Clam Recipes

Clams are nutritious and delicious. The types of clams available will depend on where you live. Fresh clams are the best choice, whenever possible. Smaller clams are sought out for eating raw or steamed, while larger clams are tougher than smaller clams and are usually chopped for use in soups, stews, and stuffings. Most clams can be used interchangeably, but the best bet is to use clams that are similar in size. Clams can be found fresh, frozen or canned.

Store fresh clams in the refrigerator. Place clams in a large bowl, and cover the bowl with a damp cloth. Store clams up to 72 hours, but for best results buy clams and use them immediately. Clean clams when ready to cook. Fresh clam shells should be closed when purchased, or close when poked. When cooked clam shells will open wide. Discard clams whose shells don’t open. Frozen clams should be thawed in the refrigerator overnight before using. Canned clams are ready for use immediately after opening. The juice from canned clams is often used in recipes to add additional liquid and flavor.

ClamRecipes.net presents recipes for a variety of clam dishes including appetizers, salads, soups, side dishes and main courses. Fresh steamed clams are amazing and should be tried at home. Classic clam dishes include clam chowder and clams in white sauce over linguine. Learn where to find clams, identify those worth purchasing, and how to store, handle and prepare them for use in recipes. The rich, sweet, nutty flavor of clams and make them a popular choice among seafood aficionados. Bookmark the site, as we are always adding new recipes and information.

Featured Recipe

Potato Clam Chowder

Ingredients -

2 Bacon Slices, cooked, crumbled
1 cup Yellow Onion, chopped
2 tablespoons All-Purpose Flour
2 (6 ounce) cans Minced Clams
1 cup Cold Water
1/2 teaspoon Coarse Salt
1/4 teaspoon Dried Thyme
1/4 teaspoon Dried Savory
1/8 teaspoon Pepper
4 Medium Potatoes, peeled and cubed
2 cups Whole Milk
2 tablespoons Fresh Parsley, minced

Preparation:

1. Sauté the onion in drippings until tender using a 3 quart Dutch oven.

2. Add the flour; stirring constantly until smooth.

3. Drain clams making sure to reserve the clam juice.

4. Set the clams aside.

5. Gradually add water and clam juice to the Dutch oven.

6. Cook and stir over medium heat until the mixture is smooth and bubbly.

7. Add the thyme, pepper, salt, savory and potatoes.

8. Bring the mixture to a boil.

9. Reduce the heat.

10. Cover and simmer for 25 minutes or until the potatoes are fork tender making sure to stir often.

11. Add the crumbled bacon, clams, milk and parsley.

12. Heat through and serve.

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