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Clams For Clam Haters


i'm just not a fish lover. but this one really works for me. makes a great appetizer for a crowd, too. festive, pretty, delicious, and full of iron! 8-)

Time: 10 minutes


  • scrub clam shells well
  • in a small glass bowl , microwave / melt half of the butter
  • in a dutch oven , heat olive oil and the remaining half of the butter on medium heat
  • saut the garlic lightly
  • remove half of the garlic from the dutch oven and add it to the melted butter
  • in a small skillet , toast the breadcrumbs
  • pour the melted butter / garlic over the crumbs
  • stir in the cheese
  • toast a bit more , then set aside
  • into the dutch oven with the oil , butter , and garlic mixture , add the basil , sherry , and clam juice
  • bring to a rapid boil and reduce a bit
  • add a little salt and a good portion of pepper
  • drop in the clams and cover with tight lid
  • cook for 4 -5 minutes
  • remove lid , stir well
  • if all are open , great if not , re-cover and cook for another minute or so
  • remove any that are not open
  • place open clams into serving bowls
  • add of the broth
  • sprinkle generously with breadcrumb mixture
  • pour remaining broth over breadcrumbs
  • garnish with extra basil
  • dive in !

clams for clam haters image

Number Of Ingredients: 9


  1. clams
  2. olive oil
  3. butter
  4. garlic cloves
  5. fresh basil
  6. dry sherry
  7. clam juice
  8. breadcrumbs
  9. parmesan cheese


This is 'Hatteras style.' I work in a restaurant near the North Carolina coast and make this two times a week. I have scaled down the batch for home use. It is very simple. You can also use the bacon grease to saute the vegetables in.

Recipe From

Provided by O. Romaine

Time 50m

Yield 8


  • In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

Hatteras Style Clam Chowder image

Number Of Ingredients: 10


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 5 stalks celery, sliced
  • 4 carrots, sliced
  • 4 cups peeled, cubed white potatoes
  • 2 (16 ounce) cans minced clams, with juice
  • 3 quarts clam juice
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 8 slices crisp cooked bacon, crumbled


This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Recipe From

Provided by Taste of Home

Time 55m

Yield 5 servings.


  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Contest-Winning New England Clam Chowder image

Number Of Ingredients: 13


  • 4 center-cut bacon strips
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  • 2 cans (6-1/2 ounces each) chopped clams, undrained

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