Seafood whatever ya call it

When I cook, I tend to like to do everything the hard way. Just because. Joan, our Operations Manager, likes to be cook in a more practical manner and has no problems with easy shortcuts like Knorr soup mixes and canned clams. Having been the lucky recipient of many of her dishes, I may be coming around to her way of thinking.

This is her world-famous Seafood Whatever Ya Call It. She made enough thinking we could nibble on it all week here at the warehouse but it’s gone. There’s nary a crumb left!

Celliniseafood

2 cans diced clams and their juice
1 yellow onion, diced
2 leeks, sliced lengthwise and thinly sliced
3-4 stalks celery, thinly sliced
1 pound Cellini beans, rinsed and sorted
1 teaspoon Mexican Oregano
1/2 teaspoon Summer Savory

Water to cover

Place clams and their juice, onion, leeks, celery and beans in crock
pot.  Add spices.  Add water to cover.  Cook on high for 5 to 6 hours
until beans are "done."

On stovetop:

2 russet potatoes, cut in 1/4 inch cubes
1 package frozen artichoke hearts, defrosted
1 package frozen chopped spinach, defrosted
1 pound mixed seafood (shrimp, calamari, scallops)

In large pot on stove top place potatoes and just enough water to
cover.  Bring to boil, reduce to simmer and cook until tender.  Add
artichoke hearts, spinach and seafood and heat to boiling.  Combine
with the bean mixture from the crock pot and heat through.

For topping:

5 or 6 large slices of sourdough bread, left out to harden
1/2 cup (1 cube) butter
crushed garlic
1/3 cup Reggiano

In food processor process sourdough to form bread crumbs.  Melt butter and garlic.  Toss with bread crumbs and Reggiano.

Place approximately half of the seafood/bean mixture in a 13×9 baking
dish or large casserole.  Top with bread crumbs.  Place in 375 degree
oven for approximately 30 minutes.  Serve it up.  Should serve 4 to 6.

Freeze the other half of the seafood/bean mixture for another time.

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