Clam Recipes

Clams Casino:

Preheat oven to 450°F
Wash and scrub clams, discarding any that are open
Place the clams on a baking sheet and bake until shells open, discarding any that don't open
Remove meat from shell and chop. Reserve chopped clams and half of the shells
Heat oil and butter in a small skillet. Add onion, green pepper, and garlic; sauté until soft. Remove from heat and cool
Add bread crumbs, bacon (crumbled), oregano, parmesan cheese, and reserved clams to onion mixture; mix well
Fill reserved clam shells with clam mixture. Sprinkle with parsley and paprika; drizzle with olive oil
Bake for 7 minutes, or until lightly browned
Remove from oven and serve hot, with lemon wedges

Scrub the quahogs and place them in a large, covered pot with the wine. Steam them for 10 to 15 minutes or until the shells just open
Shuck the quahogs and grind with a meat grinder or food processor
Strain the cooking liquid through damp cheesecloth, you should have 2 quarts. If you don't, add fish stock, clam broth or water to make up the difference
Reserve the ground clams and the liquid separately
Finely chop three of the leeks. Cut the remaining three leeks into fine julienne and reserve them for the garnish
Finely chop the onion and celery
Finely dice the salt pork and bacon
Fry the salt pork and bacon in a large pot over medium heat to render the fat
Remove the cracklings with a slotted spoon
Discard all but 6 tablespoons of the fat
Add the chopped leeks, onion and celery to the pot and gently cook for 3 to 4 minutes, or until soft
Stir in the flour and cook over low heat for 3 to 4 minutes. Whisk in the reserved liquid and bouquet garni and gradually bring to a boil
Add the potatoes and simmer for 8 to 10 minutes, or until tender
Stir in the cream, ground quahogs, cracklings, and salt, pepper and cayenne to taste
Just before serving, heat the oil to 375°F. Fry the julienned leeks for 1 minute until crisp. Drain on paper towels and sprinkle with salt
To serve, ladle the chowder into bowls. Place a pat of butter in each bowl and garnish with the fried leeks

Drain clams and chop
Combine the dry ingredients
Combine the eggs, milk, onion, butter, and clams. Combine with dry ingredients and stir until smooth
Drop batter by using teaspoonsful into preheated shortening at 350°F and fry for 3 minutes, or until golden brown
Drain on absorbent paper

Remove clams from half shell and chop coarsely. Set clams and shells aside
In a medium-sized, heat-resistant, non-metallic mixing bowl place 2 tablespoons butter. Heat in microwave oven for 30 seconds or until melted
Add onion and garlic. Heat, uncovered, in microwave oven 3 energy for 3 minutes or until onion is tender
Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture
Spoon mixture into reserved shells. Place shells on a heat resistant, non-metallic serving platter
In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter
Sprinkle buttered bread crumbs on top of clam mixture
Heat, uncovered, in Microwave Oven 5 minutes or until heated through

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