Seafood Party Pack

Boiled Maine Steamer Clams

• 1. Rinse the clams under cold water and scrub off any dirt or debris from the shells.
• 2. Fill a large pot with an inch of water and bring it to a boil.
• 3. Add the steamer clams to the pot and cover with a tight-fitting lid.
• 4. Cook the clams for 5-10 minutes, or until the shells open.
• 5. Using tongs, remove the cooked clams from the pot and discard any that did not open.
• 6. Serve the steamer clams hot, with melted butter and lemon wedges on the side.

You can also add other seasonings or aromatics to the cooking liquid, such as garlic, white wine, or herbs, to add additional flavor to the steamer clams. Enjoy!

Boiled Crab Claws

1. Thaw the crab claws. Place them in the refrigerator overnight or run them under cold water until they are completely thawed.
2. Prepare a pot of salted water or seafood boil. The water should be salty enough to taste like the ocean. Add any additional spices or seasonings to the water, such as Old Bay seasoning, lemon slices, or garlic.
3. Bring the water to a boil and add the crab claws. Let them cook for 6-8 minutes, or until they are heated through.
4. Remove the crab claws from the water using tongs or a slotted spoon.
5. If desired, crack the shells with a seafood cracker or nutcracker to make it easier to remove the meat.
6. Serve the crab claws with melted butter, lemon wedges, and any additional seasonings.

Wine Pairing

Lobster and crab are both rich and delicate seafood that pair well with medium to full-bodied white wines and some light to medium-bodied red wines. A classic Chardonnay is a great pairing for buttery and creamy lobster and crab dishes. Look for a lightly oaked Chardonnay from California or a fuller-bodied, rich, and buttery style from Burgundy.

A dry, light to medium-bodied rosé is also a refreshing and versatile pairing for lobster and crab. Look for a Provence-style rosé with a crisp acidity and subtle fruit flavors.