Creamy Clam Spread Recipes

CREAMY LINGUINE WITH CLAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
• Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
• Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

CREAM CHEESE CLAM DIP

Steps:

• In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve with crackers and vegetables.

CLAM CHOWDER

Steps:

• In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
• Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
• Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
• Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.

LISA'S CREAMY CLAM CHOWDER

Steps:

• Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.
• To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.

CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

CREAMY CLAM LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

THE BEST CLAM DIP RECIPE EVER

Steps:

• In a medium sized bowl, mash softened cream cheese with a fork until soft and creamy. Slowly add in 1 tablespoon of clam juice while mixing with fork and cream well. Add lemon juice and Worcestershire sauce.
• Add green onion and clams to mixture. Add a few dashes of Tabasco to taste. If mixture seems thick, add remaining clam juice in one tablespoon increments to desired consistency. Serve with potato chips or refrigerate for up to 2 days.

CLAM DIP

Steps:

• Taste dip and adjust seasoning: Taste the dip and adjust seasonings, if needed. The Old Bay is the main source of salt so add more if needed or add kosher salt if the dip is already at a good spice level for you.
• Chill the clam dip: Cover and chill the dip for at least 2 hours and up to 3 days.

LINGUINE WITH CREAMY WHITE CLAM SAUCE

Steps:

• 1 Heat olive oil in 3-quart saucepan over medium heat and cook garlic, stirring occasionally, 30 seconds. Stir in sauce, clams, reserved clam liquid and sherry. Simmer, stirring occasionally, 3 minutes or until heated through. Serve over hot linguine and garnish, if desired, with chopped fresh parsley.

CREAMY CLAM DIP

Steps:

• Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and onion juice until evenly combined. Thin the mixture to your desired consistency by stirring in the clam juice.

SPICY SUN-DRIED TOMATO AND CLAM SPREAD

Steps:

• In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.