopped by hand, not with meat chopper) and juice. Simmer for at least 20 minutes and serve.

Norm Harding is a cooking columnist for the Beacon. To send him recipes, e-mail him at nharding@brunswickbeacon.com.