wiseguy21690
Assistant Cook
Anyone got good clam recipes besides chowder or clams casino?
Clams
- Thread starter wiseguy21690
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Try alfredo sauce with baby clams...to die for over linguini. Do you need an alfredo recipe?
Mediterranean Clam Salad
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.
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.
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.
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.
Clams Stir Fry
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.
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.
Clam-Kabob
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.
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.
Scampi
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.
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.
Clams Parmesan
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.
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.
Bacon 'N Cheddar Clams
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
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
Imperial Clams
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.
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.
Clam Fritters
1/4 C. all-purpose flour (unsifted)
1/2 Tsp. baking powder
1 egg
1 1/2 C. minced or ground clams
half butter or margarine
half salad oil (about 1/4 c. each)
salt and lemon wedges (optional)
In a bowl combine flour, baking powder and egg with
clams; mix until batter is well blended. In a wide frying pan,
heat butter and oil (1/4-inch deep), over high heat until it
foams but doesn't brown. Drop clam batter into hot fat by
heaping tablespoonfuls, adding as many spoonfuls as will fit
without crowding.
Cook, turning once until fritters are browned on both
sides (less than a minute on each side). Remove from pan,
drain briefly on paper towels and arrange on warm serving
platter; keep warm until all fritters are cooked. Add more
butter and oil to pan, if necessary and repeat process with
remaining clam batter. When all fritters are done, salt to
taste, if desired and serve immediately. Garnish with lemon
wedges. Makes about 20 fritters (2-inches in diameter).
1/4 C. all-purpose flour (unsifted)
1/2 Tsp. baking powder
1 egg
1 1/2 C. minced or ground clams
half butter or margarine
half salad oil (about 1/4 c. each)
salt and lemon wedges (optional)
In a bowl combine flour, baking powder and egg with
clams; mix until batter is well blended. In a wide frying pan,
heat butter and oil (1/4-inch deep), over high heat until it
foams but doesn't brown. Drop clam batter into hot fat by
heaping tablespoonfuls, adding as many spoonfuls as will fit
without crowding.
Cook, turning once until fritters are browned on both
sides (less than a minute on each side). Remove from pan,
drain briefly on paper towels and arrange on warm serving
platter; keep warm until all fritters are cooked. Add more
butter and oil to pan, if necessary and repeat process with
remaining clam batter. When all fritters are done, salt to
taste, if desired and serve immediately. Garnish with lemon
wedges. Makes about 20 fritters (2-inches in diameter).
GARLIC CLAMS
12 Cloves fresh garlic, minced
1 Bunch green onions, minced
1/2 c Butter
1/4 c Vegetable oil
1/2 c Chopped parsley
1 t Italian seasoning
1 c Dry white wine
1 c Clam juice
1 c Water
24 Cherrystone clams, cleaned
In large skillet, saute garlic and onion in butter and oil for 1 minute.
Add parsley and seasoning. Add wine, clam juice and water and cook 2
minutes. Now add clams and cook covered until clams open, about 10
to 12 minutes. Serve in bowls.
12 Cloves fresh garlic, minced
1 Bunch green onions, minced
1/2 c Butter
1/4 c Vegetable oil
1/2 c Chopped parsley
1 t Italian seasoning
1 c Dry white wine
1 c Clam juice
1 c Water
24 Cherrystone clams, cleaned
In large skillet, saute garlic and onion in butter and oil for 1 minute.
Add parsley and seasoning. Add wine, clam juice and water and cook 2
minutes. Now add clams and cook covered until clams open, about 10
to 12 minutes. Serve in bowls.
Rhode Island Clam Cakes
4 cups Flour
8 teaspoons Baking Powder
3 teaspoons Salt
1 teaspoon Pepper
4 each Eggs
2 cups Milk
1 pint clams, canned with liquid
2 cups Lard, or more -- For deep frying
Mix all of above (except lard). Deep fry at 375 by dropping
from oiled spoon. Salt and pepper after cooking.
4 cups Flour
8 teaspoons Baking Powder
3 teaspoons Salt
1 teaspoon Pepper
4 each Eggs
2 cups Milk
1 pint clams, canned with liquid
2 cups Lard, or more -- For deep frying
Mix all of above (except lard). Deep fry at 375 by dropping
from oiled spoon. Salt and pepper after cooking.
wiseguy21690
Assistant Cook
Thanks for all the great recipes. Now I have some new ways to enjoy my favorite shellfish.
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