My Deviled Clam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEVILED CLAMS



Deviled Clams image

An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.

Provided by Molly53

Categories     Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

24 clams
2 eggs, hard cooked
3/4 cup cracker crumb
salt and pepper
4 tablespoons butter, no substitutions
1 tablespoon bell pepper, minced
1 tablespoon onion, grated
1/2 cup clam juice, reserved from the steaming
1 tablespoon parsley, minced

Steps:

  • Steam clams in a little water for five minutes.
  • Drain, saving the juice.
  • Cool clams and remove from shells.
  • Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
  • Melt two tablespoons of the butter and saute the vegetables for five minutes.
  • Combine the vegetables with the clam mixture and stir in the clam juice.
  • Preheat oven to 450F and grease four ramekins generously with butter.
  • Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
  • Bake for about 5 minutes.
  • Serve very hot.

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)



Deviled Clams Old Fashioned Style (Almost!) image

This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.

Provided by 4John6

Categories     Canadian

Time 1h55m

Yield 48 deviled clams, 24 serving(s)

Number Of Ingredients 12

3 dozen chowder clams, well cleaned (quahogs)
3 green bell peppers
3 red bell peppers
4 large yellow onions
2 lbs sliced bacon
1/3 bunch parsley
3 tablespoons garlic powder
4 tablespoons lowry seasoning salt
2 teaspoons cayenne pepper
12 medium torpedo rolls
1/2 cup breadcrumbs
1 teaspoon paprika

Steps:

  • Using a food processor (do not clean between ingredients).
  • Finely slice the torpedo rolls and set aside.
  • Finely chop bacon and put in a large, deep saute pan and put on medium heat.
  • Medium chop peppers, onions, and parsley and add to cooking bacon.
  • Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
  • Put aside to cool.
  • To open clams,place in large baking pan (s) 1 to 2" deep.
  • Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
  • Open clams, reserving the liquid for later use,and chop meat medium fine.
  • Separate and save clam shells.
  • In a large bowl,combine the clams and bacon/vegetable mix.
  • Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
  • Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
  • Bake in a 350°F oven for 20 to 25 minutes.
  • Bread crumbs should be lightly browned, and clams and vegetables tender.

MY DEVILED CLAM RECIPE



MY DEVILED CLAM RECIPE image

Categories     Shellfish     Bake     Low Fat     Vegetarian     Dinner     Lunch     Casserole/Gratin     Stuffing/Dressing     Spring     Summer

Yield 6

Number Of Ingredients 10

1 tbsp. chopped onion
1 tbsp. chopped green pepper
1 tbsp. chopped celery
2 tbsp. butter
6 tbsp. flour
2 tsp. dry mustard
Tabasco sauce to taste
1/2 tsp. thyme
2 cans chopped clams, drained and reserve liquid
2 c. clam liquid and milk

Steps:

  • Fry onions, green pepper, and celery in butter until soft but not brown. Add flour and dry mustard; mix into a stiff roux. Add Tabasco and thyme; mix well. Add clam liquid mixed with enough milk to make 2 cups. Stir constantly until well blended and thick. Stir in clams; add salt and pepper to taste. Place mixture in clam shells. Sprinkle with crumbs and dot lightly with butter. Bake in a 375 degrees oven for 20 minutes. Serves 6.

DEVILED CLAMS



Deviled Clams image

I'm from the Chesapeake Bay area so seafood is my heritage. When buying clams you want clams that firmly shut when touched. If the shell is open then toss the clam away. They do open some when at rest. The important part is that they close when you vibrate them. Tip Rinse your clams good under cold water and freeze them until you...

Provided by Lisa Dunlap

Categories     Seafood Appetizers

Time 1h5m

Number Of Ingredients 8

24-30 cherrystone clams
1/3 c garlic chile hot sauce (similar to tabasco but milder and more flavorful)
1 medium onion
3 Tbsp butter
2 c dried bread pieces (i save my home-made left over bread and crumble it for this dish)
1/2 c clam juice from clams or bottled
3 oz shredded or diced into small pieces sharp cheddar
3 oz shredded or diced into small pieces monteray jack

Steps:

  • 1. Slowly saute the onion in the butter but don't brown. You're going for more of a caramelization. Twist shells apart while the onion is cooking and arrange half of them on a pan that has been foiled or sprayed with oil. Add liquids to the clams and then lightly mix in the bread crumbs. Let stand 5 minutes. Top the clam shells with the mix and bake at 400 degrees for 45 minutes. Try one and if it seems a bit too wet then lower the temp to 350 for another 15 minutes.
  • 2. Bake 375 for 45 minutes. When they come out of the oven take one and if they seem still real wet give them another 15 minutes at 300 to dry them out more. If you use cheap bread use more and be sure it's dried before you use it. These are so easy to make. You can make batches of them up and keep them frozen in the freezer.
  • 3. You can stretch these out to make more appetizers by filling the shells less. You could easily turn 24 to 30 clams into 40 by using less filling. I like them heaped full but if you were having a party I'd stretch them out.

More about "my deviled clam recipes"

HOW TO MAKE JERSEY SHORE DEVILED CLAMS - CHEF DENNIS
how-to-make-jersey-shore-deviled-clams-chef-dennis image
2020-09-20 The first step in making my Jersey Shore Deviled Clams is thoroughly rinsing the clams in cold running water. This process usually takes …
From askchefdennis.com
5/5 (25)
Category Appetiser, Appetizer
Cuisine American
Calories 102 per serving
  • Rinse clams in cold running water changing out the water frequently until the water starts to run clear. Remove all sand and grit. *Discard any clams that are not closed or that won't close when you tap them on the counter. These clams are dead and should not be consumed.
  • Over high heat In a medium to large pot add 1 tablespoon olive oil and 1/2 cup water. Add thoroughly washed clams to the pot and cover. Allow to cook for 6-10 minutes or until the shells have all opened.
  • Remove the clams from the pot and let them cool until you can comfortably handle them.**Save the clam broth that you don't need for this recipe for later use in soups or sauces.
  • Remove the clam meat from the clams (not the clam foot which is attached to the shell) and chop into small pieces.


MOM’S DEVILED CLAMS | TASTY KITCHEN: A HAPPY RECIPE …
moms-deviled-clams-tasty-kitchen-a-happy image
2009-08-22 Add clams. Add slightly less than 1/2 cup of clam juice and the half and half. Add the bread crumbs and the egg yolks and mix well. Cook until slightly thickened. Add parsley. Place the mixture in individual small casseroles or …
From tastykitchen.com


DEVILED CLAMS - JENNY'S RECIPES
Mince celery, onion, and pepper and saute in butter until tender. Add ground clams, mayonaise and mustard to the sauteed vegetables and cook for about 5 minutes longer. Add chopped hard boiled eggs. Remove from heat and thicken with breadcrumbs. Fill scrubbed clam shells with clam mixture, sprinkle with paprika and broil until lightly browned.
From jennysrecipes.com


GOBLIN DEVILED CLAMS - SPELL - CLASSIC WORLD OF WARCRAFT
Been saving up my clam meatt for this recipe, but can't find it anywhere. Thanks! Comment by Allakhazam At cooking trainer at Thunder Bluff also. Comment by Allakhazam As Cyani posted, I trained (not purchased) this receipe this morning at the cooking trainer in Lakeshire. However, the level requirement here of 165 cooking is incorrect. It's actually 125. Comment by dangrod I …
From classic.wowhead.com


GOBLIN DEVILED CLAMS - SPELL - TBC CLASSIC
Been saving up my clam meatt for this recipe, but can't find it anywhere. Thanks! Comment by Allakhazam At cooking trainer at Thunder Bluff also. Comment by Allakhazam As Cyani posted, I trained (not purchased) this receipe this morning at the cooking trainer in Lakeshire. However, the level requirement here of 165 cooking is incorrect. It's actually 125. Comment by dangrod I …
From tbc.wowhead.com


GOBLIN DEVILED CLAMS RECIPE - ALL INFORMATION ABOUT ...
Goblin Deviled Clams - Spell - World of Warcraft great www.wowhead.com. In my opinion, this is a good recipe for leveling cooking. Tangy Clam Meat drops from clams which are in turn dropped from the Naga's along the coast of southern Hillsbrad Foothills. Links WeakAuras Export.
From therecipes.info


HOW TO MAKE JERSEY SHORE DEVILED CLAMS - CHEF DENNIS ...
2022-02-06 Ingredients. 24 middle-neck clams or top-neck clams rinsed well to remove sand and grit. 3 tablespoons onion fine dice. 3 tablespoons bell peppers finely diced. 1 clove garlic minced. 2 slices bacon finely chopped. 1/4 cup butter 1/2 stick. 2 tablespoons parsley finely chopped. 1 tablespoon lemon juice.
From mastercook.com


DEVILED CLAMS - CHERYL WIXSON'S KITCHEN - MAINE FOOD ON ...
2016-08-31 The recipe for Deviled Clams celebrates this almost-forgotten era of dining. Chopped clams are combined with cracker crumbs (Ritz are the best), celery, onion and green pepper. The mixture is stuffed into clamshells or casseroles, dotted with butter and baked until fragrant and golden. This is perfect party fare. Prepare the casseroles in the morning and …
From cherylwixsonskitchen.com


DEVILED CLAMS - JENNY'S RECIPES - GOOGLE SEARCH
Deviled Clams. You are not a true Tuckertonian unless you've eaten Deviled Clams. This recipe goes back many generations in my family. In my opinion my Uncle Richie makes them best. You of course have to start out in the bay by clamming for the clams. Then comes the shucking of the clams (Oh how I dread the shucking.) Then cleaning all of the clam shells. Then chopping the …
From sites.google.com


DEVILED CLAMS - BIGOVEN
Coarsely chop the clams. Cream together the butter, onion, garlic, parsley. Blend in the beer then mix in bacon and clams. Fill clam shells with the mixture and sprinkle with bread crumbs. Place on a baking sheet and bake in a pre-heated 375 deg. oven for 10 minutes.
From bigoven.com


DEVILED CLAMS - BIGOVEN
Deviled Clams recipe: Try this Deviled Clams recipe, or contribute your own.
From bigoven.com


DEVILED CLAMS - RECIPE - COOKS.COM
Home > Recipes > Seafood > Deviled Clams. Printer-friendly version. DEVILED CLAMS : 1 qt. clams, chopped 3/4 c. milk 4 tbsp. butter 5 tbsp. flour 1 med. onion, chopped 1 tbsp. Worcestershire sauce 1 green pepper, chopped 6 lg. stalks celery, chopped 1 tbsp. sugar 1 tsp. Tabasco sauce 1 c. cracker crumbs 1/2 tsp. salt. Melt butter, add clams and vegetables. Cook …
From cooks.com


DEVILED CLAMS - NEW ENGLAND TODAY
2007-07-24 Deviled Clams. A great luncheon dish. Serve with a green salad and hot biscuits. Ingredients. 4 tablespoons butter or margarine 1 teaspoon minced onion 1 chopped green pepper 1/2 pound fresh mushrooms, sliced 4 tablespoons flour 2 cups milk 1/2 teaspoon salt 1/4 teaspoon celery seed 4 7-ounce cans minced clams, drained 3/4 cup dry bread crumbs 2 …
From newengland.com


GRANDMOTHER'S DEVILED CLAMS - RECIPE | COOKS.COM
2020-07-23 Add clam juice, clams, Worcestershire sauce, salt and pepper. Then add milk and parsley. Add bread cubes and egg. Let stand until cool. Scrub clam shells and put mixture back into shells. Put bread crumbs, dash of butter, and a dash of lemon juice on top of each. Broil until brown. (Crab can be used the same way - exclude the clams and juice). This is how deviled …
From cooks.com


GRANDMOTHER'S DEVILED CLAMS RECIPE - COOKEATSHARE
Add in clam juice, clams, Worcestershire sauce, salt and pepper. Then add in lowfat milk and parsley. Add in bread cubes and egg. Let stand till cold. Scrub clam shells and put mix back into shells. Put bread crumbs, dash of butter, and a dash of lemon juice on top of each. Broil till brown. (Crab can be used the same way - exclude the clams and juice). This is how deviled clams …
From cookeatshare.com


DEVILED CLAM CAKES RECIPE RECIPES RECIPE CARDS
It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners. Recipe From food.com. Provided by 4John6. Categories Canadian. Time 1h55m. Yield 48 deviled clams, 24 serving(s) Number Of Ingredients: 12
From tfrecipes.com


DEVILED CLAM CAKES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Deviled Clams Old Fashioned Style (Almost!) Recipe - Food.com tip www.food.com. Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes. Put aside to cool. To open clams,place in large baking pan (s) 1 to 2" deep. Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to ...
From therecipes.info


MRS. CLAUS' KITCHEN | DEVILED CLAMS
Deviled Clams. A GREAT treat for your holiday get together from the kitchen of Grandma Tietge! Honey Garlic Little Smokies . Corey's Crockpot Honey Garlic Little Smokies Sausages are BURSTING with flavor and incredibly easy to make. Guests will be demanding this recipe on the spot. Honey-Bacon Snack Mix. A quick mix with a little kick to start off that holiday party. …
From northpoletimes.com


DEVILED CLAMS - MEATS AND SAUSAGES
To follow the tradition, deviled clams recipe must include hot spices and the ingredients should be stuffed in empty clam shells. The same method is used for making deviled eggs. This clam recipe calls for Tabasco sauce, however, any hot pepper like cayenne, may be added. Ingredients. 1 pint clams ; 1 clove garlic, minced; 2 tablespoons chopped onion; 1/2 cup …
From meatsandsausages.com


DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!) RECIPE - FOOD NEWS
Deviled Clams Recipe, by Mrs. Hilda Scarborough [my mother's notes in brackets]: 24 clams -- large -- ground [about 2 cups of clams, with juice] 2 cups bread cubes (crust removed) [1/2 cup bread crumbs] 1/2 cup butter [3 tbsp butter] 1 small onion 1 tbsp [1 tsp] Worcestershire Sauce 1 tbsp chopped parsley 2 [1] eggs -- slightly beaten . Melt the butter or margarine and saute the …
From foodnewsnews.com


CLAM RECIPES | ALLRECIPES
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
From allrecipes.com


OLD FASHIONED DEVILED CLAMS - RESTAURANTS - PHILADELPHIA ...
2015-05-31 ed2956. |. May 31, 2015 08:21 AM 24. I'm looking for a recipe or a restaurant that sells deviled clams. The last place I ever had them was The Greenway Tavern back in the 70's in southwest Philadelphia (these were the best!) and also Henny's in Stone Harbor made good ones. Both places have since closed up and I haven't found anywhere that makes ...
From chowhound.com


CHESAPEAKE BAY DEVILED CLAMS, RECIPE PETITCHEF
Scrub clams with brush. Put on rack in kettle with the water. Cover and heat gently until clams open. Remove clams from kettle; reserve liquid. Remove clams from shells. Separate shells and save. Chop clams with knife or food chopper. Cook green pepper and onion in butter for 2 minutes. Add clams, crumbs and seasonings. Scoop mixture into as ...
From en.petitchef.com


DEVILED CLAMS- TFRECIPES
This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners. Provided by 4John6. Categories Canadian. Time 1h55m. Yield 48 deviled clams, 24 serving(s) Number Of Ingredients 12. Ingredients; 3 …
From tfrecipes.com


DEVILED CLAMS | RECIPE | CLAM RECIPES, RECIPES, CLAMS
Aug 19, 2012 - I'm from the Chesapeake Bay area so seafood is my heritage. When buying clams you want clams that firmly shut when touched. If the shell is open then toss the clam away. They. Aug 19, 2012 - I'm from the Chesapeake Bay area so seafood is my heritage. When buying clams you want clams that firmly shut when touched. If the shell is open then toss the …
From pinterest.com


RECIPE: DEVILED CLAM MUSHROOMS - RECIPELINK.COM
Deviled Clam Mushrooms Recipe By : Treasury of Christmas Recipes (1991) 12 large mushrooms melted margarine or butter 1 clove garlic -- finely chopped 2 tablespoons margarine or butter 1 tablespoon all-purpose flour 1 6.5 oz can minced clams 1 cup fresh bread crumbs -- (2 slices) 1 tablespoon chopped parsley 2 teaspoons Worcestershire sauce 1/2 teaspoon dry …
From recipelink.com


MYRECIPES | RECIPES, DINNER IDEAS AND MENUS
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com


LET THEM EAT HEALTHY: CAROLINA DEVILED CLAMS | CLAM ...
May 12, 2014 - These are little bites of absolute, spicy clam bliss! This is the third recipe in my vintage recipe remake collection and boy am I glad th... May 12, 2014 - These are little bites of absolute, spicy clam bliss! This is the third recipe in my vintage recipe remake collection and boy am I glad th... Pinterest . Today. Explore. When autocomplete results are available use up and ...
From pinterest.ca


LET THEM EAT HEALTHY: CAROLINA DEVILED CLAMS
2013-07-16 Carolina Deviled Clams These are little bites of absolute, spicy clam bliss! This is the third recipe in my vintage recipe remake collection and boy am I glad that I chose to revamp this one; frankly I am not sure why its a vintage recipe we should be eating this daily! This recipe comes from the Young Republic cookbook which spans the birth and younger years of the …
From letthemeathealthy.blogspot.com


Related Search