Yummy Clammy Recipes
23 WAYS TO COOK CLAM
It's clam party time! Try these 23 clam recipes that you can serve your friends and family for your next party.
Provided by Renee' Groskreutz
Number Of Ingredients 23
Steps:
- Choose your favorite recipe from our list of clam recipes!
- Turn it into a fantastic home-cooked meal!
- Leave a comment on our Facebook page and share your new dish.
YUMMY BOSTON CLAM CHOWDER
Make and share this Yummy Boston Clam Chowder recipe from Food.com.
Provided by MizzNezz
Categories Chowders
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook first 5 ingredients with the juice from the clams.
- Cook gently until potatoes are tender.
- Add clams.
- Mix milk and flour.
- Stir into soup.
- Cook and stir until thickened.
- Add butter.
" CLAMMY" CLAM CHOWDER
The original idea for this recipe is from my mom. Although it is very good, I had to make several changes. If you enjoy seafood in excess, you'll love this. I prefer to do the potatoes separately, then add at the end of cooking time. I find that it makes the potatoes perfect.
Provided by Shannon Fernekes
Categories Chowders
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, sauté bacon until brown, leaving grease in pan (shouldn't be much).
- In a separate pot, par-boil potatoes with garlic powder (potatoes should still be firm), reserving 1 cup potato water in separate bowl.
- Add to bacon, onion, celery and minced garlic. Sauté until tender.
- Add clams with juice and lemon juice.
- Bring to a simmer, stirring occasionally.
- Add soup, stir constantly as it will thicken.
- Add reserved potato water; bring to a simmer as it will start to thicken again.
- Add milk.
- Continue cooking until desired consistency.
- Stir in parsley flakes.
- Add potatoes until desired firmness.
- Salt and pepper to taste.
Nutrition Facts : Calories 356.9, Fat 15.6, SaturatedFat 5.1, Cholesterol 50.2, Sodium 716.4, Carbohydrate 34.5, Fiber 3.1, Sugar 7.9, Protein 19.9
CHEF JOHN'S MANHATTAN CLAM CHOWDER
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Provided by Chef John
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
- Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
- Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
- Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
- Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
- Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g
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