Clams – Rants Raves and Recipes

March 6, 2016June 17, 2016

White Clam Sauce & Linguine

White clam sauce is a fairly easy to prepare sauce, that does not really take a long time. This recipe will serve 4 persons with a pound of pasta. Of course the choice of which style pasta you use is up to you but linguine does go great with it .

Ingredients for White Clam Sauce

¼ cup Olive oil + more to drizzle over finished dish
1 medium onion finely diced
6-8 cloves of garlic finely diced
1-2 tsp red pepper flakes
1 tsp dried oregano
3 small cans chopped clams (6.5oz.) juice reserved
½ cup chicken broth
3 Tbs butter
¼-½ cup chopped parsley + ½ cup extra for garnish
1lb. Pasta
Parmesan cheese (optional)
Fresh ground black pepper

Directions for White Clam Sauce

Place the Olive oil in a large sauté pan and bring up to medium heat. Add the onion and garlic and cook until translucent.

Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.

Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.

While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.

When the sauce is reduced lower heat to a simmer and add the chicken broth.

Once the pasta is done, strain.

Now add the butter and parsley to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.

Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.

I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Calphalon Classic Stainless Steel 8 quart Stock Pot with Steamer and Pasta Insert
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White

I’m more a red gravy girl, skip the fishy stuff and bring on the meatballs and I’ll be saying “sono buoni” all night!!!

Yum

White Clam Sauce & Linguine

Ingredients

¼ cup Olive oil + more to drizzle over finished dish
1 medium onion finley diced
6-8 cloves of garlic finely diced
1-2 tsp red pepper flakes
1 tsp dried oregano
3 small cans chopped clams (6.5oz.) juice reserved
½ cup chicken broth
3 Tbs butter
¼-½ cup chopped parsley + ½ cup extra for garnish
1lb. Pasta
Parmesan cheese (optional)
Fresh ground black pepper

Instructions

Place the Olive oil in a large saute pan and bring up to medium heat. Add the onion and garlic and cook until translucent.
Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.
Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.
While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.
When the sauce is reduced lower heat to a simmer and add the chicken broth.
Once the pasta is done, strain.
Now add the butter and parlsey to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.
Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.
I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.

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June 12, 2015June 12, 2015

Easy Manhattan Clam Chowder

I remember as a child, my grandfather making Manhattan clam chowder. Of course, since he learn to cook in the army during WW1, his recipes were always in fairly large amounts, and the chowder was an all day affair.

Long Island in those days seemed to be the clam capital of the world. Every restaurant with a view of the water had cherrystone clams on the half-shell as an appetizer, and anyone with a boat or anyone who knew someone with a boat would have gone clamming with their toes. Scooping up the clams to purge in a big bucket of salt water and then going onto the beach to devour them, opened and fresh with ketchup horseradish and lemon sauce. The chowder size clams set aside to take home and make soup.

Although fresh is best, it is a chore to open and chop so many calms and in many places they are not easy to find, so using canned ingredients is certainly acceptable. I think that the two secrets to a great Manhattan clam chowder are a great clammy taste and a lot of thyme. This recipe will give you both with easy to use items from your cupboard.

I like to use a large straight sided sauté pan to make this recipe as it makes cooking the vegetables easier, just make sure it’s large enough to accommodate all the ingredients.

Ingredients for Easy Manhattan Clam Chowder:

1 medium onion diced
2-3 stalks of celery finely diced
2 medium carrots finely diced
2 Tbs Olive oil
1 tsp hot pepper flakes
2 bay leaves
3-4 Tbs dried thyme leaves more if necessary
1 24oz can crushed tomatoes
2 15 oz cans whole potatoes or 3-4 medium waxy potatoes cut into ¼” cubes
4-6 6.5oz cans minced clams, broth reserved
1 bottle calm juice
salt & pepper to taste

Directions for Easy Manhattan Clam Chowder

Open the cans of clams and using a sieve drain the juice of the clams into a bowl, place the clams in a separate bowl and set aside covered in the refrigerator.

In the pan heat the Olive oil to medium and then add the onion, celery, and carrots and about 1 tsp of salt and pepper each and cook until the vegetables are wilted but not browned.

Carefully add the tomato, pepper flakes, bay leaves, 2 Tbs thyme, potatoes and the juice from the clams and simmer for 45 minutes to an hour until the potatoes are cooked through.

Just before serving add the clams. Taste and adjust seasoning at this time. If not clammy enough add a little of the clam juice, not enough thyme add more and if needed adjust the salt and pepper.

Makes a great soup course or a filling meal served with Scottish Scones: http://www.rantsravesandrecipes.com/scottish-scones/.

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Le Creuset Stoneware Soup Bowl, 10-Inch, Palm

I don’t have time for thyme, a little too spicy for a delicate S.A.P.P. but everyone else seemed to enjoy.

Yum

Easy Manhattan Clam Chowder

Ingredients

1 medium onion diced
2-3 stalks of celery finely diced
2 medium carrots finely diced
2 Tbs Olive oil
1 tsp hot pepper flakes
2 bay leaves
3-4 Tbs dried thyme leaves more if necessary
1 24oz can crushed tomatoes
2 15 oz cans whole potatoes or 3-4 medium waxy potatoes cut into ¼" cubes
4-6 6.5oz cans minced clams, broth reserved
1 bottle calm juice
salt & pepper to taste

Instructions

Open the cans of clams and using a sieve drain the juice of the clams into a bowl, place the clams in a separate bowl and set aside covered in the refrigerator.
In the pan heat the Olive oil to medium and then add the onion, celery, and carrots and about 1 tsp of salt and pepper each and cook until the vegetables are wilted but not browned.
Carefully add the tomato, pepper flakes, bay leaves, 2 Tbs thyme, potatoes and the juice from the clams and simmer for 45 minutes to an hour until the potatoes are cooked through.
Just before serving add the clams. Taste and adjust seasoning at this time. If not clammy enough add a little of the clam juice, not enough thyme add more and if needed adjust the salt and pepper.
Makes a great soup course or a filling meal served with Scottish Scones: http://www.rantsravesandrecipes.com/scottish-scones/.

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February 12, 2015

Best Baked Stuffed Clams

Many years ago when we lived on Long Island, there was a shopping center a few blocks from our house. It was one of the last of the community designed shopping centers built by William Levitt. At one end was a local tavern with a rather large backroom which the owner had converted into a dining room, hiring a young chef and serving pretty good meals. With two babies in tow it was a great place to get an early dinner, as it was never busy until later in the evening.

I have always been a “baked clam junkie”and the baked clams here were the “best”. One night I asked the waitress if I could get the recipe for them from the chef. Fearing it was a competitor trying to steal his recipe he came out of the kitchen to question me. I told him that I thought his were the absolute best and that I had no plans to market them in another restaurant. Satisfied with my explanation he went back to the kitchen and on a kitchen dupe wrote the recipe. He said that he originally had gotten the recipe from the New York Times cook book. I eventually had to have the dupe laminated to preserve it and still have it in the recipe box. Since he made rather large quantities he didn’t provide amounts of ingredients just a broad view of what was in them and the process to prepare. It wasn’t hard to adapt the recipe to smaller quantities and has been a favorite of ours for many many years.

They make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins, the choice is yours.

The amounts for the recipe are not written in stone. If you want to add more garlic feel free, a little more basil OK!, less clam liquor perfectly fine, it’s all about how the final dish tastes to you. Remember there are no baked clam police lurking outside your kitchen door.

Ingredients for Baked Stuffed Clams

4 Tbs butter
2 medium onions diced
3 stalks celery finely diced
3-4 cloves garlic finely diced
2 tsp each salt & pepper
2 Tbs dried basil
2 Tbs dried parsley
4 thin slices ham chopped (appox 1-1½ cups)
4 oz chopped pimientos
½ cup white wine
4 Tbs Parmesan cheese + more for topping
1 -3 cups Italian style bread crumbs
4 cans chopped clams with ½ the juice reserved
Sliced lemon or lime

Directions for Baked Stuffed Clams

This recipe will make over 2 dozen stuffed clam shells or about 9-10 filled scallop shells.

In a large sauté pan melt the butter, add the onions, celery, garlic, salt and pepper and cook until the vegetables are wilted and the onions translucent.

Now add the ham , basil, parsley, pimientos and cook for about 2 -3 minutes. Deglaze the pan with the white wine and remove from the heat.

Empty into a large bowl when slightly cooled add the Parmesan and clams and juice.

Slowly add the bread crumbs until you have no liquid visible and the mixture is still fairly moist.

Spoon into shells. Sprinkle more Parmesan over the top of each. At this point you can cover and refrigerate until needed.

Heat oven to 425º place the shells on a sheet pan in the center of the oven and bake 10 – 15 minutes until cheese on top is melted and clams are hot.

Serve with wedges of sliced lemon or lime.

Here are a few items that can help make this recipe:
Harold Imports Natural Baking Shells Set of 4
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

Not exactly Prime Rib, but every one else seems to like them. Tomorrow a little less surf and a lot more turf please!

Yum

Best Baked Stuffed Clams

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Best Baked Stuffed Clams

Ingredients

4 Tbs butter
2 medium onions diced
3 stalks celery finely diced
3-4 cloves garlic finely diced
2 tsp each salt & pepper
2 Tbs dried basil
2 Tbs dried parsley
4 thin slices ham chopped (appox 1-1½ cups)
4 oz chopped pimientos
½ cup white wine
4 Tbs Parmesan cheese + more for topping
1 -3 cups Italian style bread crumbs
4 cans chopped clams with ½ the juice reserved
Sliced lemon or lime

Instructions

This recipe will make over 2 dozen stuffed clam shells or about 9-10 filled scallop shells.
In a large sauté pan melt the butter, add the onions, celery, garlic, salt and pepper and cook until the vegetables are wilted and the onions translucent.
Now add the ham , basil, parsley, pimientos and cook for about 2 -3 minutes. Deglaze the pan with the white wine and remove from the heat.
Empty into a large bowl when slightly cooled add the Parmesan and clams and juice.
Slowly add the bread crumbs until you have no liquid visible and the mixture is still fairly moist.
Spoon into shells. Sprinkle more Parmesan over the top of each. At this point you can cover and refrigerate until needed.
Heat oven to 425º place the shells on a sheet pan in the center of the oven and bake 10 - 15 minutes until cheese on top is melted and clams are hot.
Serve with wedges of sliced lemon or lime.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.