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Seafood-Based Recipes

At MTG, we have a real passion for cooking, be it a simple stew or an elaborate meal.  We don't just make the products, we cook with them too.  We have a lot of different tastes, to be sure, but you'll find a common ingredient in our pantries: MTG stocks and sauces. We share our recipes with one another, and we're really happy to share them with you.  Recipes for all occasions, cooking skills and dietary lifestyles, using our seafood-based stocks and sauces.  We hope you enjoy them as much as we do. Good cooking! 

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Picture of Smoked Salmon Chowder

Smoked Salmon Chowder

This rich, smoky chowder is quick and simple to put together. Serve it for a satisfying weeknight supper or as an elegant starter for a dinner party.
Picture of Spaghetti with Red Clam Sauce

Spaghetti with Red Clam Sauce

Tender clams in a spicy tomato sauce tossed with pasta--a classic Italian-American dish. Serve it up with a side of garlic bread and a crisp salad for a quick and delicious meal.
Picture of Spicy Shrimp with Rice Noodles

Spicy Shrimp with Rice Noodles

Delicate rice noodles and tender shrimp in a savory broth spiced with ginger and red and white peppers--a classic Asian dish, warming and light all at once.
Picture of Steamed Clams with Smoked Ham and Swiss Chard

Steamed Clams with Smoked Ham and Swiss Chard

An easy and delicious main dish or appetizer, succulent clams are quickly steamed with shredded chard in a spicy, garlicky broth studded with smoked ham. Be sure to serve them with a hunk of crusty bread to soak up the juices!
Picture of Steamed Mussels with Chile & Lemongrass

Steamed Mussels with Chile & Lemongrass

This fusion of flavors from around the world is tantalizing. Serve with crusty French bread to soak up every last drop of sauce.
Picture of Steamed Tilapia with New Potatoes, Carrots, and Leeks

Steamed Tilapia with New Potatoes, Carrots, and Leeks

Steaming delicate fish filets and vegetables with our Veggie-Stock Gold adds great flavor to this light dish. Hits of garlic and soy sauce round out the taste, and thinly sliced green onions are the finishing touch.
Picture of Stuffed Clams with Bacon and Peppers

Stuffed Clams with Bacon and Peppers

Also known as Clams Casino, this tasty appetizer originated in Rhode Island and is now served in many variations all over the U.S., including in New Orleans, where oysters are substituted for the clams.
Picture of Thai Scallops & Spinach over Rice

Thai Scallops & Spinach over Rice

This one-dish main course has the glamorous style of today's top chefs: succulent scallops, ribbons of baby spinach, and rice chosen from a rainbow of possible choices in a truly extraordinary sauce.
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Classic French Stocks and Sauces