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Clams Recipes

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1 to 1 1/2 pounds monkfish or catfish

3 pounds littleneck clams or mussels, well washed

1 to 1 1/2 pounds shrimp or scallops, cut into bite size pieces if neccesary

1 to 1 1/2 pounds cod or other delicate white-fleshed fish, cut into 6 large chunks

1 tablespoon olive oil

2 medium onions, roughly chopped

2 navel or other oranges

2 teaspoons fennel seeds

Big pinch of saffron (optional)

1 dried chile, or a pinch of cayenne, to taste

2 cups chopped fresh or canned tomatoes

1 tablespoon minced garlic

1 cup roughly chopped fresh parsley


Put the olive oil in a casserole or large saucepan over medium heat. Add the onions and cook, stirring occasioally, until softened, about 5 minutes. Meanwhile, use a vegetable peeler to strip the zest from the oranges. Add the zest, fennel, saffron (if using), and chile and cook about a minute. Add the tomatoes and turn the heat to medium high. When the mixture boils, reduce the heat to medium, and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours in advance up to this point; cover and set aside until you're ready to eat.)

Add the monkfish and raise the heat to medium-high. When the mixture begins to boil, reduce the heat to medium low and cook, stirring occasionally, until it is just about tender, 10 minutes or so. Add the clams, raise the heat to high, and stir; when the mixture boils, reduce the heat to low, cover, and cook until the clams begin to open. 5 to 10 minutes. Add the shrimp and white fish, stir, and cover; cook, stirring gently once or twice, until the white fish is just about done (a thin bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick- there should be some broth- add a cup or so of hot water.) Stir in the garlic and cook 1 minute more. Stir in the parsley and serve with some crusty bread. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman.


Chorizo Clams


2 pounds littleneck clams, scrubbed

1 tablespoon canola oil

3/4 cup diced dried Spanish chorizo, casing removed

1/2 cup diced onion

1/2 diced red bell pepper

1/2 teaspoon salt

3 garlic cloves, smashed

1/4 teaspoon red chili flakes

1 tablespoon seeded, finely, diced jalepeno

1/4 cup tequila, white preferred

1/4 cup low-sodium chiecken broth

1/2 cup chopped cilantro

1/4 lemon

4 slices rustic sourdough bread

2 tablespoons olive oil

Cilantro sprigs, for garnish


In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic, and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken broth. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.

While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and cilantro sprig. Serves 2.

Recipe obtained from Guy Fieri Food by Guy Fieri and Ann Volkwein.

Indoor Clambake


4 mesh bag measuring 12 inches square

(about the size of a 5 pound onion bag)

4 gallon or larger kettle with a tight fitting lid

Steamer rack or rockweed seaweed


1/4 cup spiced seafood salt (from ingredient mix below)

1/2 cup kosher salt

1/4 cup packed brown sugar

2 tablespoons ground black pepper

8 medium new potatoes

4 ears of corn, shucked

1 1/2 pound mussels, scrubbed, debearded, and rinsed

2 pounds steamers, scrubbed well

1 pound kielbasa, cut into 4 peices

4 live lobsters, 1- 1 1/4 pound each

5 extra large eggs in the shell

1 lemon, cut in 4 wedges

4 oz or more unsalted butter, melted slowly over medium heat until boiling and then salted to tast with kosher or sea salt


Boil or steam the potatoes until fully cooked, abotu 20 minutes, cool, then refrigerate. Place your large kettle on the stove and add one inch of salted water. Use the rack or seaweed to elevate the clambake above the water. Cover and bring the water to a boil. When the pot fills up with steam, add 2 tablespoons of the spiced salt to the water. Bring to a rolling boil anf cover tightly.

Meanwhile, divide the potatoes, corn, mussels, steamers, and sausage among the mesh bags. Place the lobsters in the bags (take offf the rubber bands carefully, or wait until they are cooked to remove) Right before you add the lobsters to the pot, add one agg to each bag. Seal the bags, then gently place them in the pot. Place the extra egg in the center where you can easily retrieve it. Cover the pot tightly and steam the “bakes” for about 20 minutes. Remove the egg and crack it open- if it is hard-boiled, the clambakes are cooked!

Put each bag on a large plate and use a knife or scissors to cut it open through the center. Spread out the food and sprinkle lightly with the remaining 2 tablespoons spiced salt. Serve with the lemon wedges, the butter, and some of the broth from the pot in seperate cups.

Recipe obtained from the cookbook “The Summer Shack Cookbook” by Jasper White