SHIRLEY'S BAKED CLAM CASSEROLE
This is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.
Provided by Lindas Busy Kitchen
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Crush crackers.
- Mix clams or other seafood and crackers together.
- Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
- Divide the seafood mixture between the casserole dishes.
- Add melted butter over the top of each casserole dish.
- Squirt desired amount of lemon juice over top.
- of all.
- Sprinkle with desired amount of salt and pepper.
- Bake for 25 minutes at 325.
Nutrition Facts : Calories 809.5, Fat 59.7, SaturatedFat 10.2, Cholesterol 61.7, Sodium 1057.1, Carbohydrate 40.2, Fiber 1, Sugar 4.4, Protein 27.9
AUNT PHYLLIS' CLAM CASSEROLE
Aunt Phyllis gave me this recipe and said it is alway a hit when she makes it. I have to get her involved in this website!
Provided by Oolala
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 4 ingredients in a large skillet, simmering for a few minutes.
- Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
- Place in a casserole dish and sprinkle with Parmesan cheese.
- Bake at 325 degrees F. for 20-30 minutes.
CASSEROLE OF CLAMS AND CHINESE SAUSAGES
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 25m
Yield Four appetizer servings
Number Of Ingredients 8
Steps:
- Rinse the clams and drain well. Prepare the pepper strips and set aside.
- Cut each sausage on the bias into quarter-inch-thick slices. There should be about one-half cup.
- Heat two tablespoons of the butter in a heavy casserole and add the sausage, garlic and half the scallions. Cook, stirring, about one minute and add the wine and clam juice. Cook over moderately high heat about two minutes or until the liquid is reduced to about one and a third cups. Add the clams and pepper strips. Cover closely and cook three to five minutes. As each clam opens up, remove it. If the cooking liquid has evaporated excessively, add a bit of water. Swirl in the remaining butter. Put the clams in a shallow serving dish and pour the sauce over all. Sprinkle with the remaining scallions.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 830 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES
Provided by Bobbi Claibourne
Categories Tomato Appetizer Steam Quick & Easy Basil Sausage Clam Fall Shallot Bon Appétit Arizona Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first-course) servings
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.
CLAM STUFFING BAKE
It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. -Lillian Butler Stratford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.
Nutrition Facts : Calories 268 calories, Fat 13g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1254mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
SAUSAGE CASSEROLE
Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!
Provided by WILLIAM ROSSBACH
Categories Breakfast and Brunch Potatoes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
- Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 7.9 g, Cholesterol 188.1 mg, Fat 26.3 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 13.3 g, Sodium 754.7 mg, Sugar 1.3 g
CLAM AND SAUSAGE CHOWDER
This is some trouble to make because I hate scrubbing clams, but it is sooo good that even I will go the the trouble.
Provided by ratherbeswimmin
Categories Chowders
Time 1h35m
Yield 3 quarts
Number Of Ingredients 13
Steps:
- Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw out any that are opened.
- In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.
- Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.
- Add potatoes, corn, clam juice, water, fennel seed, and cayenne.
- Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.
- Add in tomatoes; stir to combine.
- Remove 2 cups potato mixture and transfer to the container of an electric blender.
- Process until smooth and return mixture to the pot.
- Bring to a boil; add clams; cover, lower heat and simmer 4-5 minutes or until clam shells open (Throw out any that do not open).
- Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.
- Serve.
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