Baked clam recipe?!


Question:

Baked clam recipe?


Answers:
Baked Stuffed Clams Recipe
Ingredients:
24 Clean Clam Shells (or foil cups)
2 cans (6.5 ounce size) minced clams, drained with juice reserved
1 can (6 ounce size) crab meat, drained
4 cups fresh bread crumbs
1/4 cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered

Directions:

Preheat oven to 400 degrees F.

In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.

Fill each clean clam shell with mixture, pressing tightly into shell.

Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)

Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

This recipe for Baked Stuffed Clams serves/makes 12

Source(s):
http://www.cdkitchen.com/recipes/recs/21...

Baked Clam Dip Recipe

Tasty clam dip is baked and served in an edible crusty bread-bowl for an elegant appetizer.
INGREDIENTS:
1/2 cup margarine or butter
2 cans (6-1/2 ounces) of minced clams with juice
1/2 cup bread crumbs
1/2 cup Parmesan cheese
10 cloves of garlic (more or less to taste)
1 small onion diced (more or less to taste)
Dash of Worcestershire
Dash of Tabasco Hot sauce
1 (6-inch) round loaf of crusty bread, sourdough works well
Additional crusty bread pieces for dipping
Chopped parsley for garnish
PREPARATION:
Preheat oven to 350 degrees F.

Slice top from the round of bread and reserve. Using a serrated knife, carefully cut chunks out the center of the bread, leaving 1 inch of bread around the interior, to form a bowl for the clam dip.

Reserve bread chunk innards and lid to use as dippers.

Mix margarine, clams, bread crumbs, Parmesan cheese, garlic, onion, Worcestershire, and Tabasco sauces together until combined.

Pour clam mixture into bread bowl. Place bread bowl on a baking sheet. Bake uncovered for 30 to 40 minutes. Let rest for 15 minutes, then sprinkle with chopped parsley and serve warm.

As your guests consume the dip from inside the bowl, you can tear or cut off parts of the bowl itself to serve. The bowl is the best part, since it usually ends up crunchy on the outside, but soaked with that great dip on the inside. Use this idea with any baked cheese dip.

or

Baked Clam Balls Recipe

These clam balls go together quickly and can be made a day in advance before baking. This is an appetizer sure to please all clam lovers.
INGREDIENTS:
2 cans (6-1/2 ounces) minced clams
2-1/2 cups coarsely crushed saltine crackers
1/4 cup sweet onion, finely chopped
1/4 cup green pepper, finely chopped
1 tablespoon Worcestershire sauce
1/8 cup grated Parmesan cheese
1 tablespoon parsley flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
8 tablespoons butter (1 stick), melted
PREPARATION:
Preheat oven to 325 F.

Pour one can of clams, with its liquid, into a large bowl. Drain the other can of clams and add to the bowl along with the crushed saltines, sweet onion, green pepper, Worcestershire sauce, Parmesan cheese, parsley flakes, garlic powder, paprika, hot pepper sauce, salt, pepper, and melted butter.


Mix until thoroughly combined. Cover bowl with a lid or plastic wrap and refrigerate for 30 minutes.

Form clam mix into balls about 1 inch in diameter and place on an ungreased cookie sheet. (At this stage, clam balls may be covered and refrigerated up to 24 hours before baking.) Bake clam balls about 15 minutes in preheated oven. Serve hot

Baked Clams

Ingredients:
12 Clams, chopped
2 Tbsp Butter or Margarine
1/4 cup finely chopped Onion
1 clove Garlic, peeled and crushed
1 Egg, slightly beaten
1/4 cup seasoned Bread Crumbs
1/8 tsp dried Oregano Leaves
1/3 cup seasoned dry Bread Crumbs
2 more Tbsp Butter or Margarine, melted

Directions:
Remove clams from half shell and chop coarsely. Set clams and shells aside. In a microwaveable mixing bowl place 2 tablespoons butter. Heat on low in microwave for 30 seconds or until melted. Add onion and garlic. Heat, uncovered, in microwave for 3 minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to mixture. Spoon mixture into reserved shells. Place shells on baking pan. In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam mixture. Bake clams in oven at 350F for 25 minutes until golden brown. Makes 4 servings.

Baked Clams

Ingredients:
12 Cherrystone clams
2 T Butter or margarine
1/4 c Finely chopped onion
1 Clove garlic, peeled and crushed
1 Egg, slightly beaten
1/4 c Seasoned bread crumbs
1/8 t Dried oregano leaves
1/3 c Seasoned dry bread crumbs
2 T Butter or margarine, melted

Directions:
1. Remove clams from half shell and chop coarsely. Set clams and shells aside.

2. In a medium-sized, heat-resistant, non-metallic mixing bowl place 2 tablespoons butter. Heat in Microwave Oven 30 seconds or until melted.

3. Add onion and garlic. Heat, uncovered, in Microwave Oven 3 energy 3 minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture.

4. Spoon mixture into reserved shells. Place shells on a heat- resistant, non-metallic serving platter.

5. In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam mixture.

6. Heat, uncovered, in Microwave Oven 5 minutes or until heated through.

clams casino
24 cherry-stone or little neck clams
1/2 sleeve of ritz crackers crushed
6 cherry tomatoes
1 small shallot
6 slices of bacon, cut into 4 pieces each
2 tsp white wine
garlic powder, salt, and pepper to taste
directions
heat oven to 400. open clams, keeping the clam in one half of the shell. place on baking sheet. top with minced shallots, garlic, salt, and pepper. evenly spread the wine over the clams. slice the tomatoes so you have one slice for each clam, place one slice on each clam. evenly spread the cracker crumbs over the clams. top each clam with a piece of bacon. bake in oven until bacon is crisp, about 25 minutes.

Baked Clams Italiano:

40 min 15 min prep
6 servings

10 1/2 ounces minced clams
2 tablespoons olive oil
1 tablespoon onions, grated
1 tablespoon parsley, minced
1/8 teaspoon oregano
1/4 cup Ritz crackers, crumbled plus
2 tablespoons crackers, crumbled
1 teaspoon garlic salt
2 tablespoons parmesan cheese, grated

1. Drain clams and reserve 3 tablespoons broth.
2. Heat olive oil in a small frying pan. Saute onion, parsley, oregano, and the 1/4 cup cracker crumbs for 2 minutes, or until onion is golden. Remove from heat and mix with clams, the 3 tablespoons clam broth, and garlic salt. Spoon into a dozen clam shells or aluminium shells.
3. Sprinkle lightly with a mixture made of 2 tablespoons Parmesan cheese and 2 tablespoons cracker crumbs.
4. On a baking sheet, bake in a 375F oven for 25 minutes, or until crusty on top.




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