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
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.
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
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
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
*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.
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
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.