Clam Wiffle Recipes

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CLASSIC CLAM DIP



Classic Clam Dip image

Clam dip has been around the party scene for a long time. This classic recipe is used by many American cooks at many different types of gatherings.

Provided by Miss Annie

Categories     Cheese

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

1 (7 ounce) can clams, chopped, drained, juice reserved
8 ounces cream cheese (room temperature)
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon grated onion
salt & freshly ground black pepper, to taste

Steps:

  • Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
  • Put mixture in a serving bowl and chill.
  • Serve with potato chips, crackers, or small pieces of raw vegetables.

CREAMY CLAM LINGUINE



Creamy Clam Linguine image

This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 17

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

CLASSIC CLAM CHOWDER



Classic Clam Chowder image

Give leftover mashed potatoes a second life: Make a pot of clam chowder.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Yield 8

Number Of Ingredients 12

2 slices thick-cut bacon, cut into small dice
1 large onion, cut into medium dice
½ teaspoon dried thyme leaves
2 bay leaves
1 ½ cups leftover mashed potatoes
2 (8 ounce) bottles clam juice
4 (6.5 ounce) cans minced clams (clams and juice separated)
1 cup water
9 new potatoes, cut into 1/2 -inch cubes
½ cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper, to taste

Steps:

  • In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
  • Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
  • Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
  • Heat through and serve, garnishing each bowl with reserved bacon.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 32.8 g, Cholesterol 87.2 mg, Fat 8.6 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 4 g, Sodium 552.4 mg, Sugar 2.2 g

CLAM WIFFLE



Clam Wiffle image

This came from an early edition of Peg Bracken's, I Hate To Cook Book. It seems to be missing from the later version. I've searched the internet for "wiffles" and there don't seem to be any.... so here is one. Seems to me you could replace the few clams with just about anything you like. If you do and you like it, please let me know:)

Provided by Jann Edwards

Categories     Kid Friendly

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 cup milk
12 saltine crackers (I use wheatsworth)
1/4 cup melted butter
1 (6 1/2 ounce) can minced clams, drained
2 tablespoons minced onions
1 tablespoon minced green pepper
1/4 teaspoon Worcestershire sauce
1 dash salt
fresh ground black pepper
2 eggs, beaten

Steps:

  • Soak crumbled crackers in milk for a few minutes.
  • Add everything else, eggs last.
  • Pour into small (1 quart) greased casserole dish and bake at 350 degrees for 45 minutes uncovered.

Nutrition Facts : Calories 574, Fat 36.3, SaturatedFat 19.4, Cholesterol 351.3, Sodium 674.2, Carbohydrate 24.9, Fiber 0.8, Sugar 1.1, Protein 35.9

DINNER CLAM SOUFFLE



Dinner Clam Souffle image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 6

Butter for souffle dish
1 can (7 ounces) clams, drained and minced
1 can (12 ounces) whole-kernel corn, drained
5 large eggs, separated
Salt and Tabasco sauce
Dash Worcestershire

Steps:

  • Preheat the oven to 375 degrees. Lightly butter a 1 and 1/2 quart souffle dish.
  • In a mixing bowl combine the clams with the corn. Whisk in the yolks, 1/2 teaspoon of salt and a dash of Tabasco and Worcestershire sauce.
  • In a clean bowl with clean beaters, whip the egg whites until stiff but not dry. Fold the into the mixture and spoon it into the souffle dish. Bake for 30 minutes or until top is browned. While the souffle is cooking, make a lovely salad to serve on the side, heat up some French bread and dinner is done.

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