6 oz. Bay scallops
1 pint shucked clams, with juice
4 slices bacon, sliced crossways
1 cup onion, diced
2 ½ cups potatoes, diced
2 Tbsp. flour
2 cups milk
1 cup half & half
1/8 tsp. pepper
2 Tbsp. sherry wine
1 tsp. dill
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
A creamy homemade white clam sauce with Calabrian chiles, garlic and fresh parsley lays the foundation for a savory, seafood-forward pie. Topped with a blend of mozzarella cheeses, chili crisp and tender Phillips lobster meat, each slice delivers rich, spicy and indulgent flavor.
Maryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes!
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