Scalloped Clam Nantucket Style Recipes

BUCATINI WITH CLAMS AND SCALLOPS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
• Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

SCALLOPED CLAM, NANTUCKET STYLE

Steps:

• Mix all ingredients together and let stand for 30 minutes.
• Preheat oven to 350°F.
• Transfer to a buttered casserole and bake for 45 minutes.

NANTUCKET SCALLOP CHOWDER

Steps:

• Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
• Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.