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.
CLAM STEW WITH POTATOES AND PARSLEY PURéE
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash the clams well, in several changes of water, until the water contains no traces of sand. Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems. Cover, and turn heat to high.
- While clams and potatoes cook, combine parsley leaves and thin stems in a blender with garlic and oil. Blend, adding water as necessary to make a smooth purée (it will take 1/2 cup or more). Add salt to taste, and transfer to a bowl.
- Cook clam-potato mixture until potatoes are tender, about 15 minutes. Remove and discard thick stems, then stir half the purée into clams and serve, passing the rest at table.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 3 grams, Sodium 2743 milligrams, Sugar 1 gram, TransFat 0 grams
CLAM AND POTATO CASSEROLE
Steps:
- 1. Drain juice from clams and save liquid; chop clams.
- 2. Melt butter; blend in flour and seasonings.
- 3. Mix clam juice with milk to make 1 1/2 cups; add to flour blend slowly while cooking over low heat, stirring constantly until mixture is thick and smooth.
- 4. Add clams.
- 5. Place half of potatoes in greased casserole, sprinkle half the onions over potatoes and cover with half the sauce; repeat.
- 6. Sprinkle with cheese and paprika.
- 7. Bake at 350 degrees for 45 minutes
POTATO-CLAM CHOWDER
Soup from a potato mix? We're talking fast and flavorful!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
- Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
- Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 11 g, TransFat 0 g
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