Baby Clam

We put John to sleep in a full clam shell last night. He still awoke at 3 am.

Clam Recipe of the Day: Spaghetti with Red Clam Sauce

Spaghetti with Red Clam Sauce

INGREDIENTS
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 1/2 tablespoons capers
1 tablespoon minced garlic
2 teaspoons white sugar
2 teaspoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 pinch crushed red pepper flakes
2 (6.5 ounce) cans minced clams, with juice
1 pound cooked and drained spaghetti



DIRECTIONS
In a large pot combine the crushed tomatoes, diced tomatoes, tomato sauce, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper and red pepper. Cover and bring to a boil.
Lower heat to a simmer and cook for 45 to 60 minutes. Add the clams plus some of their juice during the last 5 minutes of cooking.
Pour sauce over hot spaghetti.

from allrecipes.com

Clam Recipe of the Day: Artichoke Crab/Clam Dip

Artichoke & Clam Dip

1 medium Leek
1 medium Vidalia or other sweet onion
1/2 cup Canned artichoke hearts; drained
1/2 cup Frozen chopped spinach; thawed
1 pound Brie or cream cheese
2 tablespoons Minced garlic
2 tablespoons Olive oil
1/4 cup Riesling or other medium-dry wine
2/3 cup Heavy cream
3 tablespoons Finely chopped fresh parsley
2 tablespoons Finely chopped fresh dill
1 pound Fresh jumbo lump crab meat or substitute 2 cans canned clams if you're into clams
2 tablespoons Dijon mustard
1 teaspoon / tablespoon hot sauce; or to taste
Toasted thin baguette slices

Preheat oven to 425° F and lightly oil an 11-inch gratin or other shallow baking dish (about 6 cups).

Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces. Or if using cream cheese, cube.

In a heavy skillet cook leek, onion and garlic in oil over moderate heat, stirring until pale golden; stir in artichoke hearts and spinach. Add wine and cook, stirring, three minutes. Add cream and simmer, stirring, 1 minute. Add cheese, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.

In a large bowl, combine clams, mustard, hot sauce, salt and pepper to taste. Stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden. Serve dip hot with toasts.


from notquitejunecleaver.com

Clam Recipe of the Day: Clam Pudding

Clam Pudding
From Richmond Talbot
A real Plymouth favorite, somehow acquired from the kitchen of Fran Barnes.

www.oldcolonyclub.org

Ingredients:
a stick of butter
1 cup ground Pilot crackers
1 cup ground Ritz or saltines
salt, pepper and a dash of mace
1 quart of ground sea clams
4 lightly beaten eggs

To prepare:
Melt 1 stick of butter in a skillet.
Add both crackers and toss together well.
Toss together well and season with salt, pepper and a dash of mace. (not the rapist kind)

Add 1 quart of ground sea clams and simmer together for one minute.
Cool slightly.
Add 4 lightly beaten eggs, mix well and turn into a casserole dish.
Bake at 375 degrees for one hour.

Some people add a dash of Tabasco. (the cool kids do, anyway)

Clam Recipe of the Day: Linguine with Clams

Lazy Linguine with Canned Clams

Ingredients:

1/2 c. olive oil2

Tbsp. minced garlic

1/8" c. sweet red pepper, chopped

1 c. dry white wine

1 15 oz can Whole Ocean Clams, drained, juice reserved

1 Tbsp. fresh parsley, chopped

1/2 tsp. red pepper flakes

Cooking Instructions:

Sauté minced garlic and sweetred pepper in olive oil. Turn up heat andadd wine and reserved clam juice. Cook until fluid is reduced by half. Reduceheat and add Whole Ocean Clams, parsley and red pepper flakes. Serve over linguine. Serves four.

More Ambitious Linguine with Fresh Clams

Yield: 4 servings (scale up in direct proportion)

1 cup water

1/2 cup dry white wine

32 Manila or littleneck clams, scrubbed 1 cup bottled clam juice

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 cloves garlic, sliced horizontally

1/2 cup chopped flat-leaf parsley

1/2 teaspoon dried hot red pepper flakes

2 teaspoons dried thyme, crumbled

Salt and freshly ground pepper to taste

1 pound linguine, cooked al dente, drained, kept warm -

Directions:

Put the water and wine in a large pot and bring the liquid to a simmer over high heat. Reduce the heat to medium-high. Add the clams to the pot and cover tightly. Steam the clams just until the shells open -- about 7 to 8 minutes. Discard any clams that do not open. Remove the pot from the heat. - Strain the clams and liquid through a fine chinois or colander lined with cheesecloth. Transfer the clams to a separate bowl. Put the juice from the steamed clams in a measuring pitcher. Add enough bottled clam juice to make 2 cups. - Put the olive oil and the butter in a saucepan set over medium heat. Add the garlic and sauté, stirring, until the garlic is lightly browned. Discard the garlic. Add the clam juice, parsley, red pepper flakes, and thyme to the saucepan. Salt and pepper to taste. Bring the sauce to a gentle simmer. - Divide the cooked pasta among four heated pasta bowls. Arrange eight of the clams around the pasta in each bowl. Pour an equal amount of sauce over the pasta and the clams. Serve at once.