Clams are grayish tan bivalve mollusks with sweet, tender flesh, available live in the shell or already shucked. Live clams should be well scrubbed before use. Discard clams that do not close tightly when touched and cooked clams that did not open.
To scrub clams:
Soak clams for several minutes in enough cold water to cover generously. Under cold running water, scrub the shells clean with a small, stiff-bristled brush
Clams Casino Recipe
1 small can minced clams
1 pound sausage
itilian bread crumbs
mozzerella cheese
green pepper
onion
bacon strips
itilian seasoning
fry bacon into crisp strips
cook sausage into small crumbles with onion (small) and
green pepper.
add clams and juice
add enough bread crumbs to make into dressing consistancy
add a pinch of itilian seasoning
blend well
top with cheese while still hot enough to melt it
serve in clam shells
ot aluminum foil shaped like shells
sprinkle with lemon and enjoy
New England Clam Chowder
2 to 4 c. drained, chopped clams (reserve broth)
4 oz. diced salt pork or bacon
2 small onions chopped fine
2 medium potatoes, chopped
2 c. light cream (or cream/milk mixture)
Salt and Pepper (white pepper preferred)
Fry salt pork till crisp. Remove meat with slotted spoon. Add onion to remaining fat in pan and cook three minutes. Add potatoes. Add enough clam broth and/or water to almost cover potatoes. Cook over low heat till potatoes are tender. Add clams and cook for just two minutes after water returns to boil. Add heated, not boiled, cream. Season to taste. Stir, let stand a few minutes and serve in heated bowls. May be frozen or reheated, but do not boil.
MANHATTAN CLAM CHOWDER
1 1/2 c. chopped carrots
4 to 5 med. size onions
1 stick butter
2 c. boiling water
1 c. chopped celery
1 1/2 c. diced potatoes
3 (6 1/2 oz.) cans minced clams
1 1/2 c. stewed tomatoes
1/2 tsp. thyme
1 bay leaf
Salt & pepper to taste
Saute onions in butter. Add 2 cups boiling water. Add celery, carrots and potatoes. Simmer 10 to 15 minutes. Add clams, salt, pepper, tomatoes, thyme and bay leaf. Simmer 30 minutes.
Optional: 1 small chopped bell pepper may be added. Two cans minced clams plus 2 (8 ounce) bottles clam juice may be used in place of 3 cans clams. Serves 6.
Roast Clams
Roast in a pan over a hot fire, or in a hot oven, or, at a “Clam Bake”, on hot stones; when the clams open, empty the juice into a saucepan; add the clams, with butter, pepper and a touch of salt.
very simple but tastey
Linguine With Roasted Garlic & Clam Sauce
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
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