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Seafood Cookbook

CLAMS

Fried Clams

1 quart clams
Dash pepper
1 egg, beaten
1 cup dry bread crumbs or cracker crumbs
1 teaspoon salt
1 tablespoon milk

Drain clams. Combine egg, milk, and seasoning. Dip clams in egg mixture and roll in crumbs. Place clams in a heavy frying pan in about one-eighth inch of oil. Pan should be hot but not smoking. Fry at moderate heat. When clams are brown on one side, turn carefully and brown the other side. Cooking time is approximately 5 to 8 minutes. Drain on absorbent paper. Serve plain or with a sauce.
Yield: 6 servings.
Note: a commercial breading may be used. Follow the directions on the package.


Roast Clams

6 pounds shell clams
Butter or margarine

Wash clams thoroughly. Place in a baking pan. Roast in a very hot oven, 450degreesF., for 15 minutes or until clams open. Serve hot in the shell with melted butter.
Yield: 6 servings.


Southern Clam Chowder

1 pint clams
1 cup grated cheddar cheese
1¼ cups clam liquor and milk
1 teaspoon salt
¼ cup butter or other fat
Dash pepper
1 cup cooked elbow macaroni
3 eggs, beaten
1 cup soft bread crumbs

Drain clams and save liquor. Add milk to liquor to equal 1 1/4 cups. Chop clams. Scald liquor; add butter, macaroni, crumbs, cheese, seasonings, and clams; mix well. Blend in egg. Place in a well-greased
1-quart casserole. Bake in a 350 degree oven about 45 minutes or until firm.
Yield: 6 servings.


Southern Clam Chowder

1 quart clams, canned or fresh
1 quart rich milk, scalded
¼ pound salt pork
Salt and pepper, to taste
1 quart diced potatoes
Butter, if desired
1 onion, diced or chopped

Remove black parts from clams, saving the liquor. Cut pork in small pieces and fry until crisp and golden brown, then remove small pieces of pork from the fat. Discard fat. Add potatoes and onion, with just enough hot water to be seen through the potatoes. Cook over low heat-just simmering-until done.

When potatoes are done, add clams and pork and cook for 2 minutes after coming to a boil. (Longer cooking will make the clams tough). Remove chowder from heat and let stand for few minutes, then add hot milk, the clam liquor and seasoning to taste. (If seasonings are added before hot milk, chowder may curdle.) May add butter to each bowl.
Yield: 6 servings
Note: Chowder is usually better if left till the next day.


Deviled Clams

2 dozen medium clams, ground, save shells
1 stalk celery, finely cut
3 onions, finely cut
1 teaspoon chopped parsley
½ teaspoon thyme
½ teaspoon celery salt or seed
1-½ loaves bread (crust removed)
Salt to pepper to taste

Break bread into small pieces. Stir fry onions and celery until tender. Add to bread with seasonings. Mix thoroughly. Add ground clams. Mix well. Add enough clam liquor to enable firm but not too tight packing into greased clam shells. Sprinkle surface with cracker crumbs. Fry (side down) in hot deep oil until brown.


Clams Casino

24 clams (1½ to 2 inch diameter), in the shell
4 slices bacon, chopped
½ cup chopped onion
¼ cup margarine or butter
1 clove garlic, minced
2 tablespoons chopped pimento
1½ teaspoon Worcestershire
½ teaspoon white pepper
¼ cup dry white wine

Rinse unshucked clams under cold running water to remove any foreign particles. Shuck clams, reserving half of the shells for use in the recipe as small baking receptacles. Scrub the reserved shells and boil in water for 2 minutes. Remove the shells from the boiling water and drain.
Preheat oven to 425 degree F. Fry bacon until crisp. Add remaining ingredients except clams and white wine. Cook until onion is tender, stirring occasionally. Add wine; remove from heat. Place clams in reserved shells. Arrange shells in a shallow baking pan. Pour wine mixture over clams. Bake at 425 degree F. for 10 to 15 minutes.
Yield: 6 servings.


Stuffed Clams

1 dozen large shell clams
¾ cup chopped onion
1 14-ounce can mushrooms, drained and chopped
¼ cup butter, melted
1 teaspoon salt
3 tablespoons flour
2 tablespoons butter melted
½ cup dry bread crumbs
Dash pepper

Shuck clams. Chop. Wash shells thoroughly. Cook onion and mushrooms in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Fill well greased clam shells. Combine butter and crumbs; sprinkle over top of each shell. Bake at 400 degrees F. for 10 minutes or until brown
Yield: 6 servings.


Clam Fritters

1 (6½-ounce) can chopped clams
1 egg
2/3 cup all-purpose flour
3 tablespoons milk
1 teaspoon baking powder
1/3 cup chopped onion
¼ teaspoon salt Vegetable oil
1/8 teaspoon pepper
Cocktail or tartar sauce

Drain clams, reserving 2 tablespoons juice. Set aside.

Combine flour, baking powder, salt, and pepper in a medium mixing bowl; stir well. Make a well in center of mixture, and set aside.

Combine egg, milk, and reserved clam juice, mixing well. Stir into dry ingredients. Stir in clams and onion.

Carefully drop mixture by tablespoonfuls into hot oil (375 degrees F.). Fry until golden brown, turning once. Drain on paper towels. Serve hot with cocktail or tartar sauce.
Yield: 1 dozen.


Steamed Clams

2 dozen clams
½ teaspoon pepper
½ cup water
Melted butter
¼ cup dry white wine
Lemon wedges
1 tablespoon Old Bay seasoning

Scrub clams thoroughly, discarding any shells that are cracked
or open.

Combine water, wine, Old Bay seasoning, and pepper in a large Dutch oven. Bring mixture to a boil; add clams. Cover, reduce heat, and steam until shells open wide, about 10 to 12 minutes. Remove clams with a slotted spoon, reserving liquid. Serve clams hot in shells with reserved clam liquid, melted butter, and lemon wedges.
Yield: 2 servings


 

 

NCDA&CS Markets Division, Seafood Marketing Office, John M. Aydlett, Manager
Mailing Address:P.O. Box 2066, Elizabeth City, NC 27909
Physical Address:1205 McPherson St., Elizabeth City, NC 27909
Phone: (252) 331-4773; FAX: (252) 331-4775