COS Eatmoreseafood Full Deck
#EatMoreSeafood Tip #1
Eat more seaf d! The “Dietary Guidelines for Americans” recommend incorporating seafood as the protein choice in 2 meals a week in order to get the recommended amount – 8 or more ounces a week for adults.
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INGREDIENTS • Salt and pepper • 1 pound thin spaghetti • 4 tablespoons olive oil, separated • 1/2 cup Panko • 1 yellow onion, chopped • 1-2 lemons • 2 tablespoons capers, drained • 2 cans Chicken of the Sea® Sardines in Water • 1 bunch fresh parsley, chopped • 1/3 cup freshly grated Parmesan cheese DIRECTIONS 1. Bring a large pot of water to a boil and add some salt. Cook the spaghetti according to package directions until just tender. Drain and reserve some of the cooking liquid. ALYSSA RIVERS 2. Bring another skillet to medium heat and add 2 tablespoons olive oil in the skillet.
3. When the oil is hot, add in the Panko and stir frequently until golden and fragrant (3-4 minutes). Remove to a plate.
4. Add the last 2 tablespoons of oil to the pan and add the chopped onion. Sprinkle with salt and pepper and stir until softened.
5. Turn the heat on the onions to medium high and add in the zest of 1 lemon, juice of 1 lemon, capers, and thoroughly drained sardines.
6. Cook, stirring occasionally, until heated through. (About 2 minutes)
7. Add the drained pasta to the sardine mixture and toss well to combine. Add ½ cup chopped parsley and some of the reserved pasta cooking water (if needed) to moisten. Stir in the bread crumbs and parmesan cheese.
8. Garnish individual plates with a wedge of lemon and more parsley if desired.
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Getting the most out of your year means making the most of your day. Save time with our EZ-open cans—they’re easy to open and leave less to clean up.
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Eating more seafood makes you feel g d. And when you feel good, you laugh more. And when you laugh more, your blood pressure drops, stress goes down and your abs get a workout, too! What makes you laugh?
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Nutrition Fact: Sardines on your charcuterie plate not only bring a high level of sophistication to your party, they also boast high levels of the essential omega-3 fatty acids, with a 3oz serving providing approximately 50% of your daily needs. No wonder this tasty tiny fish is trending!
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For a healthier you and a healthier environment, count on only quality fish and seafood that’s sustainably caught. See that? You’re more responsible, too!
Learn more at chickenofthesea.com/trace Heal y Salmon Salad #EatMoreSeafood Avocado Boats Tip #7
INGREDIENTS • 2 avocados, halved • 2 cans Chicken of the Sea® Skinless & Boneless Pink Salmon • 2 tbsp green onion, minced • 2 tbsp fresh dill, minced • 2 tbsp parsley, minced • 1 tbsp minced garlic • 2 tbsp lemon juice • 2 tbsp olive oil • 1 tsp apple cider vinegar • 1/8 tsp salt (or to taste) • pinch of cayenne pepper • optional: sriracha, to taste
DIRECTIONS 1. First, slice open 2 avocados and remove the pits. Set aside.
2. Then, mix together the rest of the ingredients in a medium-size bowl.
3. Fill each avocado half with ¼ of the salmon salad. Top with sriracha and a squeeze of lemon. Lee Hersh
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Nutrition Fact: Pink salmon could help save your life. Good fats stored in pink salmon lower the risks of not only Type 2 diabetes, but coronary artery disease, too. Heal y wins!
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Small changes can make a life changing di erence. Walk for 20 minutes in the morning to jumpstart your metabolism, then feast on delicious Albacore to get yourself lean and feel more productive throughout the day!
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Having trouble finding time to implement your goals and resolutions? Our EZ-Open cans will help you save time for the things that count – like eating more seafood! So, get popping!
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Tuna Avocado Toast DIRECTIONS INGREDIENTS 1. Toast the bread. Slice the • 2 slices whole grain bread avocado and arrange the slices • 1/2 avocado over each piece of bread. • 1 (5 oz) Chicken of the Sea® EZ-Open Can Solid White 2. Drain and flake the tuna with Albacore Tuna a fork. Divide the tuna among • 1 medium tomato, the pieces of bread. Top with the sliced or chopped sliced tomato and a sprinkle of • salt and pepper salt and pepper.
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Nutrition Fact: Clams have a unique nutrient profile that’s especially great for kids, but definitely good for grownups, too – loaded with Vitamin B12 and iron. Our kids like clams with linguine. How do you get your kids to eat seafood?
Visit chickenofthesea.com/products Lemon Pepper Salmon Quinoa Salad #EatMoreSeafood Tip #13 INGREDIENTS • 1 1/2 cups dry quinoa, rinsed (cook according to package instructions) • 2-3 tablespoons lemon juice • 1/3 cup olive oil • salt & pepper • 1/2 cup flat-leaf parsley, chopped • 3 tablespoons red onion, minced • 2 green onions, white & green parts thinly sliced • 1/3 cup olives, chopped (kalamata olives) • 1 cucumber, seeded and diced • 1 red bell pepper, diced • 4 Chicken of the Sea® Lemon Pepper Flavored Salmon Pouches
Erin Collins DIRECTIONS 1. Cook the quinoa according to package instructions until flu y and cooked through.
2. While the quinoa is still warm, add the lemon juice, olive oil, and salt/pepper to taste. Toss to combine.
3. Add the remaining ingredients and toss to combine. Divide the quinoa salad up into 4 lunch-sized portions.
4. When ready to eat, open a pouch of Chicken of the Sea® Lemon Pepper Flavored Salmon. Top with freshly ground black pepper and enjoy!
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Be sure to take breaks and have a snack – like nutritious tuna on crackers, with lean protein for the perfect energy boost – and be mindful of how you’re feeling and seeing the world. Heal y minds make a heal y body!
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Friday nights are great nights to FSP and chill. Our Flavored Salmon Pouches make an easy time of getting a nice dinner together— whether you’re relaxing or heading out on the town.
Visit chickenofthesea.com/products Avocado Tuna Cakes #EatMoreSeafood Tip #16 INGREDIENTS • 1 medium ripe avocado, peeled and pitted • 2 (5-ounce) cans Chicken of the Sea® EZ-Open Solid White Albacore Tuna in Water, drained • 1/4 cup seasoned whole wheat bread crumbs • 1/4 cup finely chopped red onion • 2 tablespoons finely chopped fresh cilantro • 1 tablespoon freshly squeezed lime juice • 1 teaspoon hot sauce (plus additional to taste) • 1/2 teaspoon garlic powder • 1/2 teaspoon kosher salt • 1 large egg • Whole wheat hamburger buns, toasted whole wheat bread, or a bed of mixed greens • Sliced avocado, cheese, plain Greek yogurt or sour cream, cilantro, salsa
DIRECTIONS 1. Preheat the oven to 400 degrees F. Lightly coat Erin Clarke a baking sheet with cooking spray. 2. In a large mixing bowl, lightly mash the avocado. Add the tuna, bread crumbs, red onion, cilantro, lime juice, hot sauce, garlic powder, salt, and egg. Mix until the ingredients are fairly well combined. (It’s ok if the mixture is a little clumpy.) 3. Form into 6 patties, then arrange the patties on the prepared baking sheet. Bake for 10 minutes, flip, then continue baking until the outsides are lightly crisp and the cakes are cooked through, about 10 additional minutes. Enjoy warm.
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It’s lunchtime. Do you know where your food came from? We think it’s important to be able to trace where your seafood comes from to keep the seas sustainable for future generations. When you feel be er, we do, t !
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The secret to being beautiful is being healthy. And the secret to being healthy is as simple as… sardines. Yes, sardines! Rich in nutrients, they’re an excellent power food for your heart!
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Steady your heart and focus your mind by meditating for ten minutes every morning to reset your focus and energy for the day. Later, snack on some shrimp for that energy pickup!
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Don’t wait for the weekend to get the party started! Solid White Albacore in EZ-Open cans make entertaining quick and easy for that pre-weekend turn up!
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We heart seaf d. The more often we eat it, the healthier we feel and while healthy living requires consistency and commitment, so does being responsible in the way we fish. At Chicken of the Sea, sustainability goes both ways!
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Little calories, lotta nutrients! Delicious crab is chock full of B vitamins and a plethora of the nutrients you need right now. So eat light, eat right and grab some crab.
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Everyone needs fun! So schedule some time to just enjoy the Now. Catch up with friends for a morning hike, or plan a trip to places you’ve never been— even if it’s somewhere local.
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You know that with Solid Albacore Tuna, you can’t go wrong. Carry EZ-Open cans in your gym bag for quick protein replenishment after every workout and treat yourself right.
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When friends come over for a casual evening in, surprise them with a classy seafood dip made with Flavored Salmon Pouches and a charcuterie plate with delicious sardines!
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Who loves seafood? We do! Aside from being tasty and versatile, it’s loaded with health benefits leading to positive impacts on our hearts and waistlines, in addition to being a great source of vitamin D, which many of us don’t get enough of. Get in on the health benefits.
Visit chickenofthesea.com/recipes Salmon Salad with Strawberries #EatMoreSeafood # & Avocado Tip 27
INGREDIENTS Salad • 1 pouch Chicken of the Sea® Lemon Pepper Flavored Salmon • 1 teaspoon fresh lime juice • Salt and pepper • 4 cups baby spinach • 1 1/2 cups sliced strawberries • 1 ripe avocado, cubed
Dressing • 2 tablespoons extra-virgin olive oil • 1 tablespoon fresh lime juice • 1/2 tablespoons white wine vinegar • 1/2 tablespoon honey • 1 tablespoon minced shallot • 1 teaspoon poppy seeds
DIRECTIONS 1. Add spinach, strawberries, and avocado to a large bowl, and prepare dressing by whisking together the oil, lime juice, vinegar, honey, shallot, and poppy seeds. Toss salad with the dressing, then divide among two plates or bowls
2. Place flavored salmon pieces evenly on top of each salad and serve.
Visit chickenofthesea.com/recipes Scandinavian Open Faced Sardine #EatMoreSeafood Tip #28 Sandwich INGREDIENTS • 4 slices dense European-style rye bread (cut in half if it’s too thick) • 1/3 cup plain greek yogurt • 1 tablespoon dijon mustard • 4-6 leaves of lettuce • 1/2 cucumber, thinly sliced • 2 hard boiled eggs, sliced • 1/4 red onion, thinly sliced • 2 cans Chicken of the Sea® Sardines in Water, flaked • Fresh dill • Lemons, for serving DIRECTIONS 1. Mix together the greek yogurt and dijon Anne Mauney mustard; spread on the bread slices. 2. Top with lettuce, cucumbers, hard boiled eggs, and red onion. 3. Top the sandwiches with the flaked sardines, then garnish with dill and squeeze lemon over the top.
Visit chickenofthesea.com/recipes Bahn Mi #EatMoreSeafood Taquitos Tip #29 INGREDIENTS Taquitos • 6 flour tortillas (6 inch) • 1 cup shredded carrot • 1 shredded daikon radish • 1 cup julienned seedless cucumber • 1 tablespoon chopped parsley • 1 tablespoon rice wine vinegar • 1 tablespoon water • 1 teaspoon sugar • Pinch of salt • 1 (2.5-ounce) Chicken of the Sea® Sriracha Salmon Pouch • ½ avocado Dipping Sauce • ¼ cup sour cream • 1 tablespoon milk • ½ teaspoon lemon juice • 1 tablespoon ranch seasoning DIRECTIONS 1. Preheat oven to 425 degrees. Tanya Schroeder 2. In a small bowl, combine carrots, radishes, cucumbers, and parsley. Stir in vinegar, water, sugar and salt; stir. 3. Divide both veggie mixture and salmon between each of the flour tortillas, arranging the mixture towards the end that is closest to you. Tightly roll up each tortilla and place it seam side down on a baking dish. 4. Spray taquitos lightly with baking spray. Bake taquitos for 12-15 minutes or until lightly browned. 5. In a small bowl, stir together avocado, sour cream, milk, lemon juice and ranch seasoning. Serve with taquitos.
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Take care of the people you love with heart-healthy pink salmon, now in an EZ-Open can for added convenience. Lose the can-opener and pop into fun!
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Have some picky eaters in the house? The Dietary Guidelines for Americans recommend kids get in on the seafood lovin’, too – suggesting 2-3 servings a week to keep young bodies healthy and strong.
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NUTRITION FACT: Sardines are an excellent source of Vitamin D and other essential nutrients that contribute to bone health. So, build up your bones!
Learn more at chickenofthesea.com Medite anean #EatMoreSeafood Salmon Orzo Salad Tip #33 INGREDIENTS Salad • 1 cup uncooked Israeli (pearled) couscous, orzo may also be used • 1 Chicken of the Sea® Skinless, Boneless Pink Salmon in EZ-Open Cans, drained • 1/3 cup jarred roasted red peppers, diced • 1/4 cup Kalamata/Greek olives, chopped • 1/4 cup diced red onion • 3 tablespoons chopped flat leaf parsley • Zest of a lemon • Kosher salt and fresh ground black pepper to taste Lemon Vinaigrette • Juice of a lemon • 1 tablespoon water • 2 teaspoons extra virgin olive oil • 2 teaspoons Dijon mustard • 1 1/2 teaspoons honey • Kosher salt and fresh ground black pepper to taste Danae Halliday DIRECTIONS 1. Cook the Israeli couscous according to 5. Stir everything together package instructions. until coated in the vinaigrette. 2. Once the couscous is cooked, rinse it under 6. Taste, then season with salt cold water then add it to a large serving bowl. and pepper as needed. 3. Add all of the salad ingredients to the bowl 7. Serve immediately or cover and toss together. and refrigerate until ready to serve. 4. In a small bowl whisk together the ingredients for the lemon vinaigrette then pour over the salad.
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What have you done this month that’s g d for your heart? We believe in nurturing your heart – and soul! – by not only just eating right and getting your heart-healthy Omega-3s, but by doing something nice for yourself and for others. When you eat good and you do good, you feel good, too!
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Do you realize how the little things really add up over time? The time you save by popping open an EZ-Open can of tuna, over time, adds up to more free time for you to explore something new. Let’s keep this time-saving good streak going!
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Did you know... sardines are one of the best sources of heart-healthy omega-3s, vitamin D and other minerals. So when you serve them up at a party, you’re making everyone healthier!
Visit chickenofthesea.com/recipes Honey Balsamic #EatMoreSeafood Tuna Veggie Bowls Tip #37 INGREDIENTS Stir Fry • 1 (5 oz) can Chicken of the Sea® Solid White Albacore Tuna in Water, drained • 1 tablespoon olive oil • 1 large shallot, chopped • 1 large carrot, peeled, sliced • 8 fresh green beans, trimmed, halved • 1 red bell pepper, chopped • 1/4 cup salted roasted cashews or more to taste • 5 cup cooked Brown rice or quinoa (for serving)
Honey Balsamic Sauce • 1 tablespoon balsamic vinegar • 1 tablespoon honey • 1 teaspoon Dijon mustard • 1/2 tsp EACH chili powder, salt, dried basil • 1/4 tsp EACH dried oregano, pepper • 1/2 teaspoon cornstarch Jen Sattley
DIRECTIONS 1. Whisk together the Honey Balsamic Sauce. Set aside.
2. Heat olive oil over medium high heat. Add shallot, green beans and carrots and sauté 3 minutes. Add red bell pepper and garlic and continue to cook for 2 minutes. Add tuna and Honey Balsamic Sauce and heat through.
3. Continue to cook until vegetables reach desired crisp-tenderness. Stir in cashews. Serve with rice and season with additional freshly cracked salt and pepper to taste.
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Thinking of cutting red meat from your diet? Transition with tuna—with its high levels of iron, Omega-3s and nutrients, you may just decide to make it your new lunchtime staple.
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Life is about balance Treat yourself to some clam chowder or a nice shrimp cocktail to balance discipline and pleasure – and contribute to a healthy balanced diet.
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Finish the week on a high! Break into your stash of Pink Salmon in E-Z Open cans at work to have the delicious satisfaction of a sophisticated meal without leaving the o ce. With the time you save, sign out sooner and start your weekend early!
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Instead of honking, let someone switch into your lane in impossibly slow tra c. Positivity has a rippling e ect! Swap out that crabby mood for a crabby meal and you’ll have a healthier heart and mind. It’s the little things.
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You can actually trace your Chicken of the Sea® seafood and find out the location and method by which your fish was caught – so, you can feel even better about eating well.
Learn more at chickenofthesea.com/trace Salmon Lemon Risotto with Asparagus #EatMoreSeafood Tip #43 INGREDIENTS • 1 tsp olive oil • 1/2 bunch asparagus, ends trimmed and chopped into 1” pieces • 3 tbsp unsalted butter • 1 cup arborio rice • 1 cup dry white wine • 2 cups chicken stock + more if needed • 2 garlic cloves, minced • 1 tsp lemon juice • 1 tsp lemon zest • 1 can Chicken of the Sea® Skinless & Boneless Pink Salmon • 1/2 cup parmesan cheese • 2 tbsp chopped parsley • salt and pepper
DIRECTIONS 1. Preheat oven to 425 degrees. 2. Toss chopped asparagus with 1 tsp olive oil in a medium bowl. Season with salt and pepper. Spread asparagus out in an even layer on a rimmed baking sheet. Bake for 10 minutes, or until fork tender. Set aside. 3. In a large skillet over medium heat, heat 2 Tbsp butter. When hot add rice to the pan with the garlic. Stir and toast the Meghan Bassett rice, approximately 2 to 3 minutes. 4. Pour in wine and reduce heat to a simmer. Cook until the wine is absorbed. Add half go the chicken stock, stirring once, until absorbed, 8 to 10 minutes. Add remaining broth and simmer, stirring once, until rice is tender and creamy, about 8 to 10 minutes. 5. When the rice is cooked, stir in lemon juice, lemon zest, asparagus, salmon, cheese and remaining butter. Stir in parsley. Season with salt and pepper to taste. Serve immediately.
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Water is the source of all things good. Make sure you stay hydrated and drink plenty of it. Water is also the source of all things seafood-nutrient— and mineral-rich, for clear skin, strong bones and a happy tummy.
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Sardiiiiiiines! Friday night calls for something good—partaaaaay for your tastebuds! Don’t forget to crack open those sardines and add them to your party plate.
Visit chickenofthesea.com/recipes Thai Mixed #EatMoreSeafood Seaf d Cu y Tip#46 INGREDIENTS • 1/2 tablespoon coconut oil • 1/4 cup green curry paste • 1/2 small yellow onion diced • 1 red bell pepper cut into thin strips • 1 carrot peeled and sliced on the diagonal • 4 cloves garlic minced or pressed • 1/2 teaspoon ground ginger • 1/2 - 1 teaspoon red pepper flakes optional • 1 teaspoon salt more or less to taste • 1 (13.6) oz can lite coconut milk • 1 cup water • 1/4 cup freshly squeezed lime juice • 2 tablespoons soy sauce • 2 teaspoons fish sauce • 1 tablespoon brown sugar • 1 (3.75 oz) package Chicken of the Sea® Sardines in Water drained and roughly chopped • 1/2 pound shrimp raw peeled deveined tails o (about 12 medium shrimp) • 1/2 pound tilapia cut into large chunks • 1 cup Spinach packed • 1/4 cup lightly salted roasted peanuts chopped + more for garnish • 1/4 cup Cilantro chopped + more for garnish
DIRECTIONS 1. Melt oil in a large stockpot (or straight edged saute pan) over medium heat. Jennifer & Trevor 2. Once melted, stir in curry paste, onion, pepper, and carrot. Debth 3. Saute for 5 minutes. 4. Add in garlic, ginger, optional pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar. 5. Stir to combine and bring to a simmer. 6. Once simmering, stir in Chicken of the Sea® Sardines in Water, shrimp, tilapia, and spinach. 7. Simmer for 5 minutes or until shrimp and fish are cooked to your liking (may be more or less than 5 minutes). 8. Stir in peanuts and cilantro. 9. Taste and re-season if necessary and serve over brown rice!
Visit chickenofthesea.com/recipes Falafel #EatMoreSeafood Salmon Tip #47 INGREDIENTS Falafel • 1 cup chickpeas rinsed and drained • 2/3 cup roughly chopped flat leaf parsley • 2/3 cup roughly chopped fresh cilantro • 1 small onion chopped • 4 garlic cloves crushed • 2 tsp ground cumin • 2 tsp ground coriander • 1 tsp baking soda • ¾ tsp kosher salt • 2 cans Chicken of the Sea® Boneless Pink Salmon in EZ-Open cans • ¼ cup chickpea flour • 2 tbsp grape seed oil
Tzatziki Sauce • ¾ cup 2% plain Greek yogurt • ½ medium English cucumber shredded • 2 cloves garlic minced • 1 tsp fresh chopped dill • 1 tsp rice wine vinegar • ½ tsp kosher salt • 1/8 tsp fresh ground black pepper Christie Daruwalla
DIRECTIONS 1. In a food processor, process first 5 ingredients until a paste forms. 2. Add cumin through salmon, processing until mixture is completely combined. 3. Form into 8 balls. 4. Refrigerate for 20 minutes. 5. Dredge each falafel twice in chickpea flour 6. Heat 1 tbsp. oil in a non-stick skillet over medium-high heat. 7. Cook half the falafel for 2-3 minutes per side. 8. Place on a plate. 9. Repeat steps six and through 8 with remaining falafel. 10. For tzatziki sauce, mix all ingredients together in a medium bowl. 11. Serve with tzatziki sauce.
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Get your vitamin B12 working for you. Crab is loaded with B12 and other great nutrients to keep you feeling strong and healthy. Sprinkle some crab over your next salad or pasta dish and you’re good to go – and go, and go!
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Fish Cakes ai Sara Welch INGREDIENTS DIRECTIONS • 4 packets Chicken of the Sea® 1. Place the contents of the salmon packets into Sweet & Spicy Flavored a large bowl. Stir in the panko, egg, curry paste, Salmon Pouches cilantro and egg until thoroughly incorporated. • 5 tablespoons panko Season with salt and pepper to taste if desired. breadcrumbs 2. Shape the fish mixture into 3 patties (having • 1 egg damp hands helps!). Heat the olive oil in a large • 1/2 teaspoon red curry paste skillet over medium heat. • 2 tablespoons chopped cilantro • salt and pepper to taste 3. Place the patties in the skillet and cook for • 1 tablespoon olive oil 5-6 minutes on each side or until cooked • Thai cucumber salad through and lightly browned. for serving 4. Serve immediately, with Thai cucumber salad • Sweet chili sauce for serving and sweet chili sauce on the side.
Visit chickenofthesea.com/recipes Tuna Pickeled #EatMoreSeafood Macaroni Salad Tip #50 INGREDIENTS Salad • 8 oz macaroni noodles • 2 (5 oz) cans Chicken of the Sea® Solid White Albacore Tuna with Sea Salt in EZ-Open cans • 3/4 cup diced celery • 1/2 cup chopped sweet pickles • 1/2 cup chopped dill pickles • 1/3 cup diced red pepper • 2 tablespoons fresh dill • 1/4 cup minced white onion
Dressing • 3/4 cup fat free Greek yogurt (plain) • 3/4 cup light dressing or mayonnaise • 2 tablespoons pickle juice • 1/4 cup relish • 1 teaspoon dijon mustard • 1 teaspoon white vinegar • 1 teaspoon sugar • salt & pepper to taste Holly Nilsson DIRECTIONS 1. Combine all dressing ingredients in a small bowl and mix well. Set aside. 2. Cook pasta al dente according to package directions. 3. Combine all ingredients in a large bowl. Top with dressing and gently toss to combine. 4. Refrigerate at least 1 hour before serving.
Visit chickenofthesea.com/recipes Fried Rice #EatMoreSeafood Salmon Tip #51 INGREDIENTS • 4 teaspoons canola oil • 1 garlic clove, minced • 2 scallions, chopped • 2 cups frozen mixed vegetables, thawed • 2 large eggs • 2 cups Minute® Ready to Serve Whole Grain Brown Rice • 2 (2.5 ounce) Chicken of the Sea® Sriracha Flavored Salmon Pouches • 2 tablespoons soy sauce • 1 tablespoon toasted sesame oil
DIRECTIONS 1. In a large nonstick skillet or wok, heat 2 teaspoons of the oil over medium-high heat. Add the garlic, scallions, and thawed mixed vegetables and cook, stirring frequently, until just tender, 2 to 4 minutes.
2. Push the vegetables to the sides of the skillet and crack the eggs in the center. Gently scramble the eggs, pushing them around the pan constantly, until just set, 1 to 2 minutes. Transfer the eggs and vegetables to a plate.
3. Add the remaining 2 teaspoons of oil to the skillet; add the rice and cook, stirring frequently, until toasted and warmed through, about 2 minutes.
4. Return the eggs and vegetables to the skillet and add the salmon, stirring well until incorporated. Add the soy sauce and sesame oil, stir, and cook for 1 to 2 more minutes. Serve.
Visit chickenofthesea.com/recipes White Clam #EatMoreSeafood Flatbread with Herbs Tip #52 INGREDIENTS • 1 tablespoon unsalted butter • 1 garlic clove, minced • 1 tablespoon all-purpose flour • 3/4 cup whole milk, warmed to room temperature • 1/2 cup grated Parmesan cheese • Salt and ground black pepper to taste • 4 pieces whole wheat or plain naan • 1 (10 ounce) can Chicken of the Sea® Whole Baby Clams, rinsed and drained • 1 cup shredded Mozzarella cheese • 1 teaspoon herbs de Provence • 6 slices bacon, cooked and crumbled
DIRECTIONS 1. Preheat oven to 475° F. Cover a baking sheet with parchment paper and set aside. 2. Place butter in a small saucepan over medium heat. Add garlic and cook, stirring constantly, for 1 minute. 3. Add flour and cook, whisking constantly for 1 minute. Add milk slowly, whisking constantly to keep lumps from forming, and cook until mixture has thickened slightly. Remove from heat and stir in Parmesan cheese. Season with salt and pepper. 4. Spread sauce over naan. Arrange clams over sauce. Sprinkle the Mozzarella, herbs de Provence and bacon over the top and bake until cheese is bubbly, about 8 minutes. Remove from heat and serve immediately.
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