Brant, my favourite clam recipe is Cindy_5NY's Linquine with White Clam. So many of the clam sauces call for canned clams which I don't like. This one is wonderful.

I also add clams to a light

and serve them over pasta. I don't follow a recipe for this though. Just saute some garlic in olive oil, add some chopped tomatoes, a little white wine or chicken broth, some hot red pepper flakes and simmer for 10 minutes, add the clams, cook until the open, toss with some fresh basil and parsley and serve over your favourite pasta with lots of good bread.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

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RE: What did you have for dinner #57
Posted by: Cindy_5ny (My Page) on Mon, Jul 7, 03 at 6:55

Here is my recipe, Ann. It's unusual for us to have any clams left over, but 4 of us just couldn't finish 500 clams - we did a pretty respectable job, though! :)
Linguine with White Clam Sauce

2 T butter
2 T olive oil
2-3 cloves garlic, minced
1/4 cup minced onion or shallot
1 tsp flour
1/4 - 1/2 tsp salt
1/4 cup white wine
Oregano to taste
1/4 tsp tobasco, or dash ground red pepper
3 doz clams, minced and any juice*

Fresh grated parmesan
8 oz linguine, cooked

Saute onion and garlic in butter and oil until soft but not brown. Stir in flour until smooth. Add remaining sauce ingredients and clams and cook, do not boil, for 15 minutes. Serve over linguine, top with parmesan, if desired.

*You can prepare the garlic wine sauce, add whole clams (well scrubbed), cover and steam the clams while the sauce is cooking, and serve over pasta in the shells. This batch we had was pretty gritty, so we steamed and removed the clams from the shells before adding to the sauce. I also did not mince them, since they were pretty small to begin with.

Cindy
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My Changes:

I use fresh clams. 2 to 3 pounds

1 to 2 tablespoons flour (depends on how much sauce you want)

1/2 cup white wine
1 to 1 1/2 cups chicken broth
1/2 to 1 teaspoon dried oregano.

Note: Althought the sauce can be prepared a little a head of time, add
fresh clams (in shell) 2 minutes before pasta is finished cooking.
Serve immediately..

Home Cookin Chapter: Recipes From Thibeault's Table

Clams Recanato
==============
From Vincent's Restaurant in Toronto

1/2 medium onion
1 small carrot
1/2 stalk celery
1 clove garlic
Juice from 1 tin of claims (140 grams)
1 cup pastry flour
1 tsp. oregano
small pinch chili peppers
1/2 teaspoon fresh ground black pepper
1 tablespoon turmeric
2 teaspoon salt
3 1/2 cups milk
1/4 cup butter
paprika

.
Coarsley chop the onion, carrot, celery and garlic clove and place in a
saucepan. Add the claim juice and simmer until most of the liquid has
been reduced. The vegetables should still be al dente. Add the clams
and return to a boil. Remove from the hat and set aside.

Add the flour, oregano, chilis, pepper, turmeric and salt to a
saucepan. Add the milk slowly, stirring constantly until the flour is
absorbed. Add the butter and the contents from the first saucepan.
Place the mixture over a high heat and cok until the flour is cooked
and the sauce thickens. Stir it constantly, scraping down the sides
and bottom with a wooden spoon. Transfer to a bowl and allow to cool.

When cooled, place the mixture in an oven-proof dish or chafing dish.
Prinkle with the paprika and bake in a 375F oven for about 15 minutes
or until very hot. Serve immediately.

This can also be spooned on to Shells and baked. Serve two or three
per person.

CHESAPEAKE CLAM CHOWDER (serves 8)
3 oz shelled clams (save the juice)
3 cups clam broth
4 slices bacon
4 TBL butter
4 cups whipping cream
2 TBL flour
2 medium chopped onions
2 1/2 cups diced raw potatoes
1/4 tsp white pepper
Salt to taste (you won't need much, if any)
Chopped chives for garnish, if desired

Drain all juice from clams & strain a couple of times. Grind clam meat. Cut bacon into 2 pices & fry with onions until browned. Drain grease & place ground clams into a large soup pot; add enough water to cook potatoes & clams.
When done, add clam juice, cream, bacon/onion mixture & seasonings. Add flour & butter to thicken, if necessary. Simmer gently until ready to serve. Garnish w/chopped chives.~~Of Tide & Thyme

I don't have a recipe but some of our local churches make clam and corn pies. Tastes like chopped clams, fresh corn cut off the cob, sauteed chopped onions, celery and parsley in a sauce of thickened clam liquor and milk. Some add chopped hard boiled eggs.

The mixture is baked in individual or regular sized pie pans with a top crust but no bottom crust.

Here is a basic recipe for Clam Fritters. When we want to hot it up we mince a jalapeno or add a pinch of ground cayenne pepper.

Clam Fritters
1 pint clams, drained and chopped
1 3/4 cups all purpose flour
1/2 tsp nutmeg
1 1/2 tsp salt
2 eggs, beaten
1 cup milk
2 tsp minced onion
1 TBS butter, melted
oil for frying

Mix the dry ingredients in a bowl. Set aside. In another bowl mix eggs, milk, onion, melted butter, and clams. Combine this with the dry ingredients and stir until smooth. Drop the clam batter by teaspoon fulls into hot oil. Should be around 350 degrees or so. Fry til crispy and golden, around 3 minutes. Drain on paper towels. NancyLouise