Belgian Ish Clams Recipes

20 POPULAR BELGIAN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Belgian recipe in 30 minutes or less!

BELGIAN-ISH CLAMS

Steps:

• Place the clams in a large bowl, fill with cold water and let soak for 5 minutes. Slightly agitate the clams with your hands so they release any sand, which will drop to the bottom of the bowl. Refill the water and repeat this process until no sand remains.
• Heat a large saucepan over medium heat. Add the olive oil and 2 tablespoons butter. When the butter is melted, add the onions and saute until translucent, about 3 minutes. Add the garlic, caraway seeds and thyme and continue to cook for 2 minutes.
• Add the potatoes, beer and clams and cover. Allow the clams to cook until they are cooked through and open, 5 to 6 minutes. Make sure to shake the pot every 2 minutes or so to agitate the clams to help them to open up and keep them cover in liquid.
• Using a slotted spoon, transfer the cooked clams to a large bowl. Discard any unopened clams. Continue to simmer the cooking liquid uncovered until the sauce is slightly reduced, 6 to 7 minutes.
• Take the liquid off the heat, stir in the chopped parsley and remaining tablespoon butter. Season to taste with salt and pepper. Place the clams in individual bowls, cover with the liquid and serve with crusty bread on the side.
• Cook's Note: If you can't find clams, mussel will also work for this recipe.

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE

Steps:

• Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
• Spread the clams out on several layers of paper towels and blot them as dry as possible.
• Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
• Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
• Fry the clams in small batches-crowding the pan will lower the temperature of the oil and the clams will come out greasy-until golden brown and crisp, about 1 minute. Drain on paper towels.
• Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce-and some fries.