Nice recipe for clam?

Question

Does anyone know of a nice recipe for clam? I would like to mix it with some type of vegetable. Also how should I cook the clam?

Answer 1

BAKED CLAM DIP (delicious and easy to make!)

Ingredients:

    * 1/2 cup margarine or butter

    * 2 cans (6-1/2 ounces) of minced clams with juice

    * 1/2 cup bread crumbs

    * 1/2 cup Parmesan cheese

    * 10 cloves of garlic (more or less to taste)

    * 1 small onion diced (more or less to taste)

    * Dash of Worcestershire

    * Dash of Tabasco Hot sauce

    * 1 (6-inch) round loaf of crusty bread, sourdough works well

    * Additional crusty bread pieces for dipping

    * Chopped parsley for garnish

Preparation:

Preheat oven to 350 degrees F.

Slice top from the round of bread and reserve. Using a serrated knife, carefully cut chunks out the center of the bread, leaving 1 inch of bread around the interior, to form a bowl for the clam dip. Reserve bread chunk innards and lid to use as dippers.

Mix margarine, clams, bread crumbs, Parmesan cheese, garlic, onion, Worcestershire, and Tabasco sauces together until combined.

Pour clam mixture into bread bowl. Place bread bowl on a baking sheet. Bake uncovered for 30 to 40 minutes. Let rest for 15 minutes, then sprinkle with chopped parsley and serve warm.

As your guests consume the dip from inside the bowl, you can tear or cut off parts of the bowl itself to serve. The bowl is the best part, since it usually ends up crunchy on the outside, but soaked with that great dip on the inside. Use this idea with any baked cheese dip.

Answer 2

Linguine with Clam Sauce and Vegetables

2 doz. cherrystone clams or 1 doz. quahog clams, washed

Vegetables

1 tbsp. peanut oil

1 tbsp. unsalted butter

8-10 asparagus spears, peeled, cut into 1" pieces

6-7 white mushrooms, chopped

1 med. zucchini, cut into 1/2" pieces

1/4 tsp. salt

1/8 tsp. ground black pepper

1 lg. tomato, peeled, seeded, cut into 1/2" pieces

Clam Sauce

2 tbsp. olive oil

1 tbsp. unsalted butter

1 med. onion, peeled and chopped

2 tsp. fresh oregano, chopped

8 cloves garlic, peeled and sliced

1/2 c. dry white wine

1/2 tsp. black pepper

Pasta

1 tsp. salt

1 lb. pasta (linguine or spaghetti)

2 tbsp. olive oil

1/4 tsp. salt

1/4 tsp. black pepper

1 c. liquid from clam sauce

Garnish (optional)

Grated Parmesan cheese

Shuck the clams, reserving the liquid. Use a tsp. to scrape the meat out of the shells. Add to reserved juices. Stir to remove sand. Lift clams one at a time, cut them in half with scissors, and place in a clean bowl. Let clam liquid rest, then pour it slowly over clam pieces, leaving behind residue. Set aside.

For the vegetables: Heat oil and butter in a skillet. Add all vegetables except tomato. Add salt and pepper. Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside.

Bring 5-6 qt. of water to a boil in a large kettle.

To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes, uncovered. Add clams and pepper and boil. Set aside.

For the pasta: Add 1 tsp. salt to boiling water in kettle. Add pasta and cook until done. Scoop out 6 oz. of pasta liquid and add to clams. Drain pasta and transfer to bowl. Add oil, salt, pepper and 1 c. juice from clam sauce. Mix well.

Arrange pasta on 6 plates or a platter and spoon clam sauce on top. Arrange vegetables on top. Serve immediately with grated Parmesan.

Answer 3

My favorite way with clams is to steam them in white wine, a few herbs and a bit of butter. Same with mussels (which I find to be a little more interesting in flavor).

I have recipes and how to cook either on Suite101. Follow the handling and cooking methods for mussels except that you don't have to worry about the beard.

Don't forget to have some good crusty French or Italian bread to sop up the lovely liqeuer you create in the process. That's almost better than the clams themselves.