Clams Recipes

Clams in coconut masala

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Ingredients

Clams 3/4 cup
Coconut 3/4 cup
Onions 1/2 cup
Coriander seeds 1/2 tea spn
Oil 1 tea spn
Tamarind 1/2 tea spn
Potato (Optional) 1 small
Red chillies 5-6
Salt

Method

It is lot of fun if few of the shells are left intact while using for cooking. My mom never adds potato to this dish, but few people like it with potato.

Method:
Heat oil and fry coriander seeds. Grind them with chillies, tamarind and coconut to a smooth paste adding very little water.
Heat remaining oil and fry onion till they turn slightly brownish. Add potato cut into cubes, clams and fry for a minute. Add 1/2 cup water and cook for around 10 mins.
Now add ground masala, salt and cook till all water is absorbed and a dry dish is got.
Serve hot with rice as a side dish.

Clams Vada

Ingredients

3/4 cup clams
1/2 cup fresh/frozen coconut
1/4 cup finely chopped onion
1 tea spn coriander seeds
1/4 tea son tamarind extract (or 2 pieces of tamarind)
3-4 red chilies
1 cup sooji/rava
Oil
Salt

Method

Heat little oil and fry coriander seeds. Grind them with coconut, red chilies, tamarind, salt without adding too much water. To this paste, add clams and onions.

Mix all together and make balls.

Roll the balls in rava/sooji, slightly press them with hand and shallow fry on tava. Serve with rice as a side dish.

Baked Clams

Ingredients

12 Clams, chopped
2 Tbsp Butter or Margarine
1/4 cup finely chopped Onion
1 clove Garlic, peeled and crushed
1 Egg, slightly beaten
1/4 cup seasoned Bread Crumbs
1/8 tsp dried Oregano Leaves
1/3 cup seasoned dry Bread Crumbs
2 more Tbsp Butter or Margarine, melted

Method

Remove clams from half shell and chop coarsely. Set clams and shells aside. In a microwaveable mixing bowl place 2 tablespoons butter. Heat on low in microwave for 30 seconds or until melted. Add onion and garlic. Heat, uncovered, in microwave for 3 minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to mixture. Spoon mixture into reserved shells. Place shells on baking pan. In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam mixture. Bake clams in oven at 350F for 25 minutes until golden brown. Makes 4 servings.

Clams Casino

Ingredients

24 live Clams
1 large Garlic clove, minced
4 Tbsp Green Pepper, chopped
8 Tbsp Butter
1 Tbsp Lemon Juice
6 Tbsp seasoned Bread Crumbs

Method

Preheat oven to 450 degrees. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp butter and sauté the garlic and green pepper for 2 to 3 minutes. Add remaining butter, lemon juice, and bread crumbs, mixing thoroughly. Place 1 tsp of mixture on top of each clam and bake for 10 minutes. Serves 6 or makes 24 appetizers.

Baked Stuffed Clams

Ingredients

12 live Clams
1/4 cup Butter, melted
1 cup fine dry Bread Crumbs
1 tsp Parsley flakes
1/4 tsp Lemon & Pepper Seasoning
1/8 tsp Garlic Powder
1/8 tsp Oregano
few drops of Hot Sauce
Paprika
Old Bay Seasoning

Method

Shuck clams, strain and reserve liquid. Separate and wash the shells. Clean clams, discarding contents of stomachs, then chop coarsely. Melt butter in pan or microwave. In a large bowl, combine clams, bread crumbs, parsley, lemon pepper seasoning, garlic powder, oregano, hot sauce, and melted butter. Mix well. If mix is too dry, moisten with clam liquor. Fill 12 clam shells with clam mix. Sprinkle paprika and Old Bay Seasoning over top. Bake at 400 degrees for 12 to 15 minutes. Makes 4 servings or 24 appetizers.

Clam Bisque

Ingredients

1 10 oz can baby clams *
1 cup light cream
1/2 teaspoon Worcestershire sauce
4 dashes Tabasco sauce
1/8 teaspoon pepper
salt to taste
chopped chives
paprika

Preparation

* add juice from the can. Put clams and juice in a blender; cover. Blend on high speed until smooth. Add cream, Worcestershire sauce, Tabasco sauce, pepper and salt. Serve chilled; sprinkle with chives and paprika. A little milk can also be added if you prefer a thinner bisque; but must be added during the blender process.

Clam Casserole

Ingredients

32 Ritz crackers
2 eggs -- (beaten)
1 10 ounces ca cream mushroom soup
2 1/2 cups minced clams w/juice
1/2 cup milk

Preparation

Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour.

Clam Meat With Vegetables

Ingredients

3/4 cup clam meat
3 1/2 ounces ground beef
1 tablespoon sesame oil
1/2 cup soy bean sprouts
2 ounces bracken fern -- (kosari), presoaked
1 bunch watercress
2 tablespoons soy sauce
3 cups raw rice
2 hot red peppers

Preparation

Remove intestines from clam meat. rinse in weak-salted water and drain. Cut off long, hairy ends of soy bean sprouts, wash, and drain. Discard tough stems from presoaked brackens. Cut off root and leaves from watercress and cut into 1-1/2 inch pieces. Wash rice and soak in water for 1 hour. Cut red peppers in half, remove seeds, and chop. Add sesame oil to pan and saut clam meat on high heat. Add ground beef to clam meat and saut together. Add 2 cups (40Occ) water to mixture in pan and bring to boil hard. Add soy bean sprouts and brackens and boil 10 minutes again, seasoning with soy sauce. Drain rice in colander, pure in blender, add chopped red peppers, and pure together. Add rice mixture to mixture in pan and stir well. When mixture thickens and binds together, add watercress and cook 1 minute until it is done.

Spicy Fried Clams

Ingredients

1 quart shucked clam
2 egg
2 tablespoons milk
1/4 teaspoon salt
1 teaspoon white pepper
3 cups dry breadcrumbs
peanut oil

Preparation

Drain clams well, reserving liquor for another use combine eggs, milk, salt, and pepper-mix well moisten clams with egg mixture, allowing excess to drip off coat evenly with breadcrumbs place onto a sheet of waxed paper chill for 30-60 minutes to set coating heat oil to 350-360 degrees add clams in small batches and fry for 2 minutes, until golden drain on a cooling rack and blot with paper towels serve hot, with assorted dipping sauces

Garlic Clams

Ingredients

12 cloves fresh garlic -- minced
1 bunch green onions -- minced
1/2 cup butter
1/4 cup vegetable oil
1/2 cup chopped parsley
1 teaspoon Italian seasoning
1 cup dry white wine
1 cup clam juice
1 cup water
24 cherrystone clams -- cleaned

Preparation

In large skillet, saut garlic and onion in butter and oil for 1 minute. Add parsley and seasoning. Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls.

Clam Chowder

Ingredients

1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth -- (14 ounces)
2 ribs celery -- chop fine
1 tablespoon dry minced onion
1 can clams -- (10 ounces) minced
well
1 pinch dry parsley flakes
2 baked potatoes -- cook, peel
crumbled

Preparation

In blender put clam juice, milk powder and flour, blending smooth. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well.