CLAM BAKE
This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.
Provided by DENISEK1
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
- Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
- Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.
Nutrition Facts : Calories 1383.3 calories, Carbohydrate 137.4 g, Cholesterol 294.4 mg, Fat 74.1 g, Fiber 10 g, Protein 41.6 g, SaturatedFat 44.7 g, Sodium 3133 mg, Sugar 10.8 g
KITCHEN CLAMBAKE
Steps:
- Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
CLAM BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.
CLAM BAKE CHEESE BALL RECIPE - (4.5/5)
Provided by Tufgrlz
Number Of Ingredients 8
Steps:
- Mix cream cheese, clams, horseradish, parsley and Old Bay. Form into a ball; coat with breadcrumbs in butter. Wrap in plastic; refrigerate 2 hours. Serve with buttery crackers (such as Ritz).
CLAM BALLS
I never had an occasion to make this. Recipe origin unknown. Preparation time includes refrigerator time.
Provided by Barb in WNY
Categories < 15 Mins
Time 5m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Drain clams, reserving liquid. You will have about 1 cup liquid and 1 cup clam meat.
- Melt the bacon fat in a skillet and saute the shallots and garlic for about 3 minutes.
- Off the heat, blend in the flour, stirring until it is all incorporated.
- Add 1/4 cup clam liquid and cream gradually.
- Return to the heat and cook over moderate heat until the sauce is very thick.
- Remove from the heat and add remaining ingredients.
- Fold in the clams.
- Refrigerate mixture at least 4 hours.
- With a teaspoon measure form balls 1/2-inch in diameter.
- Place on wax paper.
- In a small, heavy skillet pour oil to a depth of 1-inch and heat to 365°F
- Drop in 3 balls at a time, frying about 1 minute.
- Remove with a slotted spoon and drain on paper towels.
- These can be kept warm in a 200°F oven.
- If made in advance, reheat in a 425F oven placed on a wire rack in a jelly-roll pan for 7 minutes.
- Can be frozen. Place on a flat surface to freeze, then put in a freezer bag and seal. Reheat frozen balls in a 350F oven for 10 minutes.
Nutrition Facts : Calories 57.2, Fat 2.7, SaturatedFat 1.4, Cholesterol 23.3, Sodium 58.7, Carbohydrate 2, Fiber 0.1, Protein 6
CLAM FONDUE IN A BREAD BOWL
This savory seafood dip is baked right in the bread bowl and is served hot. I usually buy a sourdough bread bowl, but French tastes really good, too. -Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 3-1/2 cups.
Number Of Ingredients 9
Steps:
- Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth., Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes., Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.
Nutrition Facts :
EASY BAKED CHEESE BALLS RECIPE - (4.3/5)
Provided by TrayH
Number Of Ingredients 4
Steps:
- Cut up string cheese into chunks. Dip in skim milk and then roll in Italian bread crumbs. Bake at 425˚F for 7 to 10 minutes. Serve with Marinara Sauce for dipping.
IRISH'S CLAM BALLS
These are a great appetizer for parties. They are a family favorite in my house. You can freeze some prior to baking and use as needed. We serve these with some worcestershire sauce sprinkled on them.
Provided by Irish350
Categories < 60 Mins
Time 45m
Yield 16-18 balls
Number Of Ingredients 8
Steps:
- Melt butter in saucepan, add clam juice ,minced clams and juice form minced clams. Heat this mixture. In a large bowl add stuffing and sauted celery and onions, pepper and oregano. Pour hot liquid over stuffing mix. Mix well and cool. Roll into balls then bake for 30 minutes at 350.
Nutrition Facts : Calories 227, Fat 7.5, SaturatedFat 4, Cholesterol 46.4, Sodium 546.5, Carbohydrate 24.1, Fiber 1.1, Sugar 3.1, Protein 14.8
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