Cooking Clams: Clam Recipes
Stuffed Clams
Serves 4
Ingredients:
4 tablespoons unsalted butter, melted
1 tablespoon chopped shallot
2 cloves garlic, chopped
2 cups dry breadcrumbs
finely grated zest of 2 limes
2 teaspoons Cognac
5 ounces lean ground beef
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
salt and freshly ground white pepper
24 clams on the half shell
Preparation:
Preheat broiler to high. Combine the melted butter, shallots, garlic, breadcrumbs, lime zest, Cognac, ground beef, parsley and thyme. Season to taste with salt and pepper and mix thoroughly. Top each clam with about 1 rounded teaspoon of the meat mixture.
Arrange the shells in a shallow baking dish. Place under the broiler for about 8 minutes, or until nicely browned on top.
Clam Chowder
Serves 4
Ingredients:
2 tablespoons unsalted butter
3 dozen Little Neck clams, shelled and chopped
3 large onions, chopped
3 large boiling potatoes, peeled and minced
1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper
2 cups Alsatian Riesling|
1 cup clam juice
1/2 cup cracker crumbs
salt and freshly ground white pepper
Preparation:
Melt butter in a large kettle or stockpot over low heat. Add clams and onions, cover tightly and cook 3 minutes. Add potatoes and bouquet garni and cook 5 minutes. Stir with a wooden spoon and add nutmeg, cayenne, wine and clam juice. Simmer uncovered for 25 minutes.
Remove bouquet garni and stir cracker crumbs into chowder. Season to taste with salt and pepper.
Serve hot.
Clam and Corn Chowder
Serves 4
Ingredients:
1 large onion, sliced
2 tablespoons unsalted butter|
1 can whole kernel corn (17 oz.), undrained
2 dozen chowder clams
1 cup heavy cream
4 slices crisply cooked bacon, chopped
sale and freshly ground black pepper
1 tablespoon chopped fresh parsley
Preparation:
In a large skillet, sauté onion in butter until golden. Add corn and liquid and cook for 6 minutes.
Open clams, reserving their liquor. Keep the meat in the refrigerator.
Bring clam liquor to a boil with cream. Purée onion, corn and cream mixture in a food processor and return to boil.
Divide raw clam meat and bacon among small soup bowls. Add cream mixture and salt and pepper to taste, top with parsley. Serve hot.
Linguine With Roasted Garlic & Clam Sauce
Serves 2
Ingredients:
1 dozen little neck clams; scrubbed clean
2 tbsp. olive oil
4 cloves garlic
1/4 tsp. red pepper flakes
3 tbsp. chopped parsley
1 cup white wine
12 oz fresh linguine; cooked and drained
Preparation:
Place garlic on square of foil and drizzle with a little olive oil. Roast in a 400 degree oven for 20 minutes or until tender. Peel garlic and coarsely chop.
Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 6-8 minutes or until clams are all open. Discard any unopened clams.
Stir in linguine and toss to coat. Serve immediately.
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