Have your Own Clam Jam!

Good morning to all of our beloved friends and clients who will be helping out with the candle blowing on America's esteemed birthday tomorrow
In lieu of my long standing tradition of donning a full traditional Colonial attire, complete with powdered wig and patriotic absence of antiperspirant, I will attempt to create a birthday cake that symbolizes the great diversity of our nation.
So far the results have been less than stellar, however, I believe my Raspberry and Blueberry Pork Bun cake with a Chocolate Hummus ganache will hit the mark...oh I forgot to mention the Sriracha Balsamic drizzle with coco curry crumb. If I left anyone out rest assured it not due to lack of love...Have a Happy and Safe 4th of July and I sincerely hope you enjoy today's Grilled Clam and Barbequed Snow Crab Leg Recipe.
As always thank you sincerely for your trust and patronage.

Metro's Holiday Hours
Sunday July 1st: 9a.m. to 4p.m.
Monday July 2nd: Closed
Tuesday July 3rd: 9a.m. to 7p.m.
Wednesday July 4th: 9a.m. to 2p.m.
Thurday, Friday, Saturday 9 a.m. to 7 p.m.

Check Out the Website for a Full List of Breads, Cheeses, Sweets and Desserts Available
And Click Here to See Our Pie and Dessert Selection From Sweet Melissa This Weekend

To our dear friends in PA ...Every Friday we will be at the Ottsville Market...
Please feel free to call our store (908-840-4332) to have anything in particular brought down for you, but as always a great selection will abound.

To all of our fellow travelers South West, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY
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Some Great Take-Out Specials
908-840-4332
Click Here for Full Take-Out Menu

Grilled Sesame Soy Arctic Char over a mixed Field Green Salad
With a choice of Soft Drink**
$9

Panko Crusted Soft Shell Crab
On a Classic Caesar Salad
With a choice of Soft Drink**
$14

Metro Famous Fish Cake Pita Wrap
Homemade Fish Cake with Lettuce, Tomato, Tarter and Hot Sauce
On locally baked Pita Bread
With a Choice of Soup*
Bargain Alert!
$6

Tuna Salad Roll
Fresh steamed (not canned) Tuna Salad on a fresh baked Portuguese Roll
With lettuce and Tomato
With a choice of Soup*
$8

Grilled Blackened Salmon Pita Wrap
Spicy grilled organic Salmon with Lettuce, Tomato and Spicy Mayo on locally bake pita
With French Fries and a choice of Soup*
$9

Metro Fish Tacos
Panko Crusted fish served on a flour tortilla with lettuce, Pico de Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions
With a Soft Drink**
$8

Lunch order of Fish and Chips
This is the real thing hand battered Fish with French fries, slaw, tartar sauce and malt vinegar
With a choice of Soft Drink**...what the...
$7

(For those Folks who love fish eaters but not fish)

Grilled South Western Chicken Pita Wrap
Grilled Fresh "Fajita" Spiced Chicken Breast with Lettuce, Tomato and a Chipotle Mayo on fresh Baked Pita
With French Fries
$7

** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water
*Soup Choices- Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice
Of course all of these soups are homemade...that's how we roll

Don't Forget, We Make a Mean Gazpacho
Today's Fresh Fish Selections
From the North: Monkfish, Maine Sea Bass, Skate, Dry Day Boat Sea Scallops, Swordfish, Mako Shark, Hake, New Bedford Grey Sole, Fresh Rhode Island Squid, Flounder Fillet, Nova Scotia Halibut, Flounder Fillet, Rhode Island Little Necks(See Recipe Below), Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters, Empress Jonah Crab Cocktail Claws, Whole Maine Belly Clams, Maine Steamers, Bluefish, Prince Edward Island Mussels

From the Waters of the World: Sepia (Cuttlefish)Fresh-Never-Frozen Chilean Sea Bass, New Zealand Pink Snapper, Red Mullet(Barbooney), Cooked Langoustine Meat from Chili, Hamachi (Yellow-Tail), Manila Clams, New Zealand Cockles, Mediterranean Branzini and Durato, Wild Caribbean Hopper Pink Shrimp, Cold Water New Zealand Lobster Tails, North African and Spanish Octopus both large and baby, Baccala(Salt Cod), Spanish Crawfish Tail Meat

From the South: Red Snapper, Cobia,Mahi Mahi, Spanish Mackerel, Rock Shrimp, Soft Shell Crabs, Fresh Lump and Jumbo Lump Crab Meat, Sushi Grade Ahi Tuna, Blue Crab Claw Meat

From Sustainable Seafood Sources: Icelandic Arctic Char, Fresh Organically Farmed Atlantic Scottish Salmon, Prince Edward Island Mussels, Costa Rican Tilapia Fillet, Local Musky Hatchery Rainbow Trout, Store Cut White Catfish

From the Pacific Northwest: Alaskan Black Cod(Sablefish), Wild Alaskan Troll King Salmon, Wild Alaskan Ivory Salmon, Wild Caught Copper River Sockeye Salmon, Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs(See Recipe Below)

Metropolitan's Half-Shell Selection for the Weekend

East Coast:
Cotuit (Mass.)
Raspberry Point (Prince Edward Island, Canada)
Flying Point (Maine)
Yarmouth (Mass.)
Blue Point (Conn.)
Wellfleet (Mass.)
St. Simon (New Brunswick Canada)
Bagaduce (Maine)

West Coast:
Jumbo Peale Passage(Washington State)
Miyagi (Washington State)
Kumomoto (California)
Fish Point (Washington State)
Pickering Pass (Washington State)
Mark's Original Recipes
Don't Forget to Tell Your Fishmonger that You are Trying these Recipe for a 15% Discount on the Fish

Grilled Parmesan Garlic Clams

Serves 4 as an awesome starter
Holy Clam Jam fellow traveler...this one will have you burning your fingertips with the uncontrollable desire to eat these magnificent mollusks right from the hot grill. On the up side, I have no distinguishable finger prints when forensics does a sweep of a crime scene...just saying silver lining and all that stuff.
Ingredients
2 ounces unsalted butter melted
4 tablespoons olive oil
1 cup freshly grated parmesan cheese
½ cup chopped parsley
4 cloves of garlic, minced fine
Salt and pepper
4 dozen Little Neck or Top Neck Clams rinsed and soaked in ice water for at least 30 minutes...I prefer the Top, a little larger like me
How it's done
In a mixing bowl combine the butter olive oil, parmesan cheese, parsley, garlic and season to taste with salt and pepper; set aside
Preheat you gas grill to high heat
Place the clams evenly on the grill
After about 6 or 7 minutes the clams will start to open, they will not be fully cooked, take the Clams off grill and allow to cool slightly, and then cut off the top shell, leaving the clam still attached to the bottom shell.
Place about ½ teaspoon of the garlic butter mixture on top of each clam.
Return the clams to the grill, ensuring they are level so the juices stay inside the shells. Cook for 2 minutes or until sizzling. Serve with crusty bread and bottomless glasses of fearlessly cold white wine..."Fearlessly cold...I swear fishmonger, sometimes you are completely full of Shad"...that was mean, however I deserved it.

Barbecued Lemon Garlic Snow Crab
Serves 4
Should you feel compelled to have a legitimate excuse for literally licking the prints right off your fingers then consider this one iron clad. A word of warning, I have accidentally licked a dinner mates fingers while under a Buttery Garlic induced trance...Sorry Uncle Pete...I really have never done that before...with a man I mean.
Ingredients
½ cup olive oil
1 stick of Butter, unsalted
8 cloves garlic minced fine
Salt and pepper to taste
The finely minced rind of 1 preserved (pickled) lemon; discard the flesh for this dish
4 to 5 pounds of Jumbo Snow Crab Leg clusters...and we have some beauties
How it's done
Prepare charcoal or preheat your gas grill to medium high heat
Place the Crab legs in a clean sink and run cold water over them to begin to thaw the crab as well as remove some the saltiness of the crab.
Gently pat crab legs dry with paper towels and set aside.
In a small bowl whisk together the olive oil, lemon rind, butter and garlic and season to taste with salt and pepper. Next generously brush the crab legs with about ¾ of the butter garlic mixture and grill for about 3 to 4 minutes per side with the shell turning lightly browned.
To serve, platter the Crab Legs and brush with the remaining butter mixture. Finally, open a beer and try not to elbow a guest will diving into this hot mess of delectability.