Pickled Clams Recipes

PICKLED CLAMS

Steps:

• Rinse clams thoroughly
• Steam and Remove Clams from shell
• Place clams and all other ingredients into a storage container
• Fill container with a 50/50 mix of the steamed clam juice and white vinegar to cover the clams completely
• Allow clams to marinate in refrigerator for 10 - 14 days
• Enjoy with your favorite adult beverage

BUTTERMILK FRIED CLAM ROLL WITH SPICY PICKLE DRESSING

Steps:

• For the clams and peppers: Put the clam bellies and peppers in a bowl, add the buttermilk and let soak, refrigerated, for at least 8 hours or overnight.
• For the sauce: Combine the mayonnaise, pickles, lemon juice, capers and parsley in a bowl. Season with salt and pepper.
• For the sandwiches: In a bowl, toss the shredded lettuce with the vinegar and set aside.
• Heat the oil in a large, deep, straight-sided pot until a deep-frying thermometer registers 360 degrees F. Line a plate with paper towels.
• Combine the cornmeal, flour, Parmesan, garlic powder and paprika in a shallow dish. Season with salt and pepper.
• Using a slotted spoon, scoop the clam bellies and peppers out of the buttermilk, leaving the excess behind. Toss in the flour-cheese mixture to evenly coat.
• Fry the clams and peppers in the hot oil until golden brown, about 2 minutes. Drain on the towel-lined plate and season immediately with salt and pepper.
• Heat a griddle or skillet over medium heat. Slice the buns in half lengthwise and butter the cut sides. Cook the buns butter-side down until toasted.
• Spread the sauce on both sides of the buns and top with lettuce, fried clam bellies and peppers.

PICKLED CABBAGE

Steps:

• Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
• Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

PICKLED OYSTERS OR MUSSELS

Steps:

• Prepare the shellfish first by scrubbing shells.
• Steam the shellfish just enough so that the shells become open.
• Strain the liquid from steaming and cool in the refrigerator.
• Remove the meat from the shells.
• Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes.
• Leave to cool.
• Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar.
• Pour the cooled vinegar mixture over the meat to cover.
• Seal firmly and store in the refrigerator.