Recipezaar: Clams recipes

Ziti With Garlic Clam Sauce

Mon, 08 Sep 2008 01:26:59 -0400

A quick tasty main dish. Serve with a crusty bread and a green salad. -- posted by mikekey

Toasted Spaghetti With Clams

Tue, 16 Sep 2008 22:35:27 -0400

Fast & Healthy. From "Fats Times with Ferran Adria" - Editor's Pick: Kristen Donnelly's Favorite from F&W Magazine, February 2005 edition. Ferran Adria credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-ceative Italian chef at La Madonnina del Pescatore in Italy's Marzocca di Senigallia. The method is very similar to risotto but spaghetti fills in for the arborio rice: Adria toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor. Serve with a light zingy, minerally Albarino from Rias Baixas has the acidity to balance with the briny clams - try the 2003 Mar de Frade, an easy-to-find aromatic, zesty albarino. -- posted by Manami

Red Lobster's Clam Chowder

Wed, 24 Sep 2008 02:20:12 -0400

My mom sent this to me through an email with lots of other restaurant chain recipes. I don't know who she got it from. We found it on the salty side so next time will decrease the salt amount. I will make a note by the salt. We enjoyed it otherwise. DS took it to school for lunch today. **I left out the leeks as we didn't have any. I did add some diced bacon as well. We did find this tasted just like Red Lobster's. Yield is approximate. -- posted by Chef on the coast

Clam Stuffed Manicotti

Fri, 26 Sep 2008 00:08:13 -0400

This was a recipe of my grandmother's, hand-written on the back of a time slip. Want to make this digital before it becomes so faded I can't read it. -- posted by The Tiny Chef

Sausage and Clams With Chickpeas

Wed, 01 Oct 2008 22:00:39 -0400

This is a recipe I have not yet tried that I found on Cooking Light. Sounds like everything I would love in a recipe! It states you can use sweet turkey Italian Sausage if you don't like things spicy. I plan to serve this over spaghetti and linguine for a complete meal! -- posted by ChicagoRN

Bob's Stuffed Mushrooms

Tue, 07 Oct 2008 16:42:00 -0400

Adapted from a recipe by Robert Lockwood at allrecipes.com -- posted by DrGaellon

Big Bubba's Crock Pot Clam Chowder

Sat, 11 Oct 2008 20:42:47 -0400

This recipe comes from the 'Dr. Fishbone Recipe Book' and is a collection of favorites from the Carolina's. I am placing it here for safe-keeping, it looks simple enough to be a tasty, easy soup to prepare. -- posted by Chef53Kathy

Clam Fondue

Sun, 12 Oct 2008 01:59:15 -0400

From a community cookbook, submitted by Jo Carter. I haven't tried it yet but don't want to lose it. -- posted by Oolala

Shrimp & Clam Chowder

Tue, 14 Oct 2008 01:12:34 -0400

This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional... -- posted by Chef Mandy in Newport Beach

Spaghetti With Clam Sauce and Grape Tomatoes

Tue, 14 Oct 2008 13:58:59 -0400

Rachael Ray -- posted by dicentra

Clam Risotto With Bacon and Chives

Thu, 16 Oct 2008 21:42:18 -0400

Food & Wine -- posted by dicentra

Steamed Clams With Thai Basil and Chiles

Fri, 17 Oct 2008 00:52:34 -0400

Cooking Light -- posted by dicentra

Dad's White Clam Sauce

Mon, 20 Oct 2008 20:19:13 -0400

This is a family favorite; my sister loves to request it for special occasions. It's a very garlicy, "brothy" sauce that's best sopped up with lots of crusty bread. Traditionally in Italy, this is served over linguine, but we like it with small shells so they can hold more of the sauce. Note: do not add the clams until the very end when tossing the hot pasta with the sauce; otherwise they will become rubbery. -- posted by DreamoBway

Fulton Fish Market Cioppino With Sourdough Croutons

Mon, 20 Oct 2008 21:14:20 -0400

Bobby Flay. -- posted by poo235

Linguine and Clams

Wed, 22 Oct 2008 01:06:43 -0400

Authentic tasting "white" clam sauce. Easy to prepare, yet delicious enough for company. I prefer to use White zinfandel wine, but any white wine will work fine. -- posted by Chef Luvfood

Spaghettini With Clam Sauce

Mon, 27 Oct 2008 17:53:59 -0400

Simple, delicious and quick -- found this years ago in Eating Well magazine Oct/97 -- make it all the time and it never fails to impress. Enjoy! -- posted by slb2008

Clam Chowder

Wed, 29 Oct 2008 14:45:31 -0400

A qiuck and easy chowder, ready in just a few minutes - very good!! Source: Burt Wolf's Travels and Traditions, Richmond -- posted by Chef mariajane

Cricketbirds Clam Dip

Wed, 29 Oct 2008 23:49:09 -0400

My mother used to make this.......we owned a boat when I was a kid, and EVERY time we went out on it, she made this with carrot and celery strips to scoop it up with. My moms been gone for almost 30 years, but every time I make this for my dad, he says.........I remember how your mom used to make this. It is delicious!!!!! The clams can be chopped or minced, depending on what you like. Save the clam broth from the cans to add in. I couldn't get this in on ingredients. I mix it all up with a potato masher......cooking time is actually chilling time. -- posted by cricketbird

Thai-Coconut Bouillabaisse

Mon, 03 Nov 2008 01:27:38 -0500

A sweet and spicy seafood dish perfect with some crusty bread. From Cooking Light -- posted by Julieannie

Linguine With Peppery White Clam Sauce

Tue, 04 Nov 2008 22:32:39 -0500

From 365 Ways to Cook Pasta. -- posted by dicentra

Clams in Tomato

Wed, 05 Nov 2008 19:09:37 -0500

From 365 Easy Low-Calorie Recipes. -- posted by dicentra

Clams a La Campbell

Thu, 13 Nov 2008 18:17:04 -0500

I honestly don't know where this recipe gets its name, but I do know that it is one of my absolute favorite hot appetizer dips. My Aunt Antoinette brought this to holiday gatherings when I was a kid, and I always looked forward to it. I finally was able to pry the recipe out of her (she does not give them up easily), and have been able to share this with friends and family myself. -- posted by JackieOhNo!

Linguine Alla Vongole

Fri, 14 Nov 2008 18:41:38 -0500

This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams. -- posted by Irishcolleen

Sublime Clam Chowder

Tue, 18 Nov 2008 01:09:01 -0500

I am a super clam chowder snob. Roux has no place in clam chowder, unless you're trying to hide old gummy fish parts, but then, why would you cook it? This is a thin, light, yet deliciously hearty clam chowder that you can have more than one bowl. I usually pair it with an earthy, hearty salad -- posted by Spicy Little Sister

Steamed Clams in Wine and Chorizo

Thu, 20 Nov 2008 01:22:31 -0500

Great clam dish. Make sure that you have lots of French bread to soak up the juices. -- posted by lazyme

Spaghetti With Clams

Thu, 20 Nov 2008 20:23:10 -0500

Almost reminds me of dinners in Sicily -- posted by Engelis

Clams With Cherry Tomatoes

Tue, 25 Nov 2008 22:38:21 -0500

Almejas con Tomates. A Basque recipe from Cooking Light. -- posted by dicentra

Clam Linguine

Mon, 01 Dec 2008 19:25:26 -0500

Quick and Creamy! Breadsticks compliment this dish wonderfully. -- posted by Chef #343564

Al Andalus Paella

Fri, 05 Dec 2008 18:37:37 -0500

This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana. -- posted by Celticevergreen

White Wine Clam Sauce

Fri, 05 Dec 2008 18:39:23 -0500

This recipe is from Chicken Of The Sea pouch. I followed the recipe and my family loved it. One of my sons even asked me if I had bought it from a restaurant! I am posting it here for safe keeping and also for other food lovers to enjoy. -- posted by Queenchef

New England Clam and Corn Chowder With Herbs

Mon, 08 Dec 2008 17:48:59 -0500

I haven't made this yet, but I'm sure I will...the photo in Bon Appetit looks absolutely delicious. -- posted by Shelby Jo

Rock Island Railroad Clam Juice Cocktail

Mon, 29 Dec 2008 22:15:47 -0500

This is taken from "Dinner in the Diner" and the Rock island says it is a good hangover cure, something which many need during the Holiday season! I think you could substitute horseradish in a jar for the fresh if you cannot find. -- posted by Dan-Amer #1

San Francisco Seafood Stew

Mon, 29 Dec 2008 23:06:53 -0500

"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino. -- posted by Manami

Clam Chowder

Tue, 30 Dec 2008 21:32:57 -0500

The very best Clam Chowder from Oregon -- posted by didier

Spaghetti Vongole

Fri, 02 Jan 2009 23:46:37 -0500

This recipe combines clams, anchovies, white wine, tomatoes and chillies with pasta in this splendid main course. -- posted by English_Rose

Puget Sound Clam Roll

Tue, 06 Jan 2009 02:36:13 -0500

A delicious, savory biscuit from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Bake in individual rolls as directed or in one whole roll, either with or without the sauce. -- posted by Molly53

Linguine Con Le Vongole

Sun, 11 Jan 2009 21:02:32 -0500

This is one of Tyler Florence's recipes that is exactly the type of dish I seek out on a weekly basis. I LOVE clams and this recipe really accentuates the clams, rather than hiding them. I have used canned clams in a pinch but I highly recommend fresh. Deelish! -- posted by ChicagoRN

Seaside Oregon Manhattan Clam Chowder

Sun, 11 Jan 2009 22:18:45 -0500

Gather a limit of fresh razor clams off the beach during a minus tide, clean them, and 20 minutes later, it's chowder time! Subtracting the cream and bacon means fewer calories and it let's the flavor of the fresh razors shine through... -- posted by Ethan Barrow

Linguine With Spicy Red Clam Sauce

Thu, 15 Jan 2009 23:47:24 -0500

This one comes from Giada's cook book and I have not yet personally tried it but it sounds perfect! I'm posting it here for safekeeping. -- posted by ChicagoRN

Olive Garden Seafood Torcello

Wed, 21 Jan 2009 01:09:38 -0500

This is a copycat recipe of Olive Garden's Seafood Torcello. -- posted by Celticevergreen

Olive Garden Frittata Vongole

Wed, 21 Jan 2009 14:42:25 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Clam Dip

Wed, 21 Jan 2009 14:59:13 -0500

Great to serve with crackers or chips. Yield and prep time are approximate. -- posted by StacL

Olive Garden Clams Bruschetta

Thu, 22 Jan 2009 13:56:28 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Vidalia Onion, Lump Blue Crabmeat & Tomato Salad

Mon, 26 Jan 2009 00:32:20 -0500

Two reasons why I'm posting this recipe, the photo of it is gorgeous and I have 20 pounds of Vidalia onions to use. Recipe by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The Carolina Inn in Chapel Hill, North Carolina. -- posted by Charlotte J

Linguine With Spicy Red Clam Sauce

Tue, 27 Jan 2009 00:41:21 -0500

This one comes from Giada's cook book and I have not yet personally tried it but it sounds perfect! I'm posting it here for safekeeping. -- posted by ChicagoRN

Newport Clam Chowder

Thu, 29 Jan 2009 23:25:20 -0500

This is my adaptation of a dish I had many years ago at Custies -- posted by Mitakola

Mother's Clam Chowder (Manhattan Style)

Mon, 09 Feb 2009 01:30:40 -0500

This was the recipe my mother used... she and Daddy loved it! So do we. I think the addition of the clam juice is what made it so special. -- posted by Sweetiebarbara

Thai Clam Pot Variation

Tue, 10 Feb 2009 14:20:07 -0500

NOTE: Select a heavy pot or wok large enough to hold the clams -- posted by Mitakola

Clams With Green Sauce (Salsa Verde)

Sat, 28 Feb 2009 02:53:57 -0500

Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice. -- posted by Ice Cool Kitty

Clam Chowder

Thu, 12 Mar 2009 01:02:15 -0400

A rich clam chowder. This recipe does not skimp. -- posted by Cara G

Wok-Stirred Clams and Black Beans

Sun, 15 Mar 2009 00:05:20 -0400

This is best served with brown rice or Udon noodles. I had this in Japan about 1992 at the home of friends and talked them into the recipe.. -- posted by Mitakola

Capellini Vongola

Sun, 15 Mar 2009 00:11:07 -0400

Little neck clams with angel hair pasta. -- posted by Mitakola

Gloria Pitzer's Red Lobster-Style Clam Chowder

Sun, 12 Apr 2009 18:56:16 -0400

Gloria Pitzer is known for copying famous foods, but making them healthy at the same time. "I take the junk out of junk food," says Pitzer. "You know what goes into my recipes." Gloria is careful to point out that she doesn't actually know what the big chains put in their food. "I don't try to dissect the foods and figure out the chemical ingredients," she says. "I never, ever try to steal anyone's secret corporate recipe. I just do my best to duplicate the taste." Enjoy! -- posted by Nif

Eggplant Clam Casserole

Fri, 17 Apr 2009 17:02:57 -0400

from darlene kossman -- posted by Dienia B.

Julie's Clam Crab Chowder (White)

Mon, 20 Apr 2009 13:08:18 -0400

This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy. -- posted by Acadia

Clams in Olive Oil With Jamon and Pine Nuts

Sun, 26 Apr 2009 20:49:20 -0400

(Almejas Con Aceite De Oliva, Jamon Y Pinones) This recipe is adapted from "The New Spanish Table" cookbook. This popular dish is served at the El Suquet de l'Almirall restaurant in Barcelona, clams 'poached' in olive oil together with pine nuts and bits of serrano ham. Three simple flavors, each with its own elusively sweet aftertaste. And the dish is rediculously easy, to boot. For best results, use a lovely olive oil and good pine nuts, preferably imported from the Mediterranean, not from China. You'll want plenty of bread to mop up the sauce. Any leftover sauce is delicious tossed with pasta. -- posted by TxGriffLover

Clams in Spicy Coconut-Lime Broth

Wed, 29 Apr 2009 15:14:13 -0400

Sounds great but I haven't tried it. From Bon Appetit, Tastes of the World. This is from Indonesia. Goes well with Asian noodles or steamed rice. -- posted by Oolala

Roasted Crab & Clam Bake

Mon, 04 May 2009 19:36:19 -0400

Server this delicious seafood dish at your next dinner party and your guest will be in awe. Bring out the crusty bread for dipping. An informal and fun way to serve seafood, dazzling with flavor and color. From Land-O-Lakes Cookbook -- posted by daisygrl64

Aveiro Mussels or Clams

Mon, 04 May 2009 20:10:25 -0400

Shellfish and olive oil are major components in Portuguese cooking and are reflected in this dish. Because of the variations there can be in the timing of cooking rice the time given is approximate. -- posted by momaphet

Baja Seafood Stew

Tue, 05 May 2009 01:13:12 -0400

From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5. -- posted by **Tinkerbell**

Caldeirada Fish Stew

Tue, 05 May 2009 01:38:15 -0400

This spicy fish chowder usually is concocted aboard fishing boats from the days catch in Portugal. Many times the ingredients vary according to what the day's catch was. This chowder is traditionally served over bread triangles. Posted for ZWT5! -- posted by breezermom

Artichokes With Clams

Tue, 05 May 2009 01:39:25 -0400

This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5 -- posted by IngridH

Shellfish and Rice

Sat, 09 May 2009 00:32:13 -0400

This is based on a recipe from Jeff Smiths The Frugal Gourmet On Our Immigrant Ancestors cookbook. He says, The Basques have always enjoyed dishes that we usually call paellas. The Spanish influence is afoot here, to be sure, but the Basques do not create such flamboyant dishes with meat and rice as the Spanish do. It is more like an everyday and expected course in the meal. And it is delicious. I havent tried this yet. -- posted by mersaydees

Xarém

Sat, 09 May 2009 12:20:41 -0400

The Algarve region of southern Portugal was the last part of the country to be under moorish occupation. Their cuisine (and language) shows the influence of their location on the coast, as well as of their northern african conquerors. -- posted by realbirdlady

Bahamian Conch Chowder

Sat, 23 May 2009 17:37:25 -0400

Conchs are quite popular in South Florida, as most there come from the Bahamas, were they are plentiful. If you cannot get frozen conchs, chopped clams may be substituted. If using chopped clams, add them at the last moment to keep them tender. The chowder is chunky, spicy, and robust with flavor - goes great with toasted bread rounds. Found recipe in, "The Whole Foods Market Cookbook." -- posted by Virginia Cherry Blossom

Clams N' Gravy

Mon, 01 Jun 2009 11:44:10 -0400

From the Ultimate Gullah Cookbook. -- posted by mightyro_cooking4u

Linguini and Clams

Tue, 16 Jun 2009 10:46:25 -0400

This is an easy delicious pasta dish. Elegant enough to impress guests and fast enough to make on a week night where you have no time. -- posted by Tiny_Toodles

4th of July Clam Chowder

Sun, 28 Jun 2009 17:30:13 -0400

Rhode Islander's love clam chowder. This chowder has an intermediate consistency between traditional New England clam chowder that has a heavy cream base and a Rhode Island clam chowder which is a clear broth style. This chowder captures the best of both types with a rich milky base that is not too heavy but allows the flavor of the clams and other ingredients to shine through. This is a great chowder to serve on a hot summer afternoon. -- posted by tlt295

Maggie's Baked Clam Dip

Sun, 05 Jul 2009 12:33:48 -0400

Baked in Sourdough Round. Very Yummy! -- posted by Chef #1186193

Steamed Clams With Cilantro and Red Pepper Sauce

Fri, 10 Jul 2009 12:19:18 -0400

I got this recipe idea from a co-worker and adjusted the ingredient amounts slightly per my personal taste. The recipe originally was indicated to serve six people, but this would not go over well in my household. DH and I usually buy a dozen clams, which we share. I have not tried it yet, but it sounds succulent. I would serve it as an appetizer or increase the recipe and serve as a main entre. -- posted by MarthaStewartWanabe

Chock-Full-Of-Clam Sauce With Farfalle

Fri, 10 Jul 2009 12:39:41 -0400

This is actually a very affordable dinner when clams are in season. I prefer using the slightly larger cherrystone clams, but littlenecks are fine too. If using the littlenecks, reduce the cooking time about 1-2 minutes. -- posted by JackieOhNo!

Clam Pie

Sun, 12 Jul 2009 09:33:32 -0400

This recipe is from the C-Line,Inc trucking company,"Rolling Recipes", cookbook. Courtesy of Ray Souza, C-Line, Inc, company driver. -- posted by mightyro_cooking4u

Brent's Favorite Clam Linguine

Thu, 23 Jul 2009 01:46:51 -0400

This used to be my husband's favorite thing to order when we went out for Italian, until I realized I could make it at home in 15 minutes for a quarter of the price. The recipe as written serves two, but I've doubled and tripled it very easily. The whole wheat pasta is just a personal preference, and in the summer I love to use fresh basil and oregano. Enjoy! -- posted by Victoria in Fort Wayne

Skipper's Linguine

Fri, 24 Jul 2009 13:09:24 -0400

From Better Homes and Gardens All-Time Favorite Fish & Seafood Recipes, 1980. Again this is a favorite of my daughters'...and recipe requested by my oldest. WARNING: HIGH IN FAT -- posted by pigtailone

Corn, Clam, and Mussel Chowder

Fri, 24 Jul 2009 13:18:14 -0400

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light -- posted by Abby Girl

Linguine in White Clam Sauce

Thu, 30 Jul 2009 03:15:36 -0400

This is from a book called The New Pasta Cookbook. I'm putting the recipes I want to try on here so I can return the book. -- posted by CJAY

Clam Wiffle

Thu, 06 Aug 2009 11:50:32 -0400

This came from an early edition of Peg Bracken's, I Hate To Cook Book. It seems to be missing from the later version. I've searched the internet for "wiffles" and there don't seem to be any.... so here is one. Seems to me you could replace the few clams with just about anything you like. If you do and you like it, please let me know:) -- posted by Jann Edwards

Angel Hair Pasta With White Clam Sauce

Thu, 06 Aug 2009 11:51:51 -0400

This one is a family tradition. I practically grew up on it. My father, grandmother, and several great-aunts made their own variations of it. Regardless of the variation, it was always delicious. This is my own variation on the recipe, originally learned from my father. It goes great with an appetizer of Traditional Caprese Salad, a side of a fresh garden salad with Raspberry Vinaigrette Dressing, and with a dessert of Italian Orange Slices. This makes for a hearty Italian dinner, that is also health conscious - though I highly recommend a walk afterwords to kick-start the metabolism and burn the carbs. (All referenced recipes/appetizers/desserts can be found in my public recipes list.) Note: as various brands of angel hair pasta recommend different cooking times, you may want to adjust when you put the pasta in to cook. Typically, dried angel hair pasta is cooked to "al dente" (tender, but firm) within 3-5 minutes. -- posted by Obsidian468

New England Clambake Chowder

Fri, 07 Aug 2009 10:21:59 -0400

A hearty appetite is a must for this delicious, hearty chowder. The silky smooth stock boasts a rich clam flavor, tender chunks of potato, chewy clams, savory onions and herbs. Serve with oyster crackers and a freshly tossed green salad. -- posted by Feast Your Eyes!

Spaghetti With Pinot Grigio and Seafood

Sun, 09 Aug 2009 21:21:17 -0400

From 20 minute pasta with Giada de Laurentis. I either leave out the clams and add more shrimp and some crab, or I just use canned. But I like the option of shrimp and crab better! -- posted by SarahBeth131

Spinach and Baby Clam Sauce

Mon, 10 Aug 2009 14:44:36 -0400

This is a heavily modified recipe from "The New Italian Cooking" book by Margaret and G. Franco Romagnoli. Theirs does not have spinach, and I needed to add vegetables to the family's meals. I've changed it enough that when asked for the recipe I cannot copy it from the book. -- posted by Wife-w-kids

Kwik and Easy Krab Bisque

Thu, 13 Aug 2009 17:23:54 -0400

Tasty and economical, this makes a generous sized pot of soup for under ten dollars, and my fourteen year old son loves it. -- posted by eclectricity

Clams and Pasta in White Wine Sauce

Mon, 17 Aug 2009 13:03:04 -0400

This recipe will serve 4, but if you want to make it stretch you can add along side a salad or garlic toast and it will feed 6 :) -- posted by daisygrl64

The Captain's Clam Chowder

Tue, 18 Aug 2009 03:22:06 -0400

From the McClellanville Coast Seafood cookbook.-Bunny Morse -- posted by mightyro_cooking4u

Maine Fried Clams

Fri, 21 Aug 2009 12:57:59 -0400

Maine fried clams -- posted by Ben Hooper

Cappellini With White Wine Clam Sauce

Fri, 04 Sep 2009 14:29:24 -0400

http://kathleenjbade.blogspot.com/2009/01/cappellini-not-linguini.html -- posted by ellie3763

Maidstone Club Chowder (Golfer's Stew)

Tue, 08 Sep 2009 12:03:16 -0400

This recipe was in Golf Magazine (9/09). It is from the Maidstone Club in Long Island, best known for its links-style golf course. When players return to the clubhouse after a round, they're likely to enjoy something nearly as renowned: the Maidstone Chowder. Members are understandably proud of the disk, whose rich chunks of monkfish, clams and rock shrimp evoke the historic fishing culture of the region. -- posted by Epi Curious

Smoky Mussels and Clams With White Wine Broth

Thu, 17 Sep 2009 10:45:57 -0400

Cooking Light. Sept 09. -- posted by dicentra

Steamed Clams Sol Duc

Fri, 02 Oct 2009 16:12:36 -0400

Sol Duc Hot Springs, Port Angeles, Washington. Sol Duc Hot Springs chef Mike Rogers won first place at the Clam Fest in Sequim, Washington, for his steamed clams. He uses Manila clams; littleneck clams are another fine choice. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Woodstock Inn New England Clam Chowder

Mon, 05 Oct 2009 13:55:53 -0400

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. -- posted by Molly53

New England Clam Chowder

Wed, 07 Oct 2009 11:41:40 -0400

This recipe is pretty much like everyone's else except I use evaporated milk and half & half. Easy enough to make and taste pretty darn good on top of it. -- posted by Catnip46

Clam and Grapefruit Cocktail

Fri, 16 Oct 2009 17:53:19 -0400

This is from another yard sale cookbook, copywrite 1922, had some very interesting recipes, I have not tried this yet, but I plan to soon. -- posted by Chef #Mykidsmom

White Wine and Garlic Steamed Clams

Mon, 19 Oct 2009 14:49:13 -0400

My boyfriend and I went to a restaurant in Newport, RI and got this dish so many times they finally gave us the recipe...we never went back because we make it so much at home! Easy and delicious...just have extra bread on hand for dipping! -- posted by Chef #1419010

Clams and Mussels in Thai Curry Sauce

Thu, 22 Oct 2009 12:40:11 -0400

From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter. -- posted by IngridH

Mmmm Good Hot Clam or Crab Dip

Tue, 27 Oct 2009 17:09:25 -0400

Take the basics & heat them up and whala. Perfection. Simple & delicious. Just throw together & bake until bubbly. Serve with your favorite crackers or scoops. I already doubled the recipe for you. -- posted by shadowgirl...

Clam Chowder

Sun, 01 Nov 2009 10:15:58 -0500

This recipe originally came from the Milk calendar. It's very good, especially with the garnish. -- posted by Sweet PQ?

Big Apple Clam Chowder

Thu, 05 Nov 2009 02:12:53 -0500

Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines. -- posted by Ice Cool Kitty

Seafood & Vegetables Chowder

Tue, 17 Nov 2009 01:21:50 -0500

Vegetable oil can be used instead of butter. -- posted by Chef #1443525

New England Clam Chowder

Wed, 18 Nov 2009 02:40:31 -0500

From my collection of handwritten recipes. -- posted by CJAY

Traditional Clambake

Mon, 23 Nov 2009 18:22:32 -0500

I picked up this recipe at a Ralphs grocery store. I'm not a big fan of clams so I haven't actually made it yet but I don't want to lose it. -- posted by kimemeki