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Bar Harbor Smoked Swimmer PâtéIngredients:1 (6.7-oz) can Bar Harbor All-Natural Hardwood Smoked Kippers1/3 cup cream cheese, softened2 tablespoons mayonnaise or salad dressing2 tablespoons minced cucumber1 teaspoon lemon juice1/2 teaspoon red pepper flakes1 tablespoon snipped chivesLarge pinch black pepperInstructions:In a bowl, stir together fish, cream cheese, mayonnaise, cucumber, lemon juice, red pepper and chives until well combined and thekippers have broken up. Spoon into bowl, cover and refrigerate. Serve with toasted bread of your choice or crackers. Makes about 1 cup* If you would like a pâté that can be sliced, simply double the amounts in this recipe and add 2 beaten egg whites. Transfer to 2 greasedmuffin cups in a 6 cup muffin tin. Bake 15-20 minutes, or until firm and set. Remove from oven to cool slightly before transferring to aplate. Slice and serve on your favorite toasted bread or crackers.Braised and Briny Artichoke SaladIngredients:8 oz. frozen, cooked artichoke hearts*1 large tomato, cut into 8 thin slices2 tablespoons olive oil1 teaspoon minced garlic in oil1 apple, peeled, cored and thinly wedged1/2 cup your favorite pitted olives, halved2 (6.5-oz) cans Bar Harbor Whole Gourmet Ocean Clams, drained1/4 cup apple cider vinegar1/4 teaspoon salt and black pepperShaved Parmesan cheeseInstructions:Thaw artichoke hearts according to package directions. If they need to be steamed or boiled, follow directions, draining to cool beforeproceeding with recipe. Place 2 slices tomatoes onto each of 4 serving plates; set aside. In a large skillet, heat olive oil over medium-highheat. Add garlic and cook until lightly browned, about a minute, stirring frequently. Add apple wedges and continue to cook until forktender, about another 3-4 minutes. Add artichokes, olives, clams and apple cider vinegar. Toss and only cook until the clams and olivesare heated throughout. Season to taste and evenly divide over the sliced tomatoes, topping with shaved cheese. Enough for 3 servings.*You can also use canned artichoke hearts. Simply drain and gently rinse before using.Asian Style Herring and Butter BeansIngredients:1 large sweet potato, peeled and diced1/2 (15-oz) can Bar Harbor Fish Stock1/4 cup soy sauce1 teaspoon dried ginger1 teaspoon minced garlic in oil7

1/2 small onion, diced1/2 carrot, sliced and chopped1 (15-oz) can butter beans, drained1 (6.5-oz) can bamboo shoots, drained2 (6.7-oz) cans Bar Harbor Wild Herring Fillets, seasoned with Cracked Pepper6 ounces shaved Cheddar cheeseCornbread, diced, optionalInstructions:Place sweet potato in a large skillet or saucepan with fish stock, soy sauce, ginger, garlic, onion and carrots, with enough water to cover.Simmer, uncovered, for about 8-9 minutes, over medium-low heat until carrots and squash are fork tender. You should have about a 1/4cup liquid left in pan. If you see that you are drying out, simply add water. Add the butter beans and bamboo shoots to skillet. Letsimmer 2 minutes, stirring a couple of times. Spoon equal amounts of the butter bean mixture onto 4 plates. Top with copious amounts ofherring fillets, gently lifted from can. Splash some cooking liquid over each or add extra soy sauce, if desired. Top with cracked blackpepper, sunflower seeds or pine nuts and equal amounts of shaved Cheddar. We added some diced prepared cornbread but substitutesome flavored croutons if desired. Serve immediately.Clams Casino, The Maine WayIngredients:4 squares prepared cornbread2 tablespoons butter or margarine1/3 cup diced onions1/3 cup red bell pepper1 (10.5-oz) can Bar Harbor New England Style White Clam Sauce1/4 cup grated Parmesan cheese3 ounces smoked ham, diced small (crumbled bacon can be substituted)1 (6.5-oz) can Bar Harbor Whole Gourmet Ocean Clams, drainedSalt and black pepper to tasteInstructions:Put a square of cornbread on each of 4 serving plates. In a large skillet over medium heat, melt butter. Add onions and bell pepper,cooking until they are tender but still crisp, stirring occasionally. Add the clam sauce, parmesan cheese, and ham to skillet. Bring to boil,reduce heat to low and simmer 8 minutes, stirring once or twice. Add clams and season to taste. Cook an additional minute or until theclams are heated through. Heat the cornbread in the microwave until hot. Evenly divide clam mixture over each cornbread slice andserve immediately.New England Style Spicy Clam MarinaraIngredients:1/4 cup olive oil, divided1/2 small onion, peeled and minced1 small carrot, peeled and diced small1 teaspoon minced garlic in oil1 (15-oz) can crushed tomatoes2 tablespoons tomato paste2 (6.5-oz) cans Bar Harbor Whole Gourmet Ocean Clams1 teaspoon oregano1 teaspoon sugar1 teaspoon crushed red pepper1 tube prepared polenta8

Black pepper to tasteInstructions: In a medium saucepan, heat 1 tablespoon olive oil over medium heat until hot. Add onion and diced carrot. While stirringoccasionally, cover and cook until the carrots are fork tender, about 10-12 minutes according to the size of your dice.Add the garlic and continue cooking an additional 3-4 minutes, or until the garlic has softened. Add crushed tomatoes with juice, tomatopaste, juice from cans of clams, oregano, sugar and crushed red pepper. Stir to distribute the paste evenly in liquid, reduce heat to lowand partially cover. Simmer for 15 minutes, or until thickened.Remove lid and stir in the clams, heating until the mussels are hot and season to taste with black pepper. Meanwhile, cook polenta.Slice polenta into six 1-inch thick rounds. Heat remainder of olive oil in large skillet over medium-high heat. When hot, add polentaslices, cover and cook 7-9 minutes per side, or until crispy. You may not have a brown color and that is just fine, it will still be verycrusty on the outside. You would have to stand there for 15 minutes, at least, for polenta to brown up. Flip and cook an additional 7-9minutes. or until crisp and hot. Remove to 3 serving plates. When spicy marinara sauce is done, equally divide among each plate andserve hot.Bar Harbor Battered Maine LobsterIngredients:10 button mushrooms1 quart canola oil1 (8-oz) can sliced water chestnuts4 ounces soft (or creamy) tofu, drained1 (6.5-oz) can Bar Harbor Lobster Meat, drained and minced2/3 cup Bar Harbor Lobster Stock1 teaspoon lemon pepper1 teaspoon freshly snipped chives1/2 teaspoon cayenne pepper1/2 teaspoon saltStore brand sweet and sour sauce(Seafood Batter, recipe below)Instructions:Remove stems from mushrooms and mince. Wipe mushroom caps clean with cloth. Bring oil to 350-degrees F over medium heat or usea deep fat fryer, heating oil according to manufacturer’s instructions. Meanwhile, make stuffed mushrooms. Gently press a slice of waterchestnut into the bottom of each mushroom cap, trimming to fit. In a bowl, combine tofu, lobster meat, minced mushroom stems andspices; blend well. Scoop a tablespoon of lobster mixture and add to a mushroom cap, pressing firmly and tightly (but carefully) mold itinto a round dome. Repeat with remainder of mushroom caps. Place in refrigerator while making Seafood Batter.Seafood Batter: In a bowl, combine 1 cup flour, 1 teaspoon sugar and 1/2 teaspoon baking powder well. Add 2/3 cup Bar Harbor Lobster Stock, beaten egg and melted butter. Whisk until smooth. Remove stuffed mushrooms from refrigerator and roll into theprepared batter. Lift out, one by one, with a fork and let the excess batter fall just for a second. Carefully drop into hot oil, a few at atime, and cook 3-4 minutes or until golden brown. You may have to rotate them so that all sides are cooked evenly. Remove to a papertowel-lined plate and repeat, giving the oil a minute or two to heat back to temperature. Divide among 2 serving plates and drizzle heatedsweet and sour sauce over each; serve immediately.Creamy and Chunky Lobster BisqueIngredients:1 (6.5-ounce) can Bar Harbor Lobster Meat3 tablespoons butter or margarine1/4 cup minced onion1/2 teaspoon minced garlic in oil1 (8-oz) bottle Bar Harbor Maine Lobster Juice9

1 cup vegetable broth1 cup light or half-and-half cream3 tablespoons tomato paste1/2 teaspoon Tabasco sauce1/4 teaspoon Worcestershire sauceBlack pepper to taste1/4 cup dry sherry, optionalInstructions:Drain lobster meat from the can and reserve juice. Mince lobster meat; set aside. In a medium saucepan, add the butter and melt overmedium heat. Add onion and garlic, cooking until onion has softened, about 4 minutes. Add lobster juices, broth, cream, tomato paste,Tabasco sauce, Worcestershire sauce and pepper to taste. Whisk well, reduce heat to low and simmer for 10 minutes, stirring frequently.Remove from heat and fold in the minced lobster and sherry, if using. Serve immediately. Makes about 3 cups.Real and Simple Maine Lobster NewburgIngredients:1 (6.5-oz) can Bar Harbor Whole Maine Lobster Meat3 tablespoons butter or margarine2 tablespoons flour1 (8-oz) bottle Bar Harbor Maine Lobster Juice1/3 cup vegetable broth1/4 cup light or half-and-half cream3 tablespoons tomato paste1/4 teaspoon Worcestershire sauce, optionalLarge pinch cayenne pepperBlack pepper to taste1/4 cup cognac or sherry, optional1/2 teaspoon lemon juice2 slices toastInstructions:Open lobster meat and drain liquid into a bowl; set aside. Roughly chop lobster; set aside. In a medium saucepan, melt butter overmedium heat. Whisk in flour until smooth. Add lobster juice, saved lobster juice from can, broth, cream, tomato paste, Worcestershiresauce, if using, cayenne pepper and black pepper. Whisk until well combined and continue whisking frequently until thickened andstarting to boil, about 4-6 minutes. Remove from heat and stir in cognac, if using, and lemon juice. Fold in lobster and serve hot overtoast or with toast points. Makes about 2 cups.Now THAT'S Lobster Risotto!Ingredients:3 (15-ounce) cans Bar Harbor Lobster Stock1 (15-ounce) can Bar Harbor Seafood Stock2 tablespoons butter2 teaspoons minced garlic in oil1/2 small onion, minced1 pound (2-1/2 cups) short-grain rice (Arborio is best)2 cups grated Parmesan cheese1 (10.5-ounce) can Bar Harbor Lobster Bisque1 cup cooked peas10

Salt and black pepper to taste1 can Bar Harbor Whole Maine Lobster Meat, drained and coarsely choppedInstructions:Place the lobster and seafood stocks in a saucepan and keep hot on low heat. Heat a large skillet over medium heat, adding butter to melt.Add the minced garlic and onion. Cook, stirring frequently, until onion has softened. Reduce heat to medium-low and add rice. Stir wellto coat rice with butter mixture. Adding 1 cup hot stock at a time, stir well into rice and continue cooking and constantly stirring untilabsorbed. Repeat with remainder of hot stock, always waiting until the previous stock is absorbed before adding another cup. This willtake about 18-20 minutes’ total time. Add the cheese, bisque and peas, stirring and cooking until everything is hot and creamy. Salt andpepper to taste and remove from heat. Immediately divide among 4 serving dishes, top with equal amounts of chopped lobster and serve.Zuppa di Vongole, Bar Harbor StyleIngredients:2 tablespoons oil2 teaspoons minced garlic in oil1 small onion, minced1-2 (15-ounce) cans vegetable broth1 (15-ounce) can Bar Harbor Fish Stock1 (15-ounce) can Bar Harbor Lobster Stock1-1/2 cups dried macaroni1-1/2 cups small diced butternut or buttercup squash1 (15-ounce) can tomato puree1 teaspoon oregano1 cup frozen peas3 (6.5-ounce) cans Bar Harbor Chopped Sea Clams, drainedSalt and pepper to tasteInstructions:In a large pot or saucepan, add the oil and garlic over medium heat. Cook garlic, stirring frequently, until fragrant and starting to soften,about 3-4 minutes. Add onion and continue cooking until onions are soft, another 4-5 minutes. Add 1 can vegetable broth and bothstocks, macaroni and squash. Stir well and bring to a boil, reduce heat to low, cover and cook until macaroni is done, 10-12 minutes,stirring frequently. The squash will be very tender and starting to dissolve in the soup upon stirring. If you see that you need more liquid,add the remainder can of vegetable broth. Stir in remainder of ingredients, season to taste and simmer on low an additional 4-6 minutes,or until thickened and delicious. Serve immediately or this soup is best reheated the next day, believe it or not.Creamy Bar Harbor Clams TortaIngredients:4 cups cooked spaghetti, or other pasta1/2 cup milk5 egg whites1/2 teaspoon black pepper1 (6.5-ounce) can Bar Harbor Chopped Sea Clams, drained4 ounces of cheese, grated3 tablespoons olive oilInstructions: Drain spaghetti as well as you can, let sit for 15 minutes to dry out. In a large bowl, whisk milk, egg whites and peppertogether well. Fold in the spaghetti, clams and lastly the grated cheese. Bring oil to shimmering hot over medium heat in a large 10-12inch skillet. Give the spaghetti mixture one more stir to blend the cheese evenly throughout. Pour into hot skillet, reduce heat to low,cover and simmer. You should see a slight bubbling all around the outside of the skillet in about 8-10 minutes. If not, raise heat to11

medium-low. Remove from heat once the center is set and the edges have attained a brown, crispy crust. Transfer to a serving plate andcut pizza fashion to serve hot.Bar Harbor Smoked Fish TacosIngredients:1 (6.7-ounce) can Bar Harbor Skinless, Boneless Smoked Sardine FilletsThree 6-inch flour tortilla shells1 cup shredded lettuce1/4 cup shredded cheddar cheeseA few slices onionCreamy Cucumber Cilantro Sauce (recipe below)Instructions:Make Creamy Cucumber Cilantro Sauce, letting it sit in refrigerator for at least an hour before using. Creamy Cucumber Cilantro Sauce:mix 1/4 cup each sour cream and mayonnaise, 2 tablespoons minced cucumber, 1 teaspoon lime juice, 1 teaspoon dried coriander, largepinches of garlic powder, cumin, salt and black pepper as desired, Blend well and refrigerate.Gently transfer sardines to skillet and heat over low until warmed throughout; set aside. Open all three tortilla shells on a large plate andmound lettuce down the center of each. Evenly divide the sardines on top of lettuce, followed by Creamy Cucumber Cilantro Sauce,cheese and onion. Fold up and have at it!A Maine Lumberman's Cheese DipIngredients:1/2 (16-ounce) can Bar Harbor All Natural, Vegetarian Soldier Beans1 cup desired beer, optional1 cup grated Cheddar cheese1/4 cup salsa1 teaspoon dry mustardTortilla rounds or chipsInstructions:In a large bowl, mash the beans, if desired, with a fork or pulse in a blender or food processor until paste-like but still chunky; set aside.In a saucepan, heat beer over medium until boiling. Add the cheese and stir until melted, about 3-4 minutes. Reduce heat to low and foldin the salsa, mashed beans and mustard. Bring temperature to scalding and remove from heat to serve with tortilla chips.Easy Cheesy Luncheon MeltIngredients:1 (6.7-ounce) can Bar Harbor Skinless, Boneless Smoked Sardine Fillets1 tablespoon mayonnaise1 teaspoon Raye's Sea Dog Beer Mustard2 slices whole wheat bread2 thick slices tomato, cut in half1/3 cucumber, sliced4 slices Harvati or American cheese2 tablespoons dried cranberriesInstructions:12

Preheat oven to 400-degrees F. Drain any juice from the can of sardines into a bowl and whisk with mayonnaise and mustard; set aside.Toast both slices of bread and evenly spread mayonnaise mixture on one side of each slice. Place on a baking pan. Evenly divide thesardines onto both slices of toast. Place 4 half slices tomatoes on top of each mound. Bake for 3 minutes, remove from oven and top withcheese. Bake an additional 4 minutes, or until the cheese has melted. Remove from oven, garnish with cucumber slices and driedcranberries. Serve immediately.4-Ingredient Ultimate Crab Mac and CheeseIngredients:1 cup dry macaroni1 can (10.5-ounce) Bar Harbor New England Style Crab Bisque1/3 cup light or half and half cream1 1/4 cup shredded Cheddar cheeseInstructions:Cook macaroni according to package directions. Drain and set aside. In a large saucepan, combine remainder of ingredients and bring toscalding over medium heat, stirring frequently. When cheese has completely melted, combine the macaroni and serve immediately.Serves for 2.Thai Seaside Appetizers New England Style!Ingredients:3 tablespoons chili oil *2 teaspoons minced garlic in oil1/2 teaspoon dried ginger1 tablespoon soy sauceJuice and grated zest from 1 lemon1 cup cole slaw mix1/4 small red bell pepper, diced small1/4 small green bell pepper, minced2 (6.5-ounce) cans Bar Harbor Chopped Sea Clams, drained1 cup plain white or sticky rice, cooked and kept hot14-16 clean clam, mussel or scallop shells or Romaine or large basil leavesInstructions: In a large skillet, heat chili oil over medium heat until shimmering. Add garlic and cook 1 minute, stirring frequently. Addthe ginger, soy and juice and zest from the lemon. Stir to combine, raise the temperature to medium-high and add cole slaw mix alongwith both peppers. Combine and stir-fry 3-4 minutes, or until heated through and just starting to soften. Add the clams and mix well.Remove from heat. Make sure your rice is hot. If using sticky rice, follow package directions when preparing. Evenly divide the clammixture on one half of the clam shell and rice on the other. Serve immediately.* Want to make your own chili oil? It's a simple as heating 1 cup of neutral flavored oil, such as canola or peanut, over medium heat with1 tablespoon of either chili pepper or red pepper flakes. Stirring occasionally, bring the oil up to almost boiling. When it is really hot andalmost bubbling around the edges remove from heat and let cool before bottling to save in the refrigerator. You may either strain itbefore storing or leave the pepper visible it is entirely up to you.13

Simple and Tasty Bar Harbor Clam RangoonIngredients:1 (6.5-ounce) can Bar Harbor Chopped Sea Clams, drained4 ounces Neufchatel or cream cheese, room temperature3 ounces Cheddar cheese, diced small or shredded1/4 cup minced onions1/4 cup mayonnaise or salad dressingNon-stick cooking spray6 wonton wrappersCracked black pepperInstructions:Preheat oven to 300-degrees F. In a bowl, stir together chopped clams, Neufchatel and Cheddar cheese, onion and mayonnaise until wellcombined. Spray a 6-cup muffin tin (normal size) with nonstick cooking spray. Place the wonton wrappers inside each cup and presssnugly to the bottom. Evenly distribute the clam filling into each of the cups and bake 15-17 minutes, or until the sides of the wontonwrappers are nicely br

3/4 cup whole kernel corn 1/4 cup red bell pepper, minced 2 tablespoons minced onion 1 (6.5-oz) can Bar Harbor Lobster Meat, coarsely chopped 1 (10.5-oz) can Bar Harbor New England Style Lobster Bisque 3 eggs, beaten 2 tablespoons fresh bread crumbs Salt and black peppe