Clam Recipes

B Baked Soft Clams Recipe C Chunky Potato Clam Chowder Recipe Clam And Carrot Soup Recipe Clam And Celery Sandwich Recipe Clam And Corn Chowder Recipe Clam And Corn Soup Recipe Clam And Oyster Soup Recipe Clam And Tomato Bisque Recipe Clam And Vermicelli Soup Recipe Clam Bisque Recipe 1 Clam Bisque Recipe 2 Clam Broth Recipe Clam Broth With Whipped Cream Recipe Clam Broth, Boston Style Recipe Clam Chowder Recipe Clam Chowder Recipe 2 Clam Chowder With Tabasco Recipe Clam Chowder and Biscuits Recipe Clam Chowder, Boston Style Recipe

C cont. Clam Chowder, Southern Style Recipe Clam Drink Recipe Clam Fritters (whole Clams) Recipe Clam Fritters Recipe Clam Fritters Recipe 1 Clam Fritters Recipe 2 Clam Soup With Poached Eggs Recipe Clam Soup, Family Style Recipe Clam Stew Recipe Clam Toast Recipe Clams A La Newburg Recipe Clams With Celery, Creamed Recipe Clams, Stuffed Recipe M Mussel And Clam Broth Recipe O Omelet With Clams And Bacon Recipe P Potato (sweet) And Clam Soup Recipe S Scalloped Clams Recipe 1 Scalloped Clams Recipe 2 Soft-clam Chowder Recipe Steamed Clams Recipe

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Who first discovered that clams were edible? Was it some sharp-eyed ancestor who noticed sea otters swimming on their backs and opening clamshells with a rock? Whoever it was, they did the world a favor.

There are a wide variety of clam recipes since these shellfish are wonderful steamed, cooked in soups and chowders, baked, chopped and casseroled, and even eaten raw with a dash of lemon juice or cocktail sauce.

On the East Coast, you can get a hard-shelled variety, often called Quahogs or littlenecks, or so-called soft-shelled clams (the shell is actually hard, but thin and brittle), often called steamers.

'Clamming' is a fun pastime that can occupy a sunny afternoon and yield a pot of treats for dinner as well. If trying your hand at clamming, take note of the legal size limits and don't take clams smaller than allowed, or you might face a stiff fine.

When buying these shellfish from the market, make sure they are still alive - dead clams go 'bad' quickly. Closed shells indicate dead ones. Once you get them home, put them in a bucket of salt water for a day or so. Some people add corn meal to the water. Leaving live clams in salt water for a period will flush the sand and grit out of their bodies, making them that much better eating.

On the West Coast, the specialty is a giant clam called the geoduck (pronounced 'GOO-ee-duck'). When fully grown, geoducks weigh from one to three pounds, and they grow as long as they live, which can be decades or even a century or older. Use geoducks in chowders or stews; a geoduck on the half-shell would intimidate the most robust appetite.