2 slices bacon
1/4 onion, chopped
1/4 c Italian parsley, chopped
1/2 c fresh breadcrumbs
10 large clams, shucked, shells and juice reserved
salt & pepper to taste
1 lemon
Tabasco sauce
2 T butter
Cook bacon in microwave oven or on stove top until crisp.
Let cool and chop coarsely. In a medium bowl add bacon, onion, parsley and breadcrumbs.
Chop clams and add to breadcrumb mixture. Moisten with reserved clam liquor. Season with
a squirt of lemon, a dash of Tabasco, salt and pepper.
Fill reserved clam shells with breadcrumb mixture and place in a baking dish. Top clams with
a dot of butter and broil until browned.
Makes 5 servings.
8 medium clams, shucked
1/4 c milk
1/4 c cornmeal
3 T flour
1 T Cajun seasoning
salt & pepper
Drain clams of liquid and pour milk over them.
Combine flour, cornmeal and Cajun seasoning. Add 1/2 t salt and 1/4 t pepper.
Heat oil over medium heat in a heavy skillet. Shake milk from clams and roll in flour/cornmeal mixture.
Fry until golden on one side, turn and fry the other side until golden. Be careful not to cook them too long.
They should be barly cooked through. Sprinkle with salt as soon as you remove
them from the frying pan. Serve with lemon wedges and tartar sauce.
Makes 2 servings.
2 lbs small clams, shells scrubbed
1T olive oil
1 T butter
2 T chopped garlic, 1/4 c Italian parsley, chopped, and 1 t crushed red pepper
OR 2 T chopped garlic, 1 T chopped fresh ginger, and 1/4 c cilantro, chopped
1/2 c white wine or water
5 oz thin spaghetti
1 lemon
Heat oil and butter over medium heat in a large shallow pan. Add garlic, pepper and parsley
or garlic, ginger and cilantro. Cook until garlic is soft (1 - 2 min)
Add clams, wine or water and 1/2 lemon cut in wedges and squeezed. Cover pan and cook
until clams open.
Meanwhile bring a pot of water to a boil. Add pasta and cook al dente. Serve clams and cooking
liquid over pasta with lemon wedges.
Makes 2 - 4 servings.
July 2008 In the spring and summer we often go down to the beach and dig up clams. We dig up enough to have clams cooked 3 ways. Stuffed as a starter, breaded and fried as the second course, steamed and served over thin spaghetti as the main course. Our local clams are so sweet and flavorful, especially in the spring (March - June).