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Clam recipes


Rock salt
24 clams (littleneck size), opened and left in the half shell
¾ c. soft bread crumbs
¼ tsp. freshly ground black pepper
¼ tsp. cayenne pepper
5 Tbs. chopped parsley
4 to 6 Tbs. olive oil
1 clove garlic, minced

Preheat oven to 500 degrees F. Partially fill a shallow baking dish with rock salt. Set the half-shell clams on the salt. Mix the bread crumbs, black pepper, 3 Tbs. parsley and the cayenne pepper. Spoon this mixture over the clams. Mix the oil and garlic thoroughly; pour over each clam. Bake for 10 minutes. If the crumbs have not sufficiently browned, place the dish under the broiler ’til golden. Sprinkle clams with remainder of parsley and serve immediately. Yield: 6 to 8 servings. MATHEWS CLAM PIE

25 clams, opened; reserve liquid
Bacon drippings
1 pint milk
2 Tbs. flour
Salt and pepper to taste
Favorite pie crust

Chop clams in bite-size pieces. Line a deep-dish casserole with pie crust, reserving enough dough to make strips ...

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