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Catch of the Week
Catch of the Week
Carol HuntsbergerFrom the Proprietor
Tomorrow is National Clam Chowder Day! I know it's not as cold here in Austin as it is in Boston, but I hope you'll swing by the restaurant this Friday for a bowl of our New England Clam Chowder. When is the next time you'll have such a great excuse to eat a delicious, creamy bowl of chowder? For all you home chefs out there, we've got chopped clam meat on special for $4.99/lb. this week in the market, and I've included a clam chowder recipe from the famous Venus de Milo restaurant in New England (see below). Happy cooking!

~Carol Huntsberger,
Quality Seafood Market
(Photo courtesy of Rare Magazine)

Recipe of the week
Venus de Milo New England Clam Chowder
Servings: About 2½ quarts or 12 servings

This recipe has won first prize at the Newport, RI and Boston, MA chowder festivals. It is a three-time winner at the Newport chowder festival and has been inducted in the Chowder Hall of Fame.

2 cups ½ inch dice potatoes
5 cups fresh chopped surf clams
1½ cups clam juice
4 oz. butter
½ cup flour
¼ cup minced onion
¼ cup minced celery
2 tablespoons minced garlic
2½ cups light cream
salt as needed
2 teaspoons ground black pepper
3 bay leaves
3 teaspoons dry dill weed

Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender. In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes. Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer. Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning. Serve at once with crusty bread or oyster crackers.

Weekly restaurant specials
Maryland Mondays - Enjoy Alaskan king crab legs boiled Maryland-style for only $18.99/lb while you tap your feet and swing your hips to the sounds of Aunt Ruby's Sweet Jazz Babies!

Taco Tuesdays - $2.00 Seafood tacos (shrimp, mahi mahi or catfish, grilled, blackened or fried) all served with our crunchy slaw and your choice of salsa and tortilla. Wash'em down with $2.00 domestic draft beers!

Go Texan Wednesdays - Lockhart quail filled with our homemade shrimp stuffing. Choose from oven-roasted or golden-fried. Pair it with a glass of Texas wine and relax to the cool sounds of Austin's own...The Calico Jazz Trio or The Robert Kraft Trio.

New Orleans Thursdays - Soft-shell crabs (golden-friend or sauteed New Orleans BBQ-style)...choose from po-boys, dinners, or order a la carte. Perfect with $2.00 Lone Star Longnecks!

Lobsterfest Saturdays - Live Maine lobsters are flown in Saturday mornings and boiled to-order from 12 p.m. - 9 p.m. When in season, we also boil live Dungeness crabs flown fresh from the West Coast. Lobsters are $18.99 each and Dungeness crabs are just $15.99/lb.
Retail specials
2/24/11 - 3/2/11
* Save $0.50 per lb. on Long Island chopped clam meat (reg. $5.49/lb.)
* Save $1.00 per lb. on Whole butterflied rainbow trout (reg. $6.99/lb.)
* Save $1.00 per lb. on Black drum fillet (reg. $10.99/lb.)
Black drum fillet
Above: fresh black drum fillet ($9.99/lb.)

Chef prepared special
Thai shrimp and crab cakes with peanut sauce ($15.99/lb)

Thought for the week
"A creative man is motivated by the desire to achieve, not by the desire to beat others." ~ Ayn Rand

Crawfish season
We've been receiving a lot of questions about when the crawfish season begins. Hopefully, they will be available in the retail market by March 8th (Fat Tuesday). Cold temperatures and dry weather has kept the mudbugs deep in the mud this spring. Read more about how the weather has affected crawfish season here.

Monday - Saturday
Retail: 8:00 a.m. - 8:00 p.m.
Restaurant: 10:30 a.m. - 9:00 p.m.

Quality Seafood Market
5621 Airport Blvd
Austin, TX 78751
Wholesale: 512-452-3820
Retail/Restaurant: 512-454-5828
Fax: 512-452-3702

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5621 Airport Blvd
Austin, TX 78751

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