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    Recipes — shell clam

    Classic New England Clam Chowder

    This classic New England clam chowder recipe includes all the traditional ingredients for true New England chowdah–fresh shellfish, bacon, potatoes, and cream–yet it’s rich and thick without turning glunky.

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tbsps flour
        •    3 cups water
        •    1 cup heavy cream
        •    1 tsp chopped fresh thyme
        •    4 bacon strips, finely chopped
        •    2 tbsps chopped fresh parsley
        •    1 medium size Spanish onion, diced small
        •    3 large red potatoes, cut into 1/2 inch dice
        •    7 pounds cherrystone clams, scrubbed and rinsed

    Method

    1. In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.
    2. Clean your soup pot; then, over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons bacon fat. Add diced onion to pot and sauté until translucent.
    3. Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
    4. Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley, cream, and reserved bacon; cook just long enough to heat clams through, about 3 minutes.



    This great family recipe is thanks to New England Recipes at https://newengland.com/today/food/clam-chowder-3/

    New England Style Fried Clams

    The only part even remotely tricky of this recipe is finding the "corn flour," which is not the same thing as corn starch! Corn flour is just finely ground corn meal. The easiest way to find some is in the "ethnic" aisle where you find Louisiana foods. It's called "fish fry," and if you look at the ingredients it's just corn flour. If you absolutely can't find any, just use more regular flour. It'll be fine.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    oil for frying
        •    1 tsp of salt
        •    1/2 tsp cayenne
        •    1 cup all-purpose flour
        •    1 pound shucked clams
        •    1 cup corn flour, as in fishy fry mix
        •    1 cup buttermilk or evaporated milk
        •    1 tsp of freshly ground black pepper

    Method

    1. Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
    2. Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Heat enough oil to float the clams, about a quart or so. What oil? Anything you feel like, but I prefer peanut oil or, well... fresh lard. You want the oil hot, about 360ºF.
    3. When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super-extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
    4. Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce.



    This great family recipe is thanks to Honest-Food Recipes at https://honest-food.net/fried-clams-recipe/

    Quick and Easy Linguine with Clam

    This recipe is sure to impress so whether you’re hosting a dinner party or just want a quick weekday meal, if you like clams, this one’s for you. Enjoy!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


    Ingredients

    For the Linguine:

        •    1 half lemon
        •    2 tbsps butter
        •    olive oil as needed
        •    1 lb. linguine noodles
        •    1/2 cup dry white wine
        •    6 cloves garlic, minced
        •    pinch red pepper flakes
        •    1 1/2 lbs. littleneck clams
        •    10 oz. canned clams with juice
        •    2 tbsps chopped parsley, plus more for garnish


    For the Anchovy Breadcrumbs:

        •    olive oil as needed
        •    2 garlic cloves, minced
        •    pinch red pepper flakes
        •    2 tsps chopped parsley
        •    3 anchovy fillets, finely chopped
        •    1 cup panko breadcrumbs, plus more if needed


    Method

    For the Linguine:

    1. Add the clams to a large bowl and cover with cold water. Allow to sit for 20 minutes to filter any sand or grit hiding in the clams. Drain, giving each clam a gentle scrub to wipe off any excess sand, and set aside until needed.

    2. Cook the linguine in salted boiling water according to package directions. Reserve 1/4 cup of pasta water, drain noodles, and transfer to a bowl with the reserved pasta water, drizzle of olive oil, and a splash of lemon juice. Begin cooking clams (I start my noodles and clams at the same time).

    3. In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and saute 45 seconds. Add the clams, toss to coat, and cover. Every 2 minutes, uncover, toss, and transfer any opened clams to a bowl. Repeat for ten minutes until the last of the clams have opened. If there are a few clams unopened after ten minutes, discard. We don't like them.

    4. Transfer the opened clams back to the pan, crank the heat to medium-high, and add the canned clams with their juice. Bring to a simmer and add the wine. Simmer until reduced, about 5 minutes. Add the parsley and two tablespoons of butter. Cook for 2-3 more minutes.

    5. Once the sauce has reduced (should still run if pan is tilted), add the pasta noodles. I end up using 3/4's of my noodles and save the rest for whatever. Give them a twirl to coat in the clams/sauce.

    6. Serve with more fresh chopped parsley and anchovy breadcrumbs.

    For the Anchovy Breadcrumbs:

    1. In a small saute pan heat a tablespoon of oil over medium high heat. Add the chopped anchovies and cook 2 minutes until starting to crisp. Add the garlic, red pepper flakes, and parsley, and cook 45 seconds.

    2. Add the breadcrumbs and a tablespoon of olive oil, cook while tossing in the pan to toast the crumbs. Once golden, transfer to a plate. Give it a taste and if it's too salty, add more breadcrumbs to mellow it out.

    3. Sprinkle over pasta and enjoy



    This great family recipe is thanks to Vodka-and-Biscuits Recipes at http://www.vodkaandbiscuits.com/2016/01/11/quick-easy-linguine-with-clam/

      Littleneck Clams with Lemon Thyme and Parmesan

      Local clams are highlighted by cooking them in a little bit of water just long enough for them to open, then dressed delicately with a bit of lemon and white wine and a sprinkle of thyme and Parmesan just before broiling.

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 24

      Ingredients

          •    kosher salt
          •    1/2 cup water
          •    1/4 cup heavy cream
          •    freshly ground pepper
          •    2 tbsps dry white wine
          •    2 tbsps fresh lemon juice
          •    2 tsps chopped thyme leaves
          •    1 tsp finely grated lemon zest
          •    24 littleneck clams filtered and scrubbed
          •    2 tbsps freshly grated parmigiano-reggiano cheese

      Method

      1. In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
      2. Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
      3. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.



      This great family recipe is thanks to RHUBARBARIANS Recipes at https://www.rhubarbarians.com/littleneck-clams-lemon-thyme-parmesan/

      Clams with Tomatoes, Basil and Blue Cheese

      This easy recipe for Clams with Tomatoes, Basil + Blue Cheese makes a wonderful appetizer, but can double as an entree served with crusty bread and a salad.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4-6

      Ingredients

          •    salt to taste
          •    1 tbsp olive oil
          •    1/2 cup dry white wine
          •    crusty bread for dipping
          •    3 cloves garlic, thinly sliced
          •    1 cup fresh basil leaves, torn
          •    freshly cracked black pepper, to taste
          •    1 28 ounce can whole peeled tomatoes
          •    3 tbsps unsalted butter, cold, cut into pieces
          •    6 ounces creamy blue cheese, such as gorgonzola dolce
          •    50 littleneck clams, soaked and scrubbed clean of any sand

      Method

      1. Heat the olive oil in a large pot over medium-high heat. Saute the garlic for about one minute, then add the white wine and cook until reduced by half, about one or two minutes. Add the tomatoes and use a wooden spoon to break them up into large pieces, then simmer, uncovered, for about five minutes.

      2. Add the clams and toss to coat, then turn the heat to high, cover and cook for about 5 minutes. Remove the lid and use a pair of tongs to remove any clams that have opened up into a serving bowl. Continue placing open clams in the bowl until they’ve all opened up. If there are any clams that won’t open, cover and wait a few minutes, and if they’re still being stubborn, discard them.

      3. Stir the butter into the sauce one piece at a time, then crumble in the blue cheese and stir. Some of the cheese will melt into the sauce, but be sure there are plenty of chunks that still remain. Stir in half of the basil, then pour over the clams. Top with the remaining fresh basil and serve immediately with crusty bread for dipping.



      This great family recipe is thanks to Coley Cooks Recipes at https://coleycooks.com/clams-with-tomatoes-basil-blue-cheese/