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Old 11-28-2007, 12:59 PM   #1
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Minced Clams

Went to store this morning and somehow came home with 4 cans of minced clams. Now what the heck I do with minced clams ?
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Old 11-28-2007, 02:26 PM   #2
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Clam Chowder! Mmmmmm!Yummy!
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Old 11-28-2007, 03:24 PM   #3
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Quote:
Originally Posted by denman617 View Post
Clam Chowder! Mmmmmm!Yummy!
I was just going to say that, but you took the words out my mouth. Too bad I can't eat anything from the sea.
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Old 11-28-2007, 03:26 PM   #4
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That's rough! I love clam chowder!
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Old 11-28-2007, 04:07 PM   #5
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Now for the hard part. How I make clam chowder ??If ya gonna tell me what to do with it,ya better be prepared to tell me how to fix it.
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Old 11-28-2007, 04:09 PM   #6
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Now for the hard part. How I make clam chowder ??If ya gonna tell me what to do with it,ya better be prepared to tell me how to fix it.
Just google it I am sure someone here knows how to hook you up with some good soup
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Old 11-28-2007, 05:08 PM   #7
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When I first saw this thread I thought that same thing that you guys did.

MIB--that depends on which one you like better. Manhatten Clam Chowder or New England. Both are fairly simple.

For Manhatten, basically use a beef vegetable soup recipe and substitute the clams for the beef.

If you like New England, make a potatoe soup recipe and throw the clams in with it. That's all.
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Old 11-28-2007, 06:16 PM   #8
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Quote:
Originally Posted by timmy tiger View Post
When I first saw this thread I thought that same thing that you guys did.

MIB--that depends on which one you like better. Manhatten Clam Chowder or New England. Both are fairly simple.

For Manhatten, basically use a beef vegetable soup recipe and substitute the clams for the beef.

If you like New England, make a potatoe soup recipe and throw the clams in with it. That's all.
Think I like the sound of the New England better. Think I try that 1 first.

Thanks
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Old 11-29-2007, 01:22 AM   #9
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I've had them both, but I do like New England better then Manhatten Clam Chowder.

Let us know how it comes out. Your making me hungry.LOL
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Old 11-29-2007, 02:01 AM   #10
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The best is that creamy clam chowder!
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Old 11-29-2007, 02:16 AM   #11
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That's the New England and you are right, I think it's the best too.
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Old 11-29-2007, 02:14 PM   #12
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Ingredients:
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

Directions:
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
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Old 11-29-2007, 02:16 PM   #13
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clam sauce for pasta

INGREDIENTS
1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
salt and pepper to taste
2 tablespoons dry white wine (or substitue lemon juice)



DIRECTIONS
Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
Spoon the clam sauce over the linguini and serve.
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Old 11-29-2007, 02:19 PM   #14
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clam with tomato rice soup

INGREDIENTS
1/2 cup uncooked white rice
1 cup water
1/4 cup minced red onion
4 cloves garlic, minced
1/4 cup butter
1 (6.5 ounce) can minced clams
1/2 cup corn
2 teaspoons lemon juice
4 (8 ounce) cans tomato sauce
1 teaspoon chopped fresh basil
salt and pepper to taste
1 cup water
1 cup heavy cream


DIRECTIONS
In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream until well blended. Serve immediately.
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Old 11-29-2007, 06:41 PM   #15
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Never knew you could do so much with clams
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Old 12-03-2007, 01:29 PM   #16
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If I had clams I'd feed 'em to my cat. If I had a cat. I LOVE seafood but not clams.

Your recipes sound good though, ButterBean.
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Old 12-03-2007, 11:16 PM   #17
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Well I made the New England and told the kids to come for lunch yesterday. They went back for seconds. Only thing they said was I didn't use enough salt.
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Old 12-04-2007, 04:46 PM   #18
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My mom said make clam fritters.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 can (10 ounces) minced clams
milk
2 eggs, beaten
1 tablespoon melted butter or margarine
oil for deep frying
PREPARATION:
Sift together flour, baking powder, salt and pepper. Drain clam broth into a 1 cup measuring cup; add enough milk to make 3/4 cup. Add broth mixture to beaten eggs; stir into sifted flour mixture and beat well.
Add clams and melted butter or margarine. Drop by spoonfuls into deep fat heated to 370 and fry until golden brown. Serve with chili sauce.
Serves 4 Copied from About.com
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Old 12-05-2007, 10:08 PM   #19
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mmmm, clam fritters. This would be good with fresh scallops for a real mild flavor.
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Old 12-06-2007, 08:08 AM   #20
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Now THAT'S an idea. I LOVE the little scallops - are they bay or sea? I forget. I never even considered them in a recipe before, but I bet they would make a great chowdah too!
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