Recipes Clams

Baked Clams

Ingredients:
1 8 oz. minced clams
3 slices of bread, crumbed
1/2 C Italian cheese grated
1 1/2 tsp. parsley chopped
1/4 tsp. garlic salt
1/4 tsp. black pepper
4 tbsp. olive oil
1 tsp. freshly squeezed lemon juice
3 tsp. fresh basil leaves, minced ( or 1 1/2 tsp. dried)

Directions:
Combine all ingredients in a bowl. Toss lightly to mix. Spoon into 9 clam shells or foil muffin cup pans. Place shells of muffin cup pans on a cookie sheet and chill if made ahead. Just before serving, bake in a moderate (200°C) oven for 15 minutes.

New England Clam Chowder (serves 9)

Ingredients:
1/2 cup clarified butter
1 clove garlic, minced
1 medium onion, chopped
1 rib celery, chopped
1/2 tsp. ground white pepper
1 bay leaf
1/4 tsp. thyme
1/2 cup flour
100-300 ml clam juice or fish broth
3 cups cream
1 large potato, diced into pieces
1 tsp. salt
400 gr chopped clams

Directions:
In a large, heavy bottomed pot over low heat sauté garlic in clarified butter for 1-2 minutes. Add onions, celery, and spices; sauté until onions are translucent. Stir in flour. Cook over low heat for 5 minutes, being careful not to brown. Slowly add clam, juice/broth and 1½ cups cream, stirring constantly to avoid lumps. Bring to a boil, reduce heat and simmer for 10 minutes. Add diced potatoes and salt. Simmer 20-30 minutes or until potato is just tender. Stir in rest of cream. Remove from heat and add chopped clams. Stir, let sit 1 minute. If desired, thin with cream or milk. Serve hot.