Steamed Clams With Sausage

Prep: 25 min; Cook: 40 min

Makes 4 servings



2 pounds very small clams

1 large onion, thinly sliced

3 cloves garlic, chopped

1 small red or green pepper, cut into

1-inch pieces

1/2 teaspoon paprika

1/8 teaspoon crushed red pepper

2 tablespoons olive or vegetable oil

1/2 cup dry white wine

1/2 cup chopped fully cooked smoked ham

1 package (5 ounces) unsliced pepperoni,

chopped

1 can (16 ounces) whole tomatoes

(with liquid)

2 bay leaves

French bread, if desired



1. Clean clams as directed in Steamed Clams

recipe, step 1



2. Cook and stir onion, garlic, red pepper pieces,

paprika and crushed red pepper in oil in Dutch oven

over medium heat until onion is tender



3. Stir in remaining ingredients; break up tomatoes

with fork. Heat to boiling; reduce heat to low. Simmer

uncovered 15 minutes



4. Add clams to vegetable mixture. Cover and sim-

mer 20 minutes. (Do not lift cover to sitir.) Remove

bay leaves and any unopened clams. Serve with

Fresh bread

Basque Steamed Clams



4 quarts cherrystone clams

4 cloves garlic, minced

1/2 onion, minced

1 TB parsley, minced

1 TB olive oil

1/2 cup dry white wine

1/2 cup water (or additional clam liquid)

1/4 tsp. ground black pepper



Wash clams thoroughly in cold water, and place in a large kettle. Add

remaining ingredients.



Cover and cook over medium heat for 20 minutes, or until clams are opened.

Discard any

unopened clams.



Serve hot in individual bowls; pour pot liquor over clams.



Serve with thick slices of French bread to sop up juice and a green salad

with vinaigrette dressing.



Yield: 8 servings.

Clams au Gratin

Recipe from: James A. Beard.



1/2 cup finely chopped mushrooms

1/2 cup finely chopped shallot or onion

6 TB butter

2 TB finely chopped parsley

2 TB finely chopped tomato

Salt and pepper

36 small clams, on half shell

1/3 to 1/2 cup bread crumbs

Butter bits



Lay half shell clams on baking pan.



In a skillet, sauté the mushrooms and shallot/onion in 6 tablespoons butter

for 3 minutes.



Add the parsley, tomato and salt and pepper to taste. Spoon mixture over

clams.



Sprinkle with crumbs, dot with butter and bake at 400° F., for 5 to 8

minutes, or until clams

are just heated through.



Serves 6.

Deep Fried Clams or Scallops



1 pint shucked clams or 1 lb. fresh or frozen scallops

  1 cup all purpose flour

1/2 tsp. sugar

1 beaten egg

2 TB cooking oil



Cocktail sauce for dipping

   Shortening or cooking oil for deep fat frying



Thaw scallops, if frozen. If scallops are large, cut in half. Rinse clams or

scallops; drain

and pat dry with paper towels. Set aside.



2. For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon

salt. In a small

mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water.

Add to flour mixture;

beat smooth.



3. In a deep fat fryer or a 2 quart sauce pan heat 2 inches shortening or oil

to 375º F. Dip clams

or scallops into batter. Fry a few at a time, until golden brown, turning

once. Allow 1 to 1-1/2 minutes

for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on

paper towels.



Keep fried clams or scallops warm in a 300º F., oven while frying remaining

seafood.



Serve with sauce, if desired.



Makes 4 servings.



Tip: Use a deep fat frying thermometer to check the temperature of the fat.

Place it so the

bulb does not touch the pan. Carefully control the temperature of the fat by

adjusting the heat.

Bacon and Beer Steamed Clams

• 1 ½ Tablespoons Unsalted butter
• 1 onion finely diced
• 3 cloves garlic minced
• 1 tablespoon Thyme finely minced
• 1 cup dark beer (preferably a porter)
• 3 lbs. Manila Clams
• Bacon Salt for seasoning
  

Melt butter in a large pot on medium heat. Add the onion and a 1 ½ teaspoons of Bacon Salt. Allow the onion to carmelize. Add the garlic and thyme and sauté 3 minutes. Add the clams and beer, turn to high heat, and cover the pot. Allow to steam for 6 to 7 minutes or until the clams have opened. Serve in Bowls with fresh bread for mopping up the broth.

CLAMBAKE IN A POT

1 pound kielbasa
1 pound slab bacon in two pieces
3 pounds hardshell (littleneck) clams
3 pounds mussels, debearded
1 pound potatoes, cut into chunks
Two 1 1/2 pound lobsters
4 ears corn, shucked
Melted butter

Put the meat in the bottom of a pot. Add the clams and mussels, then the potatoes. Top with the lobster and corn and add 1/2 cup water. Cover and turn the heat to high, cook 20 min. Remove the lid, check one of the potatoes for doneness, if not done cook for another 10 min. or so.

Put the meat, corn, potatoes and lobsters on one or more platters. Put the clams and mussels in a bowl and ladle some of the cooking juices over them. Serve with the melted butter.

 

Serves 4.