Dinner Clam Souffle Recipes

CLAM BAKE

Clam Bake image

Provided by Michael Symon : Food Network

Time 1h5m

Yield 10 servings

Number Of Ingredients 15

Ingredients

10 ears corn
200 middleneck clams
6 fresno chiles
6 jalapeno chiles
1 head garlic
2 red onions, sliced
100 PEI mussels
2 tablespoons coriander seed
2 tablespoons cumin seed
2 stalks celery, chopped
2 tablespoons kosher salt
4 red peppers, chopped
3 pounds smoked sausage, in casings
1 bottle white wine
Water, to cover

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 STEW

Clam Stew image

This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings (4 quarts).

Number Of Ingredients 12

Ingredients

3 pounds fresh littleneck clams
1 bunch Swiss chard, stems removed and chopped (about 4 cups)
1/2 pound fully cooked Spanish chorizo links, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 medium onion, chopped
1 cup fresh or frozen corn
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 ounces) beer
1/3 cup olive oil
Grilled French bread baguette slices

Steps:

Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

STUFFED CLAMS

Stuffed Clams image

New Jersey Bay stuffed clams, we live on the coast in Jersey where there is an abundance of fresh seafood. I like to try new recipes and have a lot of fun inventing my own.

Provided by CATHY SCHOENSTEIN

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

20 fresh clams (, I PREFER CHERRYSTONE SIZE)
1 lb bacon
1 large onion
1 large green bell pepper
1 large red bell pepper
seasoned bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 tablespoon parsley

Steps:

Preheat oven to 350°F.
Open clams, making sure to save any juice and half the clam shells.
Chop the clams by hand or use the food processor; set aside.
Dice the bacon and cook until done.
When cool, add to the clams.
Dice the vegetables and add to the clams.
Add seasonings.
Add the bread crumbs 1/2 cup at a time, until it resembles stuffing.
If the mixture seems too dry, add the reserved clam juice.
Spoon mixture into clam shells and bake for 15 or 20 minutes (when peppers are tender, the clams are done).
Enjoy.

Nutrition Facts : Calories 609.6, Fat 52.1, SaturatedFat 17.1, Cholesterol 101.8, Sodium 989.9, Carbohydrate 11.1, Fiber 2.1, Sugar 4.4, Protein 23.6

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