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| Recipes | Saltwater | Site Map | Store | Weather |
Clam shells should be tightly closed -a gaping shell indicates
it is no longer edible.
To Prepare: Scrub shells; wash free of sand using several waters. Place
in steamer or sieve over rapidly boiling water, covered tightly. Steam until
shell opens, about 10 minutes. Remove one shell from each clam; serve hot with
strained clam liquid, melted butter, salt and pepper.
1-15 oz. can Whole Ocean Clams
4 Tbsp. butter
Place 16 to 20 clams in 8 oz. mugs. Cover with soy
ginger sauce broth. Heat in microwave oven for 2 1/2 minutes. Remove and
add 2 Tbsp. butter to each mug.Serve as steamers, with cocktail forks for ease
of handing. Yield: serves two
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Whole Ocean Clams
bacon
sharp cheddar cheese, cubed
Wrap an Ocean Clam with 1/3 strip bacon. Secure with toothpick. Place in a
ramekin or shallow baking dish. Bake or broil until bacon is nearly cooked.
Place a cube of cheese on top and continue cooking until cheese melts.
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15 littleneck clams (plus a few extra in case some don't open)
1 tablespoon salt
1/4 cup corn meal
1-1/2 tablespoons garlic
1 tablespoon minced ginger
1/2 cup green zucchini, 1/4-inch dice
1/2 cup yellow zucchini, 1/4-inch dice
2 pounds pork brisket, 1/2-inch dice
2 tablespoons paprika
3/4 cup medium diced onions
2 tablespoons Chinese black beans, rinsed, drained and chopped
1/2 cup shaoxing wine
1 cup white wine
4 cups chicken stock
2 lemons, juiced
2 tablespoons butter
1-1/2 cups Idaho potatoes, 1/4-inch dice (square off the potato, no peeling
necessary)
1/4 cup chopped cilantro leaves
2 cups curry oil, to fry (see below)
2 pounds pork tenderloin, cut into 8-ounce portions
Canola oil, to cook
Salt and black pepper, to taste
Place the clams, salt and cornmeal in a bowl and completely cover with cold
water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a
hot saute pan, coat lightly with oil and sautee half of the garlic and ginger.
Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained
clams. Deglaze with half of the wine and shaoxing and cover. Add a little water
if needed if clams do not fully open. Once clams are open, set aside. (Discard
any that do not open.) Keep liquid. Wipe pan out and coat with oil on high heat.
Season the pork brisket with salt and paprika and brown on all sides. Add onions
and caramelize. Add black beans. Deglaze with remaining shaoxing and wine and
reduce by 50 percent. Add chicken stock and half of the reserved clam juice.
Check for seasoning and add more clam juice if necessary. Bring to a simmer
and reduce by 60 percent. Check again for seasoning and add zucchinis and clams.
Add lemon juice and whisk in butter. Check one more time for flavor. While the
sauce is reducing, season the pork tenderloin with salt and pepper and sear
in a hot, oiled pan. Brown well on all sides and finish in a 375-degree F. oven
until medium, about 10 minutes. For the potatoes, heat the curry oil to 375
degrees F. and first blanch the potatoes until lightly brown. This can and should
be done in advance. Right before serving, fry again, this time until golden
brown, drain well, season with salt, and toss with cilantro. (Frying it twice
produces a very crisp product.)
Plating: Using an o-ring in the center of the plate, fill with the pork
sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces
and surround ring. Pull ring off and serve.
Curry Oil
1/2 cup curry powder
Water, to make runny paste
Pinch salt
2 cups canola oil
Make a paste with curry powder, water salt and slowly add oil. Let stand for
1 hour to settle. Use top, yellow oil for garnish or fry.
Yield: 4 servings
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1/2 cup margarine or butter
2 cans (6-1/2 ounces) of minced clams with juice
1/2 cup bread crumbs
1/2 cup Parmesan cheese
10 cloves of garlic (more or less to taste)
1 small onion diced (more or less to taste)
Dash of Worcestershire
Dash of Tabasco Hot sauce
Preheat oven to 350 degrees F. Mix all together and bake in 350-degree
F. oven for 30 minutes or more. Once it comes out of the oven, sprinkle dry
parsley on top for coloring. This dish needs to sit and cool if you want it
to get somewhat stiff but it is delicious hot! Serve with cut up slices of Italian
bread.
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4 quarts clams
4 cloves garlic, minced
1/2 onion, minced
1 tbsp parsley, minced
1 tbsp olive oil
1/2 cup dry white wine
1/2 cup water (or additional clam liquid)
1/4 tsp black pepper, freshly ground
Wash clams thoroughly and place in a large kettle. Add remaining ingredients.
Cover and cook over medium heat for 20 minutes, or until clams are opened. Discard
any unopened clams. Serve hot in individual bowls; pour pot liquor over clams.
Serve with thick slices of french bread to sop up juice and a green salad.
Yield: 8 servings
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2 chicken legs and thighs, excess fat removed, chopped into 2-inch pieces,
with bone in
2-1/2 cups long-grain rice
Marinade for Chicken:
1 tbsp soy sauce
1 tsp fresh ginger, minced
2 tsp rice wine or dry sherry
2 cloves garlic, minced
1 tsp cornstarch
Other Ingredients:
8 Chinese dried black mushrooms
1 tbsp vegetable oil
2 medium yellow onions, thinly sliced
1/4 pound cooked ham, cut into 1-inch cubes
2 green onions cut into 1-inch pieces plus 1 tbsp minced green onion
Pinch of powdered saffron
1-1/2 cup chicken broth
1/2 pound fresh halibut, cut into 1-inch cubes
8 of your favorite type of clams
8 mussels, scrubbed clean
12-16 tiger prawns, peeled, deveined, rinsed, and sprinkled with a small amount
of rice wine or dry sherry
1 whole cooked crab, separated and cracked
3/4 cup frozen or fresh green peas or
12 fresh snow peas
1 tsp sesame oil
Mix marinade ingredients in a large bowl. Add chicken and marinate for 2 hours.
Soak mushrooms in hot water for 10 minutes; squeeze out excess water, remove
and discard stems, and leave caps whole. Place rice in a pot and add enough
cold water to cover rice. Stir the rice with your hand; the water will become
milky. (Washing the rice removes excess starch and prevents cooked rice from
being gummy.) Pour the water out of the pot carefully. Repeat until the water
runs clear. Fill pot with water to approximately 3/4 inch above rice level.
Cover and place over high heat. When the water boils rapidly, reduce heat to
lowest setting and simmer while preparing other ingredients.
While the rice is cooking, heat a 14-inch wok with oil, swirling to coat sides.
Remove chicken from marinade and brown it on all sides. Transfer to serving
platter. Reheat wok, adding a little more oil if necessary. Stir-fry the onion,
mushrooms, ham, and 1-inch pieces of green onion for 3 to 4 minutes. Return
chicken to wok and stir. Place the mixture on top of the cooking rice and sprinkle
with saffron. Add chicken broth gradually and stir to mix well.
Evenly distribute all seafood on top, leaving clams and mussels closer to top
so you can watch for them to open up. Cover and cook for about 20 minutes, until
clams and mussels open. Discard any that do not open. Stir in green peas or
snow peas, minced green onion, and mix everything together. Drizzle with sesame
oil.
Yield: 6 to 8 servings
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1-15 oz. can Whole Ocean Clams
1 Tbsp. garlic powder
1 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. oregano
1/4 c. olive oil
1/4 c. lemon juice
Combine Whole Ocean Clams with spices, oil and lemon juice in a shallow bowl.
Stir to blend ingredients. Refrigerate for 3 hours. Arrange as an antipasto
plate. Yield: serves four.
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1 stick (1/4 pound) softened butter
1/2 cup fine bread crumbs
1/4 cup beer (clam juice from below may be substituted)
1 small onion, minced
4 garlic cloves, minced
2 tablespoons minced fresh parsley
1-1/2 teaspoons Italian seasoning
1/2 teaspoon dried oregano
Salt and freshly ground pepper to taste
4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
36 toast rounds
Preheat oven to 375 degrees F. Lightly grease baking sheet. Combine first 8
ingredients with salt and pepper to taste and mix well. Add clams and blend
thoroughly. If mixture seems too dry, moisten with reserved clam juice. Spread
on toast rounds or spoon into shells. Bake 10 minutes. Remove from oven and
heat broiler. Broil until tops are golden brown. Serve immediately.
Yield: 36 pieces
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Clam Cakes with Lemon Sauce Recipe
Clam Cakes:
3 eggs, beaten
4 teaspoons soy sauce
1/3 cup dry bread crumbs
1 tablespoon cornstarch
1/4 teaspoon white pepper
2 cans (6 ounces each) minced clams, rinsed and drained
1/4 pound fresh bean sprouts
2 tablespoons minced green onions and tops
2 tablespoons vegetable oil, divided
Lemon Sauce:
1/4 cup sugar
1/4 cup water
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon lemon peel
1 tablespoon lemon juice
Clam Cakes:
Combine eggs, soy sauce, bread crumbs, cornstarch and pepper in small bowl.
Stir in clams, bean sprouts and green onions. Heat 1 tablespoon oil in hot large
skillet over medium-high heat. Drop 1 tablespoonful clam mixture at a time into
skillet, making 6 or 7 cakes. Cook 2 minutes, or until tops of cakes are firm.
Turn cakes over; cook 2 minutes longer, or until golden. Remove to serving platter;
keep warm. Repeat with remaining oil and clam mixture. Serve with warm lemon
sauce.
Lemon Sauce:
Combine all ingredients in small saucepan; bring to boil. Cook, stirring constantly,
for 1 minute.
Yield: 4 servings
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Rock salt
24 quahogs, little-neck size, opened and left in the half shell
3/4 cup soft bread crumbs (French or Italian)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
5 Tbsp chopped parsley, preferably flat Italian kind
4 to 6 Tbsp olive oil
1 clove garlic minced
Preheat oven to 500 degrees F. Partiallly filll a shallow baking dish (a rimmed
cookie sheet is suggested) with rock salt. Set the half-shell quahogs on the
salt. Mix the bread crumbs, black pepper, 3 Tbsp of the parsley, and the optional
cayenne pepper. Spoon this mix equally over the clams. Mix the oil and garlic
thoroughly; pour carefuly over each clam. Bake for about 10 minutes. If the
crumbs have not sufficiently browned, place the dish under the broiler till
golden. Sprinkle clams with remainder of parsley and serve immediately.
Yield: 6 to 8 servings
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1 cup water
2 cans minced clams drained (save)
1 chicken bouillon cube
2 cups diced potatoes
2 cups carrots, sliced
1.5 cups minced onion
1 tbsp chopped parsley
1 can cream of celery soup
2 cups milk
2.5 tsp salt (seasoned)
8 oz shredded white cheese (Monterey Jack)
Pour water and juice from drained clams into saucepan. Add potatoes, carrots
(cubed), onions and parsley. Simmer until the veggies are tender. Add soup,
clams, milk, cheese and salt. Mix thoroughly. Heat, but do not boil. Serving
Size: 6
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4 strips bacon- diced
1 small onion- chopped
2 stalks celery- chopped
1/2 green pepper- chopped
1 clove garlic- minced
1 bay leaf
2 15 oz cans clams and liquid
1/2 cup water
4 medium raw potatoes- diced
1 tsp worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
2 cups milk
Saute bacon, onion, celery, green pepper and garlic for 10 minutes. Add bay
leaf, liquid from clams, water, diced potatoes, salt and pepper. Simmer until
potatoes are barely tender. Add clams, milk and worcestershire sauce and heat
through. Do Not Allow to Boil! Remove bay leaf and serve. Serves 4
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6.5 oz. Can of Chopped Minced Clams
Cup of Sour Cream
1 Tbsp. Dehydrated Minced Onions
1 tsp. Worcestershire Sauce
1/2 tsp. Lemon Juice
2 Tbsp. Clam Juice
4 Drops of Hot Pepper Sauce
Pinch of Garlic Powder
Drain clams and retain juice. Mix all ingredients together and let stand at
least 1 hour before serving. Garnish with chopped chives & serve with crackers.
Serves 4
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5 tablespoons butter
2 cups (about) minced or ground clams
2 cups (about) finely chopped peeled potatoes
1/2 cup minced scallions, green and white parts, or onion
1 teaspoon minced garlic
salt and freshly ground black pepper to taste
4 poached or soft-boiled eggs (optional)
Melt 2 tablespoons of the butter in a 12-inch non-stick skillet over medium
heat. Mix together the clams, potatoes, scallions, and garlic; when the butter
foam subsides, spread the mixture in the pan and flatten with a spatula. Lower
the heat, season with salt and pepper, and cook slowly until browned on the
bottom, about 20 minutes (check by lifting a corner with a spatula). Slide the
cake onto a plate, top with another plate, and invert. Melt another 2 tablespoons
butter in the pan and, when it melts, return the cake to the pan. Cook until
browned. Spread with the remaining tablespoon of butter and serve, with or without
poached eggs.
Tenderized conch or minced shucked oysters can be substituted for the clams.
Yield: 4 servings
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1-15 oz. can Whole Ocean Clams
2 medium onions, quartered
1 red bell pepper, cut in eighths
1/2 lb. fresh mushrooms
8 cherry tomatoes
1 small can pineapple chunks
1/4 lb. butter
1 tsp. garlic powder
1/4 tsp. black pepper
prepared rice of your choice
Skewer Whole Ocean Clams, onions, pepper, mushrooms, tomatoes and pineapple.
Melt butter with garlic powder and black pepper. Brush assembled skewers with
butter mixture. Broil or bake at 450 degrees F. for 10-12 minutes. Baste often.
Serve on a bed of prepared rice.For best results, prepare over an open flame
on your grill.
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1 7-1/2 oz can minced clams
Grated rind of 1 lemon
1 tsp lemon juice
1/3 cup stiff mayonnaise
Salt
Paprika
8 thin slices of white bread
3 egg whites
Combine well-drained clams, lemon rind, mayonnaise, salt to taste and a dash
of paprika. Set in refrigerator while preparing bread rounds. With a 2 inch
cookie cutter, cut 3 rounds from each slice of bread. Arrange the 24 rounds
on a cookie sheet. Put it under a hot broiler. Leave broiler door open and watch
carefully until rounds are toasted, less than 1 minute. Take rounds out with
a pancake turner as they brown. Toast only one side. Beat egg whites stiff,
fold them into the clam mixture, and mound it high on the untoasted sides of
the rounds. Put them back on the cookie sheet and sprinkle lightly with paprika.
Put them back under the broiler. Again leave broiler door open and stand by
with the pancake turner. The meringues will puff and brown in 1/2 minute. Serve
at once. Yield: 24 rounds, 8 servings.
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1-15 oz. can Whole Ocean Clams
1/2 tsp. minced garlic
2 Tbsp. olive oil
1 c. italian style bread crumbs
parmesan cheese
Cook reserved juice until reduced by half. Add garlic and olive oil. Simmer
5 minutes. Add bread crumbs and mix until sauce is absorbed. Place several clams
in shell or mold. Cover with bread crumb mixture. Garnish with parmesan cheese
and bake at 475 degrees F. until browned, 12-15 minutes. Number of servings
depends on size of mold or shell.
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2 dozen clams (cherrystone, littleneck or topneck)
6 tbsp butter or margarine
4 eggs
2 cups milk
Salt and pepper
3 potatoes, diced
1 small onion chopped
1 cup biscuit mix
Dash of nutmeg
4 tbsp grated Cheddar cheese
Preheat oven to 400 degrees F. Shuck clams, drain and coarsely chop meats.
Dice potatoes, boil until tender and drain. Melt butter or margarine in a skillet.
Add onion and saute until transparent. In a blender, mix eggs, biscuit mix,
milk, dash of nutmeg, salt, pepper and grated cheese. Blend until smooth (15
seconds on high speed, or 1 minute with a hand beater). Grease a 10-inch pie
plate. Mix potatoes, onions and clams in pie plate. Pour biscuit mixture over
potatoes and clams. Bake until golden brown, approximately 35-40 minutes. Yield:
4 to 6 servings
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3 Tbsp. peanut, soy or vegetable oil
1-15 oz. can Whole Ocean Clams, drained, juice reserved
1- 61/2 oz. can water chestnuts, drained
1-61/2 oz can bamboo shoots, drained
1/2 lb. fresh or frozen snow peas
rice of your choice
Prepare rice with reserved clam juice. Heat oil in wok until very hot. Add
vegetables and toss until cooked al dente. Add Whole Ocean Clams just prior
to serving. Toss until heated thoroughly. Serve over rice with soy sauce or
hot mustard. Yield: serves four.
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Clear Broth Clam Soup with Pastina
1-15 oz. can Whole Ocean Clams
1-14 oz. can clam juice
2 tap. black pepper
2 Tbsp. olive oil
1/3 c. scallions, chopped
1 c. pastina (small pasta noodles)
Warm Whole Ocean Clams, clam juice, spices, olive oil, and scallions in a sauce
pan or crockpot. In a separate pot, prepare pasta according to package directions.
Drain pasta and add to crockpot when other ingredients are hot.
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51 oz. Can of Chopped Sea Clams
46 oz. Can of Sea Clam Juice
1 Tbsp. Olive Oil
1 Bunch Spring Onions
3.5 ounce Boil-in-Bag Rice
1 tsp. Coarse Black Pepper
1 Pinch Cayenne Pepper
1 tsp. Garlic Powder
Combine and heat Sea Clams & their juice. Add an additional can of sea
clam juice, olive oil, garlic powder, and peppers. This can be accomplished
in a large stove top pot, or an electric soup cooker. Allow to cook at least
one hour, do not boil. 20 Minutes prior to serving, add the chopped spring onions
and the brown rice to hot ingredients. Yield: 10-10 ounce bowls or 17-16 ounce
cup
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2 cups finely crushed oyster crackers
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon ground marjoram
2 eggs
1 (10-ounce) can whole baby clams, drained, or fresh clams, shucked
Vegetable oil for frying
Mix cracker crumbs, poultry seasoning, salt, cayenne, garlic powder and marjoram
in large plastic bag; set aside. Beat eggs slightly in small mixing bowl. Gently
stir in clams. Remove a few clams with a slotted spoon and add to cracker mixture.
Shake to coat well. Remove clams from cracker mixture; set aside. Repeat with
remaining clams. Heat 2 to 3 inches of oil in deep-fryer or large saucepan to
375 degrees F (190 degrees C).
Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on
paper towels. Serve immediately. Yield: 2 to 4 servings
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Fresh Clams in Tomato-Parsley Broth
2 pounds Manila or other medium clams, scrubbed under running water
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 salt-packed anchovy
3 tablespoons chopped fresh Italian parsley
1 pound ripe Italian plum tomatoes, peeled, seeded, and finely diced
Salt to taste
Freshly ground black pepper to taste
3 tablespoons heavy cream
8 thin slices country-style bread, toasted and rubbed with garlic
Soak the clams in 15 minutes in cold water to extract any sand. Drain and put
in a large skillet, cover, and cook over medium heat for 5 minutes. Discard
any unopened shells. Cool to room temperature. Using a slotted spoon, remove
the clams and strain the broth that will have seeped out of the shells. Heat
the oil in a skillet over low heat. Sauté the garlic, anchovy, and parsley
for 6 minutes, stirring constantly. Add the tomatoes, clams, clam broth, salt,
and pepper and mix until well blended. Cook for 10 minutes. Stir in the cream
and cook until warmed through. Divide the warm bread among four bowls, top with
soup, and serve immediately. Yields: 4 servings
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2 tablespoons olive oil
2 dozen littleneck clams, cleaned and scrubbed
1/2 cup finely chopped onions
2 tablespoons chopped garlic
1/4 cup dry white wine
1 pound linguine, cooked al dente
2 tablespoons finely chopped fresh parsley leaves
In a large saute pan, with a lid, add the oil. Heat the oil over medium heat.
When the oil is hot, add the clams. Season with salt and pepper. Cover and saute
for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to saute for
2 minutes or until the shells completely open, discard any shells that do not
open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes.
Add the parsley and mix well. Serve on a large platter. Drizzle with olive oil
and serve.
Yield: 4 to 6 servings
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1-15 oz. can Whole Ocean Clams
1/2 c. mayonnaise
1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 Tbsp. juice
Chill can of Whole Ocean Clams. Mix remaining ingredients to prepare a sauce.
Drain ocean clams and dip in sauce. Yield: serves4.
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Linguini and Clams in Parchment
2-1/2 pounds clams, the smallest you can find
1/4 to 1/3 cup extra virgin olive oil
3 garlic cloves, minced
2-3 anchovy fillets, chopped
chopped fresh red chili pepper or dried red pepper flakes to taste
1-1/2 pounds fresh ripe plum tomatoes, seeded and diced
1/2 cup dry white wine
salt to taste
1 pound linquini
2 tablespoons finely chopped flat leaf italian parsley or regular parsley
Parchment paper
Soak the clams in cold water for 20 minutes to purge them of sand. Wash and
scrub them well under cold running water. Discard any clams that stay open when
handled or tapped. Put the clams in a large saucepan with 1 cup water. Cover
the pan and cook over high heat until the clams open. Remove them to a bowl
with slotted spoon as they open. Toss out any clams that do not open. Bring
the cooking liquid back to a boil and cook until it is reduced by half, 2-3
minutes. Line a strainer with paper towles and strain the thickened liquid into
a small bowl to remove any sandy deposits. Set aside. Remove the clam meat from
half of the shells, and leave the other clams in their shells. Heat the oil
in a large skillet over high heat. Add the garlic, anchovies and chili pepper,
and stir once or twice. Add the tomatoes and cook until they begin to soften,
2-3 minutes. Add the wine and the reserved clam liquid. Season with salt and
cook, stirring until liquid reduces by half, 2-3 minutes. (Do not reduce the
liquid too much or the completed dish will be dry). Add all the clams and the
parsley and mix quickly to combine them, Turn off the heat under the skillet.
Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Add 1 tablespoon
of salt and the linquini. cook uncovered, over high heat until the pasta is
cooked only halfway through. Drain the pasta, add it to the skillet with the
sauce, and mix everything well off the heat. Taste and adjust the seasoning.
Place 2 large sheets of parchment paper on a large baking sheet and brush each
sheet lightly with oil. Divide the pasta between the 2 parchment sheets, placing
it slightly off center. Fold the parchment over the pasta and fold the edges
to make a border and seal the edges. Make sure not to wrap the bundles too tightly.
There should be plenty of empty space around the pasta so the bundles can puff
up as they cook. Bake for 7-8 minutes. Unwrap the parchment sheets and place
pasta and every bit of sauce into serving dishes. Or if only two people. Put
bundles on two large plates and let guest open the bundles when ready to eat.
Serve at once.
Yields: 2 to 6 servings
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1/2 c. olive oil
2 Tbsp. minced garlic
1/8" c. sweet red pepper, chopped
1 c. dry white wine
1-15oz can Whole Ocean Clams, drained, juice reserved
1 Tbsp. fresh parsley, chopped
1/2 tsp. red pepper flakes
Sauté minced garlic and sweet red pepper in olive oil. Turn up heat
and add wine and reserved clam juice. Cook until volume is reduced by half.
Reduce heat and add Whole Ocean Clams, parsley and red pepper flakes. Serve
over linguine. Yield: serves four.
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1/2 cup dry white wine
30 Manilla clams or 20 hard-shell clams, scrubbed
2 tablespoons dry white wine or water
1/2 tsp saffron threads
1/4 cup unsalted butter
1 cup sliced (1/4-inch) onions
Salt
6 to 8 ounces dried linguine
2 tablespoons olive oil
1 teaspoon (or more to taste) grated fresh ginger
1 teaspoon finely minced garlic
2 cleaned squid, cut into 1/2-inch rings, tentacles halved if large, or 10 deveined
shelled medium shrimp
1 cup diced (1/2-inch) fresh tomatoes
1 tablespoon chopped cilantro
Heat 1/2 cup wine in a large saute pan over high heat. Add the clams, cover,
and steam until opened, shaking the pan a few times. Remove the clams with a
slotted spoon and let stand until cool enough to handle. Strain the cooking
liquid through cheesecloth. Remove the clams from their shells, place in a bowl,
and cover with the strained liquid. Heat a large pot of salted water to boiling.
Heat 2 tablespoons wine or water in a small pan, add the saffron, and let steep.
Heat the butter in a large saucepan over medium heat. Add the onion and cook
until translucent. Stir in the saffron infusion and cook for a minute or two
until the onions take on the saffron flavor and hue. Add the pasta to the boiling
water and cook until al dente.
Meanwhile, heat the olive oil in a medium saute pan over medium heat. Add the
ginger and garlic and cook a minute or two. Stir in the squid, clams with their
liquid, onion, and tomatoes. Cook, stirring contstantly, until the squid is
cooked through. Stir in the cilantro. Drain the pasta and transfer to a pasta
bowl. Add the sauce and quickly toss to combine. Serve hot.
Yield: 2 servings
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5 cups water
3 dozen chowder (quahog) or cherrystone clams, scrubbed
5 slices bacon, finely chopped
1 large onion (12 ounces), finely chopped
2 large carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 pound all-purpose potatoes (3 medium), peeled and finely chopped
1/2 bay leaf
1-1/4 teaspoons dried thyme
1/4 teaspoon ground black pepper
1 can (28 ounces) plum tomatoes
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat.
Add clams; heat to boiling. Reduce heat; cover and simmer until clams open,
5 to 10 minutes, transferring clams to bowl as they open. Discard any clams
that have not opened. When cool enough to handle, remove clams from shells and
coarsely chop. Discard shells. Strain clam broth through sieve lined with paper
towels into bowl. In same clean saucepot, cook baon over medium heat until browned;
add onion and cook until tender, about 5 minutes. Add carrots and celery; cook
5 minutes. Add clam broth to bacon mixture in saucepot. Add potatoes, remaining
4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover
and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with
side of spoon. Simmer 10 minutes longer. Stir in chopped clams and heat through.
Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as
needed. Yield: about 12 cups or 12 first-course servings
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2 pounds shelled clams
2 onions, minced
2 cloves garlic, crushed
1/3 cup olive oil
5 tbsp chopped parsley
2 tbsp lemon juice
1/2 tsp salt
1 tsp pepper
1 small head lettuce
2 hard-cooked eggs, cut into wedges
2 tomatoes, sliced
Fresh dill sprigs for garnish
Place clams in bowl. In separate bowl combine onion, garlic, olive oil, parsley,
lemon juice, salt, and pepper; pour over clams. Cover and refrigerate 2 to 3
hours. Drain clams; reserve marinade. Place lettuce leaves on large platter.
Arrange marinated clams with marinade to taste on top of lettuce. Place egg
wedges and tomato slices around clams. Garnish with dill sprigs and serve. Yield:
8 servings
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51 oz. Chopped Sea Clams
1 Medium Onion (chopped)
1 Green Bell Pepper (chopped)
1 Red Bell pepper (chopped)
1/2 Cup. Mild Banana Pepper Rings
1 Tbsp. Oregano
1 tsp. Black Pepper (coarsely ground)
1/2 tsp. Garlic Powder
10 oz. can sliced Black Olives (drained)
1/2 lb. Crumbled Feta Cheese
12 oz. Oil-Based Dressing
Drain Sea Clams (save juice for your seafood sauces prepared in your kitchen).
Chop vegetables according to instructions, combine all ingredients with your
favorite oil-based salad dressing. Serves 4
Applications:
Pasta Salad: mix with 2lbs. of colored pasta
Stuffed Vegetables: for light lunch, serve in stuffed tomato or avocado.
Greek Salad: serve on bed of assorted greens.
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Microwave Steamed Clams or Mussels
1 dozen clams or 3/4 to 1 pound mussels, scrubbed well
1/4 cup melted butter
Lemon wedges (optional)
Herbs and other seasonings to taste
Arrange the clams or mussels around the outer rim of a 10- to 12-inch shallow
round microwaveproof dish, leaving the center open. Cover tightly and cook on
HIGH (100%) for 2-1/2 to 5 minutes, or until all the shells have opened, rotating
the dish once in the middle of cooking time if necessary. Serve with melted
butter, lemon wedges, and/or herbs and seasonings, and the broth from the cooking.
NOTE: To double: The most efficient way to double clams and mussels is
in 2 separate batches. Put in another plate while people begin eating and you
won't miss a beat. Mussels will open faster than clams because the muscles fastening
them shut are smaller than the clams'. However, because mussels are often meatier
and larger than clams, they may take a little longer to cook once the shell
is opened. A glass cover and casserole will allow you to watch as they open
up.
Yield: 1 serving as a main course, 2 as a first course
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Mushrooms Stuffed with Whole Clams
24 mushrooms, 2 inches in diameter
3 tbsp butter, melted
24 littleneck clams, shucked
5 tbsp horseradish
8 tbsp mayonnaise
1 tsp Worcestershire sauce
6 drops Tabasco sauce
Remove stems from mushrooms and reserve for another use. Wipe mushroom caps
with a towel, dip in butter, and place, rounded side down, on a rack on a cookie
sheet. Place 1 clam in each mushroom cap. Mix together remaining ingredients
and spoon over clams. Broil about 6 inches from heat for about 8 minutes or
until mushrooms are tender and topping begins to brown.
Yield: 6 servings
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1/3 Stick of Butter
1 sm. Chopped Onion
6.5 oz. Chopped/Minced clams
15 oz. can clam juice
2 Medium Potatoes
1/2 tsp. Salt
1 Stalk of Fresh Celery (chopped)
1/2 tsp. Dill
1/2 tsp. Black Pepper
2 Cups Half & Half
3 Tbsp. Flour
Melt butter in soup pot and sauté celery and onions until translucent.
Add the can of juice along with the juice drained from clams to the pot. Add
potatoes, dill, pepper, and salt to the pot and boil until potatoes are done,
but firm. Dissolve flour into the half and half and combine with other ingredients.
Cook on low heat for 1/2 hours. Serves 4
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1/2 pound small shrimp, unshelled
1 pound very small squid (calamari), cleaned and cut into 1/2-inch rings
1 pound mussels, unshelled
1 pound small clams (littlenecks), unshelled
Coarse-grained salt
2 cups cold water
2 large cloves garlic, peeled
3/4 cup olive oil
2 pounds canned tomatoes, preferably imported Italian, undrained
Salt and freshly ground black pepper
1/2 cup dry white wine
1 pound dried perciatelli pasta, preferably imported Italian
20 large sprigs Italian parsley, leaves only
Place shrimp, squid, mussels, and clams in 4 different bowls of cold water
with a little coarse salt added to each, and soak for 30 minutes. Drain the
shrimp and rinse under cold running water, then shell them. Place the shrimp
in a small bowl; put the shells in a small saucepan. Pour the cups cold water
over shells, place saucepan over medium heat, and simmer for 30 minutes. Strain
the broth (it should yield about 1 cup), discard the shells, and set aside until
needed. Coarsely chop the garlic on a board. Place a small saucepan with 1/4
cup of the oil over medium heat. When the oil is warm, add the garlic, saute
for 2 minutes, then add the tomatoes and simmer for 30 minutes, seasoning to
taste with salt and pepper. Pass the contents of the saucepan through a food
mill, using the disc with smallest holes, into a flameproof casserole. Set casserole
over low heat to reduce liquid for 15 minutes. Meanwhile, drain the squid and
rinse under cold running water. Place another medium-sized saucepan with 1/4
cup of oil over low heat. When the oil is warm, add the squid and saute for
5 minutes. Season with salt and pepper, and keep adding the shrimp broth until
the squid is tender, for 10 to 20 minutes, depending on the size of the squid.
Bring a large pot of cold water to a boil and add coarse salt to taste. Once
the squid are cooked, add the pasta to the boiling water and cook for 8 to 11
minutes depending on the brand: that is, 1 minute less than for normal al dente.
As the pasta cooks, drain the mussels and clams, scrub them under cold water,
then place in a large skillet with the remaining 1/4 cup of olive oil. Place
over high heat, cover, and cook for 10 minutes, by which time they should be
opened. (Discard any that remain unopened.) Add the shrimp to the pan with the
squid and cook for 3 minutes. When the pasta is ready, drain it, transfer to
the skillet with the mussels and clams, add the tomato sauce with the shrimp
and squid, then mix very well and let cook for 1 minute more to all the pasta
to absorb some of the sauce. Transfer to a warmed serving platter, sprinkle
the whole parsley leaves over, and serve.
Yield: 4 to 6 servings
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Whole Ocean Clams
lemon juice
butter
clam shells
bread crumbs
bacon
Place 1 or 2 Whole Ocean Clams in a clam shell. Sprinkle with lemon juice.
Lightly top with bread crumbs. a pat of butter and a small piece of bacon. Bake
at 325 degrees F. for 15 minutes.
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Whole Ocean Clams
lemon slices
lettuce
cocktail sauce
Chill can of Whole Ocean Clams. Arrange clams around cocktail sauce on a bed
of lettuce. Garnish with lemon slices.
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Ragout of Fresh Clams with Artichokes and Tomatoes
4 medium to large artichokes
1 lemon
1/4 cup olive oil
3/4 cup fresh bread crumbs
1 small onion, finely diced
3 large garlic cloves, minced
3 medium tomatoes, peeled, seeded, and chopped
1 sprig of fresh thyme or a pinch of dried
1 cup homemade fish stock, light chicken stock, or reduced-sodium canned chicken
broth
1/4 cup dry white wine or dry vermouth
1/4 to 1/2 teaspoon crushed hot red pepper, to taste
2 dozen small clams, well scrubbed
2 tablespoons minced fresh basil
Salt and freshly ground black pepper
1 pound hot cooked linguine or spaghetti
With a small sharp knife, cut away the top of each artichoke. Cut a flat bottom
on each, then peel away all the leaves from the bottoms. Remove the fuzzy choke
and trim the bottoms down to a neat white portion. Cut the lemon in half and
squeeze the juice of one half into a small bowl of water. Add the artichoke
bottoms to the water as they are peeled to keep them from discoloring. In a
large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add
the bread crumbs and cook, stirring constantly, until they are crisp, 2 to 3
minutes. Remove the bread crumbs from the skillet and set aside. Heat the remaining
2 tablespoons olive oil in the same skillet. Add the onion and garlic and cook,
stirring often, until they begin to soften, 3 to 5 minutes, watching closely
so the garlic does not brown. Add the tomatoes, thyme, fish stock, wine, and
hot red pepper. Remove the artichokes from the water, cut into 6 wedges each,
and add them to the skillet. Cover and bring to a boil. Reduce the heat to medium-low
and simmer until the artichokes are tender, 12 to 15 minutes.
Arrange the clams atop the vegetable mixture in the skillet. Cover and cook
over medium-high heat just until all the clams have opened, 3 to 5 minutes.
Add the basil and season with salt and pepper to taste. To serve, divide the
linguine among 4 shallow soup or pasta bowls and top with a portion of the clams
and sauce. Cut the other half of the lemon into wedges and add one to each bowl.
Sprinkle with the bread crumbs and serve at once. Yield: 4 servings
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4 pounds small clams, about 5 dozen
6 large cloves of garlic, sliced
6 stems fresh parsley
8 cups water
1 cup white wine
7 cups clam juice or fish stock
1/2 cup white onion, finely diced
7 tbsp butter or margarine
2-1/2 cups arborio rice
4 tsp garlic, very finely minced
4 tbsp Roma tomatoes, chopped
4 tbsp hot New Mexico chile powder (or a mixture of medium Molido and cayenne)
4 tbsp red bell pepper, diced
4 tbsp yellow bell pepper, diced
6 tbso fresh imported Parmesan cheese, finely grated
2 tsp fresh parsley, finely chopped
Scrub the clams and discard any dead ones.
In a wide-bottomed stainless steel or enamel pan, place the sliced garlic, parsley,
4 cups of water, wine, and the clams in a single layer. Cover and bring to a
boil, simmer over low heat until the clams open up, no more than 4 to 5 minutes.
Turn the heat off and let sit for a further 5 to 10 minutes. Remove the clams
from the broth and extract the meat from the shells. Discard any shells that
do not open. Allow the broth to cool, remove the garlic and parsley, and strain,
if necessary, to remove sand or other foreign particles. Combine the broth with
enough clam juice to equal 11 cups of liquid. Saute the onion with 3 tbsp of
butter, over medium heat in a large pan, until soft, about 15 minutes. Add the
rice and cook for 5 minutes, over medium heat, stirring constantly (cooking
any longer will make the rice tough). Add 2 cups each of water and clam juice,
alternating 1 cup of water, 1 cup of juice, stirring continuously. This should
be absorbed after about 10 minutes or so, then add, alternately in 1/2 cup increments,
2 cups of water and 1 cup of clam juice, stir and allow to absorb for another
5 to 10 minutes. At this stage the rice should be about 1/2 cooked. (If preparing
this dish ahead of time, stop at this point and lay out the rice on a long flat
sheet pan to prevent it gumming together.) Add the minced garlic, tomatoes,
and chile powder and continue stirring and cooking over medium heat for 10 minutes.
Then add a further 4 cups of clam juice, 1/2 cup at a time. Add the peppers
and add another 3 cups of clam juice, in 1/4 cup increments and allow to absorb
for 8 to 10 minutes. Add the clams and the remaining 1 cup of clam juice in
1/4 cup increments and allow the liquid to absorb for 2 to 3 minutes. Remove
the pan from the heat, stir in the remaining butter and cheese and garnish with
parsley sprinkled on top. Serve hot. Yield: 4 servings
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12 fresh New Jersey littleneck clams
salt
cornmeal or all-purpose flour
For the topping:
1 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
1 tablespoon fine bread crumbs
1 tablespoon chopped roasted red sweet pepper
1 teaspoon chopped fresh parsley
2 tablespoons finely chopped pancetta or bacon
dry white wine
1 lemon, cut into wedges
Scrub the clams to remove exterior dirt. Preheat a broiler. In a mixing bowl,
combine all the ingredients for the topping and mix well. Working over a bowl
to catch any clam juice, open clams, cutting the flesh from the shell cavity
to make it easier to lift out when eating. Leave the whole clam meat in one
of its shells and discard the other shell. Spoon equal amount of topping on
each clam. Drizzle clam juice from the bowl over the topping and sprinkle lightly
with wine to keep the clams moist and prevent them from burning. Place in a
flameproof baking dish 9 inches from the broiler. Broil for about 6 minutes,
watching carefully to be sure the topping does not burn. If it browns too quickly,
move farther from the flame and add a little more clam juice or wine before
returning them to the oven. Serve hot with lemon wedges.
Yield: 2 servings
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1/4 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 large green bell pepper, stemmed, seeded and chopped
2/3 cup chopped parsley
1 can (15 oz) tomato sauce
1 can (28 oz) tomatoes
1 cup dry red or white wine
1 bay leaf
1 tsp dry basil
1/2 tsp dry oregano leaves
12 clams in shell, suitable for steaming, scrubbed
1 lb large shrimp, (30 per lb), shelled & deveined
2 live or cooked large Dungeness crab (about 2 lbs each), cleaned and cracked
In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper
and parsley; cook, stirring often, until onion is soft. Stir in tomato sauce,
tomatoes (break up with spoon) and their liquid, wine, bay leaf, basil, and
oregano. Cover and simmer until slightly thickened, about 20 minutes. To broth,
add clams, shrimp and crab. Cover and simmer gently until clams pop open and
shrimp turn pink, about 20 minutes. Ladle hot broth and some of each shellfish
into large bowls. Serve with warm sourdough bread.
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2 cans (6-1/2 ounces) minced clams
1 package Uneeda crackers (see note)
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon hot pepper sauce
1/4 cup green pepper, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
8 tablespoons butter, melted
Pour both cans of clams, plus the liquid from one of the cans, into a large
mixing bowl. Crush crackers coarsely with rolling pin or blender, but not too
fine. Add remaining ingredients, except butter, to clams. Mix well. Add melted
butter and mix very thoroughly. Cover and refrigerate for 20 to 30 minutes.
Shape mixture into 3/4 inch balls. These may be prepared up to this point a
day in advance (cover tightly and store in the refrigerator). Place clam balls
on an ungreased cookie sheet and bake in a preheated 325-degree F oven for 12
to 15 minutes. Serve immediately. Yield: about 3 dozen clam balls
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1/4 lb. butter
fresh garlic, minced
1-15 oz. can Whole Ocean Clams
Prepared rice of your choice
In a skillet, sauté butter and garlic. Add Whole Ocean Clams and 1/2
c. reserved juice. Heat to temperature desired and serve with prepared rice.
Yield: serves 3-4.
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4 quarts littleneck clams (about 1-2/3 cups
cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)
Clean the clams and place them in a large pot along with the garlic and water.
Steam the clams just until opened, about 6 to 10 minutes, depending upon their
size. Drain and shell the clams, reserving the broth. Mince the clam flesh,
and set aside. Filter the clam broth either through coffee filters or cheesecloth
and set aside. In a large, heavy pot slowly render the salt pork. Remove the
cracklings and set them aside. Slowly cook the onions in the fat for about 6
stirring frequently, or until cooked through but not browned. Stir in the flour
and cook, stirring, for 3 minutes. Add the reserved clam broth and Fish Stock,
and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes,
lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the
chowder until it is the temperature you prefer. Serve in large soup bowls with
oyster crackers on the side.
Serves 8
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Soy Ginger Sauce for Steamer Clams
1/2 c. Lite Soy Sauce
1/2 juice from Lemon
1 tsp. Ginger
1 tsp. Garlic Powder
2 Tbsp. Brown Sugar
1/4 c. spring onions, sliced very thin
1/4 c. White Rice vinegar
Combine all ingredients except the onions and heat gently until sugar is dissolved.
Add the onions at the time of serving. Application: Use for dipping steamer
clams
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Steamed Clams with Bacon and Beer
4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
3 pounds manila clams, scrubbed well
1 cup beer, water or chicken stock
Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion
and garlic and continue cooking until the bacon is nicely browned and the onion
is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover
the pot and steam the clams for 6-7 minutes, until they open. Discard any clams
that do not open. Stir gently to mix with the bacon, garlic and onion, and serve
immediately.
Yield: 4 servings
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Stir-Fried Clams in Black Bean Sauce
2 dozen littleneck or cherrystone clams
3 tablespoons vegetable oil
2 tablespoons finely shredded ginger
1 tablespoon finely minced garlic
1/2 cup chicken broth
2 tablespoons rice cooking wine (Shao Hsing brand preferred)
2 tablespoons Chinese dried black beans, well rinsed
1 scallion, finely shredded
Thoroughly wash the clams in several changes of cold water, discarding any
open clams. Scrub the shells with a vegetable brush to remove grit and rinse
well. Drain the clams in a colander. Heat a 14-inch flat-bottomed wok or skillet
over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, ginger
and garlic, and stir-fry 30 seconds, or until fragrant. Add the remaining 2
tablespoons vegetable oil, beans and clams, and stir-fry 3 to 4 minutes, or
until the shells just begin to open. Add the broth and rice wine and cover 2
to 3 minutes, or until some of the shells have opened. Transfer the opened clams
to a platter and continue stirring uncovered, on high heat until all the clams
have opened and the broth is reduced slightly, about 3 to4 minutes. Stir in
the Chinese black beans. Discard any unopened clams. Garnish with the scallion.
Serve immediately. Serve with rice to 4 to 6 as part of a multicourse meal
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Stove-Top New England Clambake
2 to 3 pounds rockweed (or fresh spinach blended with 4 teaspoons salt
4 (1-1/2 pound) live lobsters
8 ears of corn, shucked
4 pounds steamer clams, soaked to remove sand
1/2 pound unsalted butter, melted
Into a clam-steamer or large kettle (about 20 quarts), pour 1 inch of water.
Divide the rockweed or spinach and salt in 4 equal parts. Place one quarter
in the bottom of the steamer, and nestle the lobsters on top. Cover the lobsters
with another layer of rockweed, and position the corn on it. Cover the corn
with a third layer of rockweed, and scatter the clams over it. Cover the clams
with the last of the rockweed. Bring the steamer to a boil over high heat, covered,
and steam the "bake" for 30 to 45 minutes, or until the clam shells
have opened wide. Divide the lobster, clams and corn between four large platters,
and serve with equal portions of melted butter. Discard the rockweed.
Yield: 4 servings
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24 clams
3/4 cup dry white wine
1/4 cup water
1/2 tsp salt
3 tbsp olive oil
1/2 cup chopped onion
1/2 cup long grain rice
1/4 tsp pepper
1/2 tsp allspice
1/4 tsp cinnamon
3 tbsp currants
3 tbsp pine nuts
2 tbsp chopped parsley
Wash and scrub clams well discarding any that are open. Place clams in a large
pot with wine, water, and salt. Cover and steam for 10 minutes, until shells
open; drain and discard any that have not opened. Cool and remove clams from
shells. Reserve shells; strain pan juices and reserve. Saute onion in oil until
golden. Add rice and 1 cup strained juice; bring to a boil. Cover and reduce
heat to low; cook for 15 minutes. Add peppers, spices, currants, pine nuts and
parsley to saucepan; simmer 5 minutes. Remove from heat and let cool. Dice the
clams and add to rice mixture. Stuff shells with mixture. Refrigerate until
well chilled; then serve.
Yield: 8 servings
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