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Clam Recipes

1 Maine Fried Clams

Fried Clams

Homemade Fried Clams

Flour
Egg(s), beaten
Yellow corn meal

Roll shucked “whole belly” clams in flour. “Wash” them in beaten eggs, then dip them in corn meal. Fry in deep fat at 375 degrees until golden brown. Drain on absorbent paper.


2 Fried Clams

1 egg, separated

Homemade Fried Clams

Homemade Fried Clams

1/2 cup milk
1/4 teaspoon salt
1 tablespoon melted butter
1/2 cup sifted all-purpose flour
1 pint shucked raw Maine clams

Separate egg, beat egg white until stiff. Add milk, salt, and melted butter to the egg yolk and beat together. Add sifted flour and stir. Fold in the stiffly beaten egg white.

Drain clams and dip each clam into batter and fry in deep fat at 375 degrees until golden brown. Drain on absorbent paper.


Fresh Pasta with a Spicy Clam Sauce

2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
Salt
Crushed red pepper
1 tablespoon chopped garlic
1 cup dry white wine
3 cups peeled, seeded and chopped Roma tomatoes
3 sprigs of fresh thyme
2 tablespoons finely chopped fresh oregano leaves
3 cups clam juice
8 dozen littleneck clams, scrubbed
1 pound fresh angel hair pasta
Drizzle extra-virgin olive oil
1/2 cup chiffonade fresh basil leaves

In a large saucepan, heat the oil over medium heat. Add the onions, celery, and carrots. Season with salt and crushed red pepper. Saute for 2 minutes. Stir in the garlic and continue to cook for 1 minute. Deglaze the pan with the wine and bring to a simmer. Cook for 1 minute. Add the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 minutes. Stir in the clam juice and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 6 minutes. Remove and drain the pasta. Toss with olive oil and salt. In a large mixing bowl, toss the pasta with the tomato sauce and basil. Season with salt and mix well. Mound onto serving plates. Drizzle each plate with olive oil.


Linguine with Tomato Basil Clam Sauce

1 pound plum tomatoes
3 dozen littleneck clams, scrubbed well
1/4 cup water
1/2 pound linguine
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 teaspoon dried hot red pepper flakes
1/2 cup fresh basil leaves, chopped

In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.

In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat. Strain liquid into a small bowl leaving any sand particles behind. Rinse pot and return strained liquid back into the pot.

In a 6 quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.


Linguine with White Clam Sauce

1 pound dry linguine or spaghetti
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 little neck clams, scrubbed
3 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper

Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
While the pasta cooks make the clam sauce. Heat a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.

Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.


Portuguese Steamed Clams

2 ounces boiled ham, chopped fine
1/4 cup finely chopped shallot
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
3 tablespoons olive oil
1/2 cup dry white wine
1/2 red bell pepper, chopped fine
18 small hard-shelled clams, scrubbed well
1 tablespoon plus 2 teaspoons fresh lemon juice, or to taste
1/3 cup finely chopped fresh coriander leaves

In a kettle cook the ham, the shallot, the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 3 minutes, add the wine, the bell pepper and the clams, and steam the mixture, covered, for 5 minutes, or until the clams begin to open. Transfer the clams as they open with tongs to 2 heated bowls, cover them, and continue to steam the unopened clams, shaking the kettle and transferring the clams as they open, for up to 10 minutes more (discard any unopened clams). Remove the kettle from the heat, stir the lemon juice and the coriander into the broth, and pour the broth over the clams.


Steamed Clams Bordelaise

4 lbs. clams
1/2 c. scallions, chopped
2 to 3 garlic cloves, chopped
1 stick or 1/2 c. butter
2 c. dry white wine
Salt & pepper to taste
2 tbsp. chopped parsley

Scrub 4 pounds clams under running cold water. In a large kettle saute 1/2 cup chopped scallions and 2 to 3 garlic cloves, chopped, in 1 stick or 1/2 cup butter until the scallions are tender but not browned. Add 2 cups dry white wine and salt and pepper to taste. Bring mixture to a rapid boil and add the clams. Cover the kettle and cook the clams, shaking the pan frequently, for 5 to 7 minutes, or until the shells are opened. Stir in 2 tablespoons of chopped parsley and serve the clams and the broth in soup bowls, accompanied with crusty bread. Serves 4.


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