Deviled Clams Recipes

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DEVILED CLAMS



Deviled Clams image

An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.

Provided by Molly53

Categories     Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

24 clams
2 eggs, hard cooked
3/4 cup cracker crumb
salt and pepper
4 tablespoons butter, no substitutions
1 tablespoon bell pepper, minced
1 tablespoon onion, grated
1/2 cup clam juice, reserved from the steaming
1 tablespoon parsley, minced

Steps:

  • Steam clams in a little water for five minutes.
  • Drain, saving the juice.
  • Cool clams and remove from shells.
  • Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
  • Melt two tablespoons of the butter and saute the vegetables for five minutes.
  • Combine the vegetables with the clam mixture and stir in the clam juice.
  • Preheat oven to 450F and grease four ramekins generously with butter.
  • Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
  • Bake for about 5 minutes.
  • Serve very hot.

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)



Deviled Clams Old Fashioned Style (Almost!) image

This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.

Provided by 4John6

Categories     Canadian

Time 1h55m

Yield 48 deviled clams, 24 serving(s)

Number Of Ingredients 12

3 dozen chowder clams, well cleaned (quahogs)
3 green bell peppers
3 red bell peppers
4 large yellow onions
2 lbs sliced bacon
1/3 bunch parsley
3 tablespoons garlic powder
4 tablespoons lowry seasoning salt
2 teaspoons cayenne pepper
12 medium torpedo rolls
1/2 cup breadcrumbs
1 teaspoon paprika

Steps:

  • Using a food processor (do not clean between ingredients).
  • Finely slice the torpedo rolls and set aside.
  • Finely chop bacon and put in a large, deep saute pan and put on medium heat.
  • Medium chop peppers, onions, and parsley and add to cooking bacon.
  • Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
  • Put aside to cool.
  • To open clams,place in large baking pan (s) 1 to 2" deep.
  • Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
  • Open clams, reserving the liquid for later use,and chop meat medium fine.
  • Separate and save clam shells.
  • In a large bowl,combine the clams and bacon/vegetable mix.
  • Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
  • Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
  • Bake in a 350°F oven for 20 to 25 minutes.
  • Bread crumbs should be lightly browned, and clams and vegetables tender.

DEVILED CLAMS



DEVILED CLAMS image

Categories     Shellfish     Bake     Broil     Vegetarian     Casserole/Gratin     Stuffing/Dressing

Yield 6 people

Number Of Ingredients 12

1 clove garlic, minced
1 tbsp. chopped green onion
1 tbsp. chopped green pepper
1 tbsp. chopped celery
2 tbsp. butter
6 tbsp. flour
1/2 C. dry bread crumbs
2 tsp. dry mustard
Tabasco sauce to taste
1/2 tsp. thyme
2 cans chopped clams, drained and reserve liquid
2 c. clam liquid and milk

Steps:

  • Drain and chop clams. Cook garlic, onion green pepper, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg and add egg mixture to remaining sauce, stirring constantly. Add cracker meal and parsley. Fill 6 well-greased individual shells or casseroles. Combine margarine and crumbs; sprinkle overtop of each shell. Bake in hot oven (400*) for 10 minutes or until brown.

MY DEVILED CLAM RECIPE



MY DEVILED CLAM RECIPE image

Categories     Shellfish     Bake     Low Fat     Vegetarian     Dinner     Lunch     Casserole/Gratin     Stuffing/Dressing     Spring     Summer

Yield 6

Number Of Ingredients 10

1 tbsp. chopped onion
1 tbsp. chopped green pepper
1 tbsp. chopped celery
2 tbsp. butter
6 tbsp. flour
2 tsp. dry mustard
Tabasco sauce to taste
1/2 tsp. thyme
2 cans chopped clams, drained and reserve liquid
2 c. clam liquid and milk

Steps:

  • Fry onions, green pepper, and celery in butter until soft but not brown. Add flour and dry mustard; mix into a stiff roux. Add Tabasco and thyme; mix well. Add clam liquid mixed with enough milk to make 2 cups. Stir constantly until well blended and thick. Stir in clams; add salt and pepper to taste. Place mixture in clam shells. Sprinkle with crumbs and dot lightly with butter. Bake in a 375 degrees oven for 20 minutes. Serves 6.

STEAMED CLAMS AND EGGS



Steamed Clams and Eggs image

Provided by Nicole Mones

Categories     easy, quick, appetizer

Time 30m

Yield Serves 4 as an appetizer

Number Of Ingredients 8

12 Manila clams, scrubbed
4 eggs
2/3 cup unsalted chicken broth
Salt
Freshly ground white pepper
Sesame oil
Light soy sauce
1 tablespoon minced scallion

Steps:

  • In a large pot fitted with a steamer rack large enough to hold 4 (8-ounce) ramekins, bring a quart of water to a boil. Divide clams among ramekins.
  • In a small bowl whisk 1 egg until frothy. Whisk in an equivalent amount of chicken broth and a dash of salt and white pepper. Pour the egg mixture over the clams in one of the ramekins. Repeat with the remaining eggs. Place ramekins on the steamer rack in the pot.
  • Cover the pot and simmer for 12 minutes. Remove ramekins. Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.

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