Wild Alaskan Seafood Tetrazzini Recipe

Name: Wild Alaskan Seafood Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, unsalted; 1/4 cup flour; 1/2 teaspoon salt (optional); 1/4 teaspoon white pepper; 1 cup bottle clam juice*; 1 cup half & half (skim milk can be used for low-fat sauce); 2 tablespoons cooking sherry; 1 lb Alaskan King crab, meat removed from the shell; 1 lb Alaskan Bay scallops, rinsed and cut into bite size pieces if scallops are large; 1 lb Alaskan Red Spot shrimp, cleaned and devined and uncooked; 8 ounces Angel Hair pasta, cooked and drained; 8 ounces grated Mozzarrella cheese; *clam juice:; 1 lb Alaskan Steamer clams; 6 cups water; 1 tablespoon salt; 2-6 cloves chopped garlic; 1 bunch green onions chopped

Servings: persons

1/4 cup butter, unsalted
1/4 cup flour
1/2 teaspoon salt (optional)
1/4 teaspoon white pepper
1 cup bottle clam juice*
1 cup half & half (skim milk can be used for low-fat sauce)
2 tablespoons cooking sherry
1 lb Alaskan King crab, meat removed from the shell
1 lb Alaskan Bay scallops, rinsed and cut into bite size pieces if scallops are large
1 lb Alaskan Red Spot shrimp, cleaned and devined and uncooked
8 ounces Angel Hair pasta, cooked and drained
8 ounces grated Mozzarrella cheese
*clam juice:
1 lb Alaskan Steamer clams
6 cups water
1 tablespoon salt
2-6 cloves chopped garlic
1 bunch green onions chopped

1
Heat oven to 350 degrees. Melt butter in large saucepan over med-low heat. Blend in flour, salt and pepper. Cook over med-low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in clam juice and half & half. Heat to boiling over low heat, stirring constantly for one minute. Stir in seafood and cooking sherry. Cook over low heat an additional minute.
2
Cook pasta in 6-quart pot of boiling salted water until al dente. Drain and rinse.
3
Pour pasta into 13X9 inch baking dish. Combine seafood sauce with pasta. Sprinkle cheese over mixture. Bake 30 minute at 350 degrees or until cheese is golden brown.
4
*Clam broth: Heat water, salt, garlic and onions in 8-10 quart steamer pan. Bring water mixture to a boil. Add clams and steam 10 minutes or until clams shells are open. Remove clams from steamer pan. Reserve broth. Do not eat clams that shells have not opened.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup butter, unsalted, 1/4 cup flour, 1/2 teaspoon salt (optional), 1/4 teaspoon white pepper, and more.

Yes, Wild Alaskan Seafood Tetrazzini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Alaskan Seafood Tetrazzini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions