Clam Recipes

Steamed Cockles in Ginger Cilantro Broth

Ingredients 2 pounds small cockles 3 cups water 1/2 cup medium-dry Sherry 1 (1 1/2-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (1/4 cup) 1/2 cup (1-inch) pieces of fresh cilantro stems, plus 1/4 cup fresh cilantro leaves 1 bunch scallions (white and pale green parts only), coarsely chopped (1/4 cup) 1/2 teaspoon fine sea salt Directions Rinse cockles in a colander under cold running… Read More »Steamed Cockles in Ginger Cilantro Broth

Cockles and Linguine

Ingredients 3 tablespoons olive oil 3 lb cockles, scrubbed 1 cup dry white wine 3/4 lb cherry tomatoes, halved 1/2 cup finely chopped flat-leaf parsley, divided 2 garlic cloves, finely chopped 1/2 teaspoon hot red-pepper flakes (optional) 1 lb linguine Directions Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers. Add cockles with wine and cover shaking skillet occasionally until cockles open wide, about… Read More »Cockles and Linguine

Clam Bake

Ingredients 1 pound clams in shell, scrubbed 8 medium red potatoes, scrubbed 1 pound mussels, cleaned and debearded 1/2 pound unpeeled large shrimp 1 (48 fluid ounce) can chicken broth 1/4 cup dry vermouth (optional) 3/4 cup butter, divided 1 loaf french bread Directions Place potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally shrimp. Pour in the… Read More »Clam Bake

Clams and Garlic

Ingredients 2 tablespoons extra virgin olive oil 50 small clams in shell, scrubbed 6 cloves garlic, minced 1 cup white wine 2 tablespoons butter 1/2 cup fresh parsely, chopped Directions Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original… Read More »Clams and Garlic

Littleneck Clams with Marinara Sauce

Ingredients 60 littleneck clams in shells 1/4 cup olive oil 1/4 cup butter 2 garlic cloves, mashed 8 fresh parsley sprigs, leaves only pinch of crushed red pepper pinch of black pepper 3/4 cup dry white wine 2 cup warm marinara sauce of choice (homemade or jar) 2 loaves Italian bread