TYPES OF CLAMS RECIPES

FRIED CLAMS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Fried Clams Recipe: How to Make It - Taste of Home image

The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

1-1/2 cups yellow cornmeal, divided
1/2 cup cake flour, divided
2/3 cup water
12 fresh cherrystone clams, shucked
Oil for deep-fat frying
1/2 teaspoon salt
Tartar sauce or seafood cocktail sauce, optional

Steps:

In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.

Nutrition Facts : Calories 127 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 106mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

CREAMY CLAM LINGUINE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Creamy Clam Linguine Recipe: How to Make It - Taste of Home image

This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.—Margie Clevenger, Bowling Green, Kentucky

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

Steps:

Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Nutrition Facts : Calories 419 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 49g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 16g protein.

More about "types of clams recipes"

FRESH OYSTERS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

If you're planning a romantic night in, these plump, juicy oysters will get it off to a good start!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 14 calories per serving

1. When you buy oysters, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them.
2. Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
3. To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife – it’s dangerous and you’ll probably snap the tip of the knife off! A screwdriver is probably a better bet if you don’t have an oyster knife.
4. Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand – this is to help you get a good grip and protect your hand.
5. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.
6. When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there.
7. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.
8. Season it however you like – I'm a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!

See details

CLAM DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sherri shares another seafood delight that's perfect for a bridal buffet. She also makes this appetizer when company's coming. "My clam dip is a hit at family get-togethers, too," she writes.
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Total Time 10 minutes
Category Appetizers
Calories per serving

In a bowl, beat cream cheese, mayonnaise, lemon juice and garlic salt until smooth. Fold in clams and onions. Chill. Serve with vegetables, crackers and/or chips.

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CLAMS CASINO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Your guests will be impressed with our home economists' version of a classic upscale appetizer. Cayenne pepper nicely seasons the bread crumb topping.—Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Appetizers
Cuisine North America, Cajun
Calories 34 calories per serving

Preheat oven to 450°. Spread salt into an oven-safe metal serving platter or a 15x10x1-in. baking pan. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan., Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams., Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. Serve immediately.

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FRIED CLAMS RECIPE: HOW TO MAKE IT - TASTE OF HOME

The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine
From tasteofhome.com
Total Time 30 minutes
Category Appetizers
Calories 127 calories per serving

In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.

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FRESH OYSTERS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

1. When you buy oysters, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them.
2. Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
3. To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife – it’s dangerous and you’ll probably snap the tip of the knife off! A screwdriver is probably a better bet if you don’t have an oyster knife.
4. Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand – this is to help you get a good grip and protect your hand.
5. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.
6. When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there.
7. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.
8. Season it however you like – I'm a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!

See details

TYPES OF CLAMS - THE SPRUCE EATS

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