Shore Dinner - Have Dinner on the Shore whether Seafood or Turf or just Surf and Turf - Romance on the Shore

Romantic Dinning along the Shore, in New England or along the Atlantic Coast or the Pacific Coast enjoy a Shore Dinner.

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	Rhode Island Fish
	Rhode Island Lobster
	Rhode Island Surf
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Shore Dinner - Have Surf and Turf along the Shore

Surf and turf 
Lobster and Steak in a Prince Edward Island restaurant. Surf and turf or Surf 'n' Turf is a main course particularly common in North American steakhouses which combines seafood and meat, usually American lobster tail or shrimp (usually either grilled or breaded and fried) and steak.

The term originated along the Atlantic coast of North America. Its earliest-known published use is in a 1967 advertisement in the Buffalo, New York Yellow Pages, placed by a restaurant called Michael's House of Steaks.[1] Jane and Michael Stern claim that it was served under this name in the SkyCity restaurant (in Seattle's Space Needle) at the 1962 World's Fair. In the Sterns' Encyclopedia of Bad Taste, Surf'n'Turf epitomizes culinary kitsch: "the point ... is to maximize hedonistic extravagance" by ordering the two most expensive things on the menu; that is, the menu is guided not by aesthetic concerns, but for the sake of vulgar display.

The dish is becoming more popular in the United Kingdom, where the pub chain Wetherspoons has a "Surf and Turf" on its standard menu (consisting of a 10oz rump steak served with a portion of Scampi). The dish is also called "reef and beef" in Australia. At the American restaurant franchise Steak and Ale, the entrée is listed as "Steak and Tail."

References
^ Oxford English Dictionary 

There are many variations to these New England favorites. Here's a great Rhode Island style chowder and clam cakes. For a complete shore dinner, cook with a clam boil including steamers, lobsters and all the fixin's. Serve with a garden salad and your favorite beer or wine and you have a easy meal from the Rhode Island.

Rhode Island Clam Chowder

Prepare the Clams

Scrub the outside of the clams under cold water. Place in large basin and cover with three inches of lightly salted water (1/4 cup per quart of water). After 30 minutes, remove clams with your hands and drain water. Repeat the process until there is no sand in the bottom of the basin.

Cook the Clams

Bring 4 cups of water to a boil. (I add a couple of sliced celery sticks, a couple of slice carrots, and a chopped onion to add flavor to the broth.) Add cleaned clams and steam for 4 to 5 minutes. Remove open clams and and steam remaining clams another couple of minutes. Discard any unopened clams.

Remove clam meat from the shells and chop fine. (I run quahogs through a grinder with a course grind). Decant broth being careful to leave sand in the pan. Add enough water or bottled clam juice to make 6 cups.

Prepare the Chowder

Blanch salt pork in sauce pan with 1 quart of water to remove excess salt. Saute salt pork slowly in butter until the pork has render its fat. Remove pork bits and stir in onions, celery and carrots. Cover and cook for 8 to 10 minutes. Drain excess fat. Stir in cracker crumbs. Add 6 cups liquid, potatos, bay leaf, sugar and tomato soup. Simmer 20 minutes until potatos are tender. Add clam meat and salt and pepper to taste. (Do not over cook or the clams will toughen). Serve in large bowls.

Mini Clam Cakes

Beat eggs. Add milk and clam juice. Sift flour, baking powder, salt and pepper. Add the minced clams to the sifted flour and then add enough of the liquid to make a thick, lumpy batter. . Drop batter by teaspoons into 375 degree oil. When one side is cooked, the cakes will roll over by themselves. Drain on brown paper and serve immediately with chowder.

Clam Boil

For each person you will need:

2 to 3 lbs. Steamers 1 Potato - Quartered 1 Hot Dog or Sausage

1 Ear of Corn 1 to 1 1/2 lbs. Lobster

Prepare steamers as above. In a large pot, bring to a boil 4 to 6 cups of water. Layer clams, potatos, hot dogs, corn and lobsters in the pot. Cover and steam for 20 to 25 minutes or till lobsters are bright red. Serve with melted butter and lots of napkins.

Tips

The most difficult part of this meal, the chowder, can be made a day or two in advance and reheated. While the clam cakes must be cook and eaten immediately, the batter is simple and the cakes cook quickly. Nothing is easier to cook than a clam boil. Just layer everything in the pot.

Have a Romantic Dinner on the Shore, in the Ocean State the Grand State of Rhode Island!  Have Dinner on the Shore!