Recipe Wednesday: King’s Crab Shack

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We’re checking out the great local seafood at King’s Crab Shack in Winston-Salem. 

To see what they offer, you can check out their site at:

Chef Paul Magee’s Manhattan Clam Chowder


  • 2 dozen chowder clams
  • 6 slices bacon or country ham from Ronnies country ham store
  • 1 1/2 cups chopped onions
  • 1 cup chopped green pepper
  • 1 1/2 cups chopped carrots
  • 1 cup chopped celery
  • 1 (28 ounce) can crushed tomatoes
  • 3 cups water
  • 1 cup chicken stock
  • 1 bay leaf
  • 1 1/2 teaspoons of italian seasoning
  • 1 teaspoon thyme
  • 1 teaspoon fresh ground pepper
  • 4 red bliss potatoes, cubed
  • 1/2 cup fresh parsley, chopped
  • 1 lb jumbo shrimp sautéed in lemon garlic butter (optional for a hearty chowder)


      1. Steam clams in a large pot and reserve the liquid that is left- it should measure
          about 3+ cups.
      2. Chop the clams.
      3. In a large pot, cook the bacon over medium/high heat until slightly crisp.
      4. Add the onions and cook, stirring until transparent.
      5. Add the pepper, carrot and celery and cook for about a minute.
      6. Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
      7. Bring to a boil and add potatoes.
      8. Simmer 30 minutes or until potatoes are tender.
      9. Remove the bay leaf. Add chopped parsley.
    10. Add the cooked shrimp now if you plan to use them, but do not continue to cook or
          the shrimp will get tough.
    11. Season with salt and pepper, if desired

Garnish with mixed cajun seasoning and parsley

Fried Clam Fritters


  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1/3 cup clam juice
  • 1/4 cup milk
  • 1 tablespoon melted butter
  • Pinch cayenne
  • 2 tablespoons finely chopped fresh parsley
  • 2-1/2 cups coarsely chopped, drained clams
  • Salt and freshly ground black pepper
  • Vegetable oil

      1. Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs,
          lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth.
          Add parsley and clams, then season with salt and pepper. Mix well.
      2. Add vegetable oil to a heavy skillet, to a depth of 1/8-inch, and heat over medium
          heat. When oil is hot but not smoking, spoon about 2 tablespoons of clam batter for
          each fritter into hot oil. (Work in batches and avoid crowding pan.) Fry until golden
          on one side, then turn fritters and continue frying about 2 minutes more. Make sure
          fritters are cooked through. Drain on paper towels. Season to taste with salt and