Now that the hard work of catching the clams is done, how about some tasty clam recipes so that you can enjoy the fruits of your labor.
Food is another of my loves and seafood is my all-time favorite (Chinese is a very close second). Needless to say, I go nuts when I find a good clam or crab recipe. Nearly any seafood, actually (I know; I 'm shameless).
I love clams. Clam chowder is one of my favorite ways to enjoy them. I while back, my wife and I attended a clam chowder cook off in Lincoln City and got a chance to try some of the tastiest chowders the coast offered.
Now, I'll pass on the oysters (I'm sure I've told you that already)....you can keep them, but not clams. I really love steamers with melted butter. It's hard to beat.
If you have any of your own favorite clam recipes and would like to share them, use the form at the bottom of the page. The more, the merrier!
Old Spaghetti Factory's Clam Sauce Recipe
This particular clam recipe is from the famous restaurant chain, The Old Spaghetti Factory. Whenever I go there, this is one of my favorite sauces. More than likely, it's not the real deal, but sure tastes like it. One of the best clam recipes to get your hands on. My wife makes this for me at least once a month.
1. Combine first four ingredients in a saucepan.
2. Sauté over medium-low heat until vegetables are tender but not brown.
3. Add flour and mix to make a roux.*
4. In another saucepan, combine the juice from the clams, half and half, salt, white pepper, and thyme; heat until just below boiling.
5. Add the half and half mixture and the clam meat to the roux.
6. Stir until the sauce thickens.
7. Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.
* Definition: A roux is a mixture of butter and flour, cooked until bubbly. It can be browned very deeply, then used as the basis for etouffe and brown sauce. If not browned at all, it is the base of bechamel, veloute, or white sauce. By cooking the flour in the butter, the starch granulesin the flour begin to break. Then when liquid is added, the granules absorb the liquid, thickening the sauce.
Pronunciation: roo • (noun)
Examples: Begin the white sauce by making a roux, stirring and cooking until the mixture has bubbled for two minutes.
Deep Fried Clams (or Scallops)
Among the clam recipes I've come across, the ones for deep-fried clams are on the top of my list. These are are mmm-mmmm good ;)
Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside.
For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth.
In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with sauce, if desired.
Makes 4 servings.
Tip: Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.
Spicy Cocktail Sauce: In a 1-quart saucepan cook 1 tablespoon finely chopped onion and 1 small clove garlic, minced, in 1 tablespoon hot butter or margarine over medium-high heat until tender but not brown, stirring often.
Stir in 2/3 cup water, 1/2 of a 6-ounce can (1/3 cup) tomato paste, 1 tablespoon prepared horseradish, 2 teaspoons lemon juice, 2 teaspoons Worcestershire sauce, 1/2 teaspoon dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper. Bring to boiling.
Reduce heat, then simmer, uncovered, for 5 to 10 minutes or until of desired consistency. Serve warm or chilled with seafood. Makes about 1 cup.
Sweet and Sour Sauce: In a 1-quart saucepan combine 1/4 cup packed brown sugar, 2 teaspoons cornstarch, and 1/4 teaspoon ground ginger.
Stir in 1/3 cup unsweetened pineapple juice, 2 tablespoons finely chopped green pepper, 2 tablespoons vinegar, and 1 tablespoon soy sauce.
Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve sauce warm with seafood. Makes 3/4 cup.
Easy Fried Clams
Clean the clams, pound the necks and then roll in flour. Fry quickly in hot bacon grease. Salt and pepper to taste.
Now, THAT's easy! ;)
This quick and easy clam recipe makes for some great dippin'
Soften cream cheese with clam juice, lemon juice and Worcestershire sauce. Stir in remaining ingredients. Cut out center of round bread and form chunks from inside of loaf. When ready to serve, pour clam dip into hollowed out bread. Serve with bread chunks. Makes about 2 cups.
Mo's Famous Clam Chowder
I love to find recipes that are supposedly the ones that restaurants use to make their "secret" stuff. This clam recipe is supposed to be the one that Oregon famous Mo's Restaurant uses. Once again, I doubt it's authentic, but are you going for some tasty clam recipes or what? ;)
Saute bacon and ham together, add onions and saute until limp. Set this mixture aside, but do not drain.
In 5 cups of water, add potatoes, salt, pepper and any collected clam juice. Cook until potatoes are tender. Set aside and do not drain.
To the bacon, ham and onion mixture add the flour and make a roux. Mix the roux into the potato mixture, bring to a boil. Stir down when the boiling point is reached and add the milk and clams.
Do not allow the chowder to boil again once the milk is added. Garnish with a dollop of butter and add a dash of paprika.
Note: It's difficult to find "all-purpose" potatoes anymore, but that is going to make for the best chowder for any kind of clam recipes. The bacon should be smoky and salty, and the ham should also be full-flavored. Make sure that the clams are top-notch for the finest flavor.
Linguini with Fresh Steamer Clams
Any clam recipe that is made with pasta, I tend to enjoy. This is some good stuff.
Put all but a couple handfuls of clams in a pot with the white wine, butter, 1/3 of the chopped basil and the lemon rounds. Steam this over a high heat until the clams open. (Discard any clams that do not open.) Strain the clams, reserving the liquid. When cool enough to handle, separate the clams from the shells. Discard the shells and chop the clams slightly. Set aside.
In a sauté pan over medium high heat, add the olive oil and garlic. Cook until the garlic starts to sizzle. Add the reserved whole clams and the basil. Cook until clams start to open, then add the cooked linguini and 1 cup of the reserved clam liquid. Reduce by half and stir in add parsley, chopped clams, salt & pepper and cream. Simmer until thickened. Transfer to a warm platter, sprinkle with parmesan cheese and serve. I think that among the clam recipes you may have, this will quickly become a favorite.
Have a favorite clam recipe? Submit it here and come back often to see what others are contributing.