CHOPPED CLAMS RECIPES

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BAKED CLAMS RECIPE - FOOD.COM



Baked Clams Recipe - Food.com image

I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(

Total Time 14 minutes

Prep Time 10 minutes

Cook Time 4 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -4 garlic cloves, finely chopped
1 cup breadcrumbs (preferably homemade)
1/4 cup freshly grated parmesan cheese
1/4 cup finely chopped parsley
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
36 small clams or 36 small cherrystone clams, shucked, 36 half shells reserved
2 tablespoons lemon juice
4 -6 tablespoons butter, melted
lemon wedge (to garnish)

Steps:

  • Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
  • Coarsely chop the clams and combine with the lemon juice in a separate bowl.
  • Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
  • Top with the bread crumb mixture and drizzle with the butter.
  • Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 399.8, FatContent 25.7, SaturatedFatContent 10.3, CholesterolContent 60.3, SodiumContent 884, CarbohydrateContent 23.9, FiberContent 1.4, SugarContent 2, ProteinContent 18.2

LINGUINE WITH CLAM SAUCE RECIPE | REE DRUMMOND | FOOD NETWORK



Linguine with Clam Sauce Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

1 pound linguine
1 tablespoon olive oil 
2 tablespoons butter 
Two 10-ounce cans chopped clams, drained, juice reserved 
3 cloves garlic, minced 
3/4 cup white wine 
Juice of 1/2 lemon, plus lemon slices, for garnish 
3/4 cup heavy cream 
2 tablespoons fresh flat-leaf parsley, chopped 
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish 

Steps:

  • Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
  • Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
  • Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

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SNOWS CHOPPED CLAMS RECIPES
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From share-recipes.net
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