Clam Loaf Recipes

Steps:

• Preheat oven to 350 degrees.
• Shuck the clams, and reserve the clams and juice. There should be about one and one-half cups of clams and about one and threequarter cups of juice to be used for a sauce. Set aside
• Heat two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add three-quarters of a cup of the milk, stirring rapidly with the whisk. Cook, stirring often, about five minutes.
• Crumble the crackers in a mixing bowl and add the sauce, stirring.
• Heat the remaining two tablespoons of butter in a separate saucepan, and add the onion, celery and garlic. Cook, stirring, until the mixture is wilted.
• Put the clams on a flat surface and chop them finely with a knife. Add the clams to the cracker mixture. Add the cooked vegetables, the parsley and the pepper. Add the remaining milk and the eggs, and stir to blend.
• Butter a loaf pan measuring about 9 by 5 by 2 3/4 inches. Add the clam mixture and smooth over the top. Cover with foil and place in the oven.
• Bake 30 minutes and remove the foil. Continue baking 30 minutes longer. Spoon portions of the loaf onto serving plates and serve with clam sauce with Pernod or Ricard.

Steps:

• Preheat oven to 375 degrees. Drain clams, reserving clam juice. If link sausage, remove casings from sausage. In a bowl, combine clams, sausage, eggs, onion, garlic, breadcrumbs, parsley and pepper. Mix together to the consistency of a meat loaf mixture. If mixture is too dry, add a little clam juice. If mixture is too runny, add more breadcrumbs. Spread mixture onto half-inch deep slightly greased baking pan (or two 9 x 13 inch pans) Bake for about one hour or until internal temperature is 170 degrees. (The mixture may not completely cover the surface of the pan.) When slightly cooled, slice into approximately one-inch squares. Makes 24 hors d'oeuvres. Clam loaf squares can be served warm or cold with cocktail sauce of choice.

Steps:

• Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
• Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
• Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.

Steps:

• Mix ingredients,except bread and set aside.
• Cut top off loaf of bread 1/3 down and scoop out insides into bite size pieces.
• Pour clam mixture into bread loaf and replace top (Mixture should not be soupy).
• Wrap loaf with heavy foil.
• Bake at 250* for 4 hours.
• Serve hot on tray with pieces of bread surrounding.
• Dip pieces of bread into dip.
• When dip is gone,encourage your guests to eat the crusty loaf too!

Steps:

• Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise, and horseradish in large bowl until blended. Mix in clams and green onions. Season with salt and pepper.Spoon filling into bread. Place reserved lid on bread. Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking sheet.
• Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap bread. Place on large tray. Remove lid; lean lid against bread at angle.

Steps:

• Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.