Dishin with Denise… A Memorable Seaford Celebration

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Memorial Day~What better way to spend 3 glorious days celebrating, spending lots of time outdoors, feeling grateful, and truly enjoying the sights and sounds of the sea.  Eating fresh food from the Sea is~ the plan for me!  This red white and blue holiday weekend is the perfect time for parades, picnics, barbeques, reunions with family and friends, and our patriotic spirit! Somewhere right in the middle of this 3-day weekend ~I like to to enjoy the Sea. A bit too cold for swimming~ Fishing? Maybe?… Or just go to your local fish market and buy some fresh seafood. They did all the catching and cleaning for you! All you need to do is make this recipe for a delicious broth to cook some clams, mussels and shrimp~ grill crusty bread, pour a glass of wine~ invite your favorite people, find your time in the sun~ eat outdoors and fly your flag in the breeze! ahh…. La Dolce Vita! “ the sweet life” Take time to honor the brave men and women who have served and died in our country’s military services ~ without them we wouldn’t be free …or have the sweet life.

To Serve 4
3 lbs of washed fresh mussels
3 dozen washed little neck clams
1 ½ Lbs of large prawns or shrimp
1/3 cup chopped leek
1/3 cup chopped shallots
8 ~10 garlic cloves minced
¾ cup fresh chopped basil
1 cup chopped fresh parsley
1 bay leaf
1 t red pepper flakes
Salt and fresh ground pepper
1 can of hand crushed 
      San Marzano tomatoes
½ cup or more of extra virgin olive oil
1 cup white wine
1 bottle clam juice
1 bottle lobster juice

Sautee in a large deep pot~ leeks and shallots in olive oil until soft. Add garlic and dry spices for 1 more minute. Add wine bring to a boil, then lower and add tomatoes, and cook on low for 20-25 minutes. Add fresh herbs, juices, and clams. Cover for 10 minutes or until shells open, then add mussels, cover pot for 5 minutes, then add shrimp for 1 .5 minutes or when they are pink. Done. Bring pot outside, dip, scoop and enjoy!   
xo Denise