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Monday - Wednesday: 8 to 6
Thursday - Saturday: 7 to 6
Sunday: 7 to 5

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977 Portland Rd
US Route 1
Saco Maine 04072
Phone: 207 284 4453
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E-mail us at: info@sacobaytackle.com

Welcome to Our Recipes Page

To view a recipe, just click on one from the left sidebar
To print out a recipe, (in .doc format)just click on the printer icon next to the title.

Broiled Bluefish Fillets with Fennel

Broiled Sea Trout with Basil Sauce

Cracker Crumb Bluefish Filets

Fish Stock

Fish Tacos with Chipotle Sauce

Grilled Striped Bass

Grilled Tuna and Mango Salad

Grilled Tuna with Pineapple Salsa

Italian Style Baked Haddock

Mahattan Clam Chowder

Maple Soy Glazed Mackerel

Mussel Soup

New England Clam Chowder

New England Fish Chowder

Poached Cod

Roast Goose

Roasted Striped Bass

Saco Bay Brick House Chile

Shark Bite Salsa

Shrimp Skewers

Sour Mustard Pickles

Striper Ceviche

Wood Island Clam Chowder

NEW ENGLAND CLAM CHOWDER print link

3 8-ounce bottles clam juice

1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter

3 slices bacon, finely chopped

2 cups chopped onions

1 1/4 cups chopped celery with leaves (about 2 large stalks)

2 garlic cloves, chopped

1 bay leaf

1/4 cup all purpose flour

6 6 1/2-ounce cans chopped clams, drained, juices reserved

1 1/4 cups half and half

1 teaspoon hot pepper sauce

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

Makes 8 (first-course) or 4 (main-course) servings.