Clam Recipes

Courtesy of www.marylandseafood.org

STEAMED CLAMS CHESAPEAKE

4 dozen small soft shell clams in shell (or 4 dozen regular little neck clams)
½ cup water
melted margarine or butter
salt and pepper, for sprinkling
seafood seasoning, for sprinkling (if desired)


Wash clams thoroughly. Place in pan. Sprinkle lightly with seasonings. Add water, cover tightly, and bring to boiling point. Reduce heat and steam 5 to 10 minutes or until shells open wide. Drain clams, reserving liquid. Strain liquid.

Serve clams hot in shells with separate containers of clam liquid and melted margarine or butter. Makes 4 servings as an appetizer; 2 servings as a main dish.

ROSEMARY’S BAKED CLAMS

2 8 ounce cans chopped clams (or chop 12 chowder-size hard clams in shell) with broth)
2 tablespoons oil
1 teaspoon garlic powder
1½ cups minced onions
1 teaspoon oregano
1 teaspoon parsley
¼ cup grated Parmesan cheese
salt and pepper, to taste
2 cups seasoned bread crumbs
2 dozen medium clam shells or aluminum shells


In a frying pan, cook onions in oil until translucent and slightly browned. Mix together remaining ingredients and add to onions. If mix is not moist, add additional oil. Place mixture in individual clam shells or aluminum shell. Sprinkle additional grated Parmesan cheese on top. Bake at 350°F for 20 minutes. Makes 24 appetizers.

CLAMS CASINO

24 Maryland littleneck clams (or Top neck Clams) in shell
1 tablespoon lemon juice
¼ teaspoon white pepper
6 slices bacon
1/8 teaspoon seafood seasoning
¼ cup onion, minced
1/3 cup green pepper, minced
1 teaspoon paprika
3 tablespoons chives, chopped
3 tablespoons Parmesan cheese
lemon slices and parsley for garnish
rock salt


Preheat oven to 400°F. Shuck clams, reserving liquid. Remove clams and cut into 3 pieces. Place back on one side of shell. Sauté bacon until slightly crisp. Drain and crumble. In a small bowl, mix together bacon and remaining ingredients. Place about 1 teaspoon of mixture on each clam. Spread a layer of rock salt 1/2 inch deep on a baking sheet. Mold clams into rock salt and bake for about 10 minutes. Garnish and serve hot.

SOLOMONS ISLAND CLAM CHOWDER

1 12 ounce can fresh shucked chowder-size hard clams(or 12 chowder-size hard clams in shell)
2 green peppers
3 strips bacon
3 cups water
liquid plus water to equal 2 cups
3 large potatoes
¼ cup (½ stick) margarine or butter
2 medium onions
3 carrots
salt and pepper, to taste


Drain clams, reserving liquid. Finely chop clams; strain liquid if necessary (shuck and chop clams if in shell; strain and reserve liquid).

Finely chop potatoes, onions, carrots, green peppers and bacon. Put in 4 quart pot, add water and bring to boil. Reduce heat, cover and simmer 40 minutes. Add clams and clam liquid; simmer 15 minutes more. Add margarine or butter, salt and pepper. Makes 6 generous servings.

HERBED CLAM FRITTERS

2 dozen shucked Chesapeake Bay soft shell clams with liquor
2½ cups flour
1 tablespoon parsley
1½ teaspoons salt
1/8 teaspoon onion
1½ teaspoons baking powder
1/8 short teaspoon garlic powder
¼ cup (1/2 stick) margarine or butter
1/8 teaspoon pepper
3 eggs, separated
oil for deep frying
1 cup beer


Put flour, salt and baking powder in large bowl. Melt margarine and add to dry ingredients. Lightly beat egg yolks and mix in well. Gradually add beer and allow to stand in warm place 1 hour.

Add clams, clam liquor and remaining seasonings. (If not proper consistency, add more flour or more beer.) Beat egg whites until stiff and fold in.

Drop batter by tablespoonful into hot oil (375°F). Cook until golden brown. Makes about 24 2 inch fritters.

CLAM SAUCE FOR LINGUINE

2 8 ounce cans chopped clams (or 12 chowder size hard clams in shell*) with broth
¼ teaspoon oregano
1 tablespoon flour, for thickening, if desired
1 8 ounce box linguine
¼ cup olive oil
grated Parmesan or Romano cheese, if desired
3 garlic cloves, minced
1/16 teaspoon crushed red pepper
2 tablespoons chopped parsley


Drain clams, reserve broth. Sauté garlic and red pepper in oil, until brown. Season with parsley and oregano. Bring to boil. If desired, thicken with flour/water paste. Add chopped clams. Simmer 2 to 3 minutes Cook linguine according to package directions. Serve hot, with grated cheese, if desired. Makes 2 to 3 servings.

*Shuck clams, reserving liquid and chop fine. Strain liquid through cheesecloth before using. Liquid should equal 1½ cups. Add water, if necessary. Note: This makes a very thin sauce.

CLAMS MORNAY

¾ cup soft shell clams, drained, chopped
6 patty shells, frozen
½ cup Gruyère cheese, grated
1½ tablespoons carrot, shredded
¾ cup fresh mushrooms, sliced
1½ tablespoon watercress or parsley, chopped
2 tablespoons white wine
1 tablespoon margarine
1 tablespoon flour
pinch white pepper
¼ cup plus 2 tablespoons clam juice
¼ teaspoon salt
cayenne pepper, dash
½ teaspoon lemon juice


Bake patty shells according to package directions. Remove center pieces. Heat oven to 375°F. Sauté clams and mushrooms in wine for 3-4 minutes. Drain and spoon into patty shells. In a small sauce pan, melt margarine and blend in flour. Stir over medium heat until bubbly. Stir in clam and lemon juices and heat for 4-5 minutes. Add cheese, carrots, watercress and spices and mix well. Heat for 2-3 minutes or until cheese is melted. Spoon hot sauce over clams and mushrooms. Bake in oven for 10 minutes. Serve immediately. Yield: 3 servings/2 shells each.

FRIED CHESAPEAKE BAY SOFT SHELL CLAMS

1 quart fresh shucked soft shell clams, drained
About 4 cups dry pancake mix (any type)
fat or oil for frying
salt


Put pancake mix into large shallow bowl. Add clams, a few at a time and toss lightly until well coated. Shake off excess breading in wire basket.

Fry in deep fat at 375°F until golden brown, 1½ to 2 minutes. Drain on paper towel.

Repeat process until all clams are cooked. Salt lightly and serve at once with lemons, cocktail sauce or by dipping in melted butter. Makes 6 servings, about 12 clams each.

Note: Equal results may be obtained by frying clams in 1 to 2 inches hot fat or oil in large fry pan. Keep turning clams until browned.

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