CLAM RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOSTON CLAM RICE BAKE 3 EGGS, SLIGHTLY BEATEN 3 CUPS COOKED RICE 2 CUPS MILK 1 CUP SHREDDED SHARP CHEDDAR CHEESE 1/4 CUP EACH MINCED ONION AND PARSLEY 2 CANS (7 1/2 OUNCES EACH) MINCED CLAMS, DRAINED 1 JAR (2 OUNCES) PIMIENTO, DRAINED AND CHOPPED 1 TEASPOON SALT 1 TEASPOON WORCESTERSHIRE SAUCE SHRIMP SAUCE (BELOW) HEAT OVEN TO 325 DEGREES MIX THOROUGHLY EGGS, RICE, MILK, CHEESE, ONION AND PARSLEY. STIR IN CLAMS, PIMIENTO, SALT AND WORCESTERSHIRE SAUCE. SPREAD IN GREASED BAKING PAN, 13 X 9 X 2 INCHES. BAKE UNCOVERED 45 MINUTES. CUT INTO SQUARES AND TOP WITH SHRIMP SAUCE. MAKES 8 SERVINGS. SHRIMP SAUCE HEAT OVER MEDIUM HEAT, STIRRING OCCASIONALLY, 1 CAN (10 1/2 OUNCES) CONDENSED CREAM OF SHRIMP SOUP, 1 CUP CLEAN COOKED SHRIMP, 1/2 CUP DAIRY SOUR CREAM, 1 TEASPOON LEMON JUICE AND 1/2 TEASPOON CURRY POWDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM FRITTERS VEGETABLE OIL OR SHORTENING 3/4 CUP ALL PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1/4 CUP MILK 1 EGG 2 CANS (8 OUNCES EACH) MINCED CLAMS, DRAINED (RESERVE 1/4 CUP LIQUID) COCKTAIL SAUCE OR TARTAR SAUCE HEAT OIL (3 TO 4 INCHES) IN DEEP FAT FRYER OR HEAVY SAUCEPAN TO 375 DEGREES BEAT FLOUR, BAKING POWDER, SALT, MILK, EGG AND RESERVED CLAM LIQUID WITH HAND BEATER UNTIL SMOOTH. STIR IN CLAMS. DROP BY LEVEL TABLESPOONS INTO HOT OIL. FRY UNTIL GOLDEN BROWN, ABOUT 5 MINUTES; DRAIN ON PAPER TOWELS. SERVE WITH COCKTAIL SAUCE. MAKES 3 OR 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM FRITTERS 1 2 WELL BEATEN EGG YOLKS 1/2 CUP MILK 2 7 1/2 OUNCE CANS MINCED CLAMS, DRAINED 1 CUP FINE DRY BREAD CRUMBS 2 TEASPOONS SNIPPED PARSLEY 1 TEASPOON SALT 1/2 TEASPOON PEPPER 2 STIFFLY BEATEN EGG WHITES SALAD OIL COMBINE FIRST 7 INGREDIENTS. FOLD IN EGG WHITES. DROP BATTER FROM A TABLESPOON INTO SKILLET CONTAINING 1/4 INCH HOT OIL. FRY, TURNING ONCE. GARNISH WITH ORANGE SLICES, IF DESIRED. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM HEROS WITH TANGY AVOCADO SPREAD (10-07-92) (2:03) 3 5 OUNCE PACKAGES FROZEN FRIED CLAMS 1 LARGE AVOCADO 1/3 CUP BOTTLED MILD SWEET PEPPER SLICES, DICED 1/4 TEASPOON SALT 4 7 INCH LONG FRENCH ROLLS 1 SMALL HEAD RED LEAF LETTUCE ABOUT 30 MINUTES BEFORE SERVING: 1. PREPARE CLAMS IN OVEN AS LABEL DIRECTS 2. MEANWHILE, CUT AVOCADO LENGTHWISE IN HALF; REMOVE SEED AND PEEL. IN BOWL, WITH FORK, MASH AVOCADO. STIR IN DICED PEPPERS AND SALT. 3. TO SERVE, SLICE EACH ROLL HORIZONTALLY IN HALF. ARRANGE LETTUCE LEAVES ON BOTTOM HALF OF ROLLS; TOP WITH CLAMS. SPREAD AVOCADO MIXTURE ON TOP HALF OF ROLLS; PLACE OVER CLAMS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM LINGUINE 2 QUARTS PLUS 3 1/2 CUPS WATER 1 CAN (8 OUNCES) MINCED CLAMS, DRAINED (RESERVE LIQUID) 1 TABLESPOON SALT 1 PACKAGE (7 OR 8 OUNCES) LINGUINE OR SPAGHETTI 1 TABLESPOONS MARGARINE OR BUTTER 2 TABLESPOONS SNIPPED PARSLEY 3 CLOVES GARLIC, FINELY CHOPPED 1 1/2 TEASPOONS DRIED BASIL LEAVES 1/4 TEASPOON DRIED THYME LEAVES DASH OF PEPPER 1/2 CUP WHIPPING CREAM 1/4 CUP DRY WHITE WINE 1/4 CUP GRATED PARMESAN CHEESE 2 TABLESPOONS MARGARINE OR BUTTER, SOFTENED 1/4 TEASPOON SALT HEAT WATER, RESERVED CLAM LIQUOR AND 1 TABLESPOON SALT TO BOILING IN LARGE KETTLE OR DUTCH OVEN. ADD LINGUINE GRADUALLY. BOIL UNCOVERED, STIRRING OCCASIONALLY, JUST UNTIL TENDER, 8 TO 10 MINUTES; DRAIN. WHILE LINGUINE IS COOKING, PREPARE SAUCE. MELT 2 TABLESPOONS MARGARINE IN 2 QUART SAUCEPAN. STIR IN PARSLEY, GARLIC, BASIL, THYME, PEPPER AND CLAMS. OOK AND STIR OVER LOW HEAT UNTIL CLAMS ARE HEATED THROUGH. HEAT CREAM AND WINE TO BOILING IN 1 1/2 QUART SAUCEPAN OVER LOW HEAT, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE; POUR OVER CLAM MIXTURE. PLACE HOT LINGUINE ON WARM PLATTER. POUR SAUCE OVER LINGUINE. TOSS LINGUINE AND SAUCE WITH REMAINING INGREDIENTS UNTIL WELL MIXED. MAKES 3 OR 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAMS ON HALF SHELL OPEN SMALL CHERRYSTONE CLAMS. WITH KNIFE LOOSEN EACH FROM SHELL, LEAVING IN DEEP HALF OF SHELL. SERVE ON BED OF CRUSHED ICE WITH COCKTAIL SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAMS OREGANATO (05-20-92) (1:25) COOK 4 MINUTES 2 GARLIC CLOVES, MINCED 2 TABLESPOONS OLIVE OIL 2 SMALL RIPE TOMATOES, PEELED, SEEDED, AND CHOPPED 1/2 TEASPOON SALT 1/4 TEASPOON PEPPER 1 TEASPOON DRIED OREGANO 2 TABLESPOONS CHOPPED FRESH PARSLEY 2 TABLESPOONS COARSELY CHOPPED PINE NUTS 1 TABLESPOON MINCED RAISINS 3 DOZEN SHUCKED CHERRYSTONE CLAMS, MINCED (RESERVE 3 TABLESPOONS LIQUID 8 TABLESPOONS GRATED PARMESAN CHEESE 8 TABLESPOONS BREAD CRUMBS IN A GLASS CASSEROLE, COOK THE GARLIC IN THE OIL ONE MINUTE. STIR IN THE TOMATOES, SALT, PEPPER, OREGANO, PARSLEY, PINE NUTS, AND RAISINS. COOK 2 MINUTES. STIR IN THE CLAMS AND THE CLAM LIQUID. COOK ONE MINUTE. BLEND WELL. SPOON EQUAL PORTIONS INTO 8 SCALLOP SHELLS, LARGE CLAM SHELLS OR RAMEKINS. SPRINKLE EACH SERVING WITH ONE TABLESPOON OF THE CHEESE AND ONE OF THE BREAD CRUMBS. PLACE UNDER THE BROILER OF A CONVENTIONAL STOVE FOR 2 MINUTES, OR UNTIL THE CHEESE HAS MELTED AND THE BREAD CRUMBS ARE CRUSTY BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED CLAMS THOROUGHLY WASH 5 DOZEN SOFT SHELLED CLAMS IN SHELLS (OVAL SHAPE). COVER WITH SALT WATER (1/3 CUP SALT TO 1 GALLON COLD WATER); LET STAND 15 MINUTES; RINSE. REPEAT TWICE. PLACE CLAMS ON RACK IN KETTLE WITH 1 CUP HOT WATER; COVER TIGHTLY AND STEAM JUST UNTIL SHELLS OPEN, ABOUT 5 MINUTES. CUT OUT AND SERVE ON HALF SHELL WITH MELTED BUTTER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOMATO CLAM LINGUINE (05-08-92) (23:03) 2 (8 OUNCE) CANS TOMATO SAUCE 2 TABLESPOONS BRAN 1 TABLESPOON CORNSTARCH 6 SCALLIONS, DICED 2 TABLESPOONS LIGHT OLIVE OIL 1 GARLIC CLOVE, MINCED (OR 2 TEASPOONS GARLIC POWDER) 1/4 CUP MINCED FRESH PARSLEY 1/2 TEASPOON DRIED BASIL 2 (6 1/2 OUNCE) CANS MINCED CLAMS 1 POUND HOT COOKED LINGUINE TOSSED WITH 1 TABLESPOON LIGHT OLIVE OIL GRATED PARMESAN CHEESE COMBINE TOMATO SAUCE, BRAN, AND CORNSTARCH IN 4 QUART COOKING POT OVER MEDIUM HEAT. ADD SCALLIONS, OLIVE OIL, SEASONINGS, AND CLAMS. ADD COOKED LINGUINE AND MIX CAREFULLY. TOP INDIVIDUAL SERVINGS WITH PARMESAN CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=