New England Clam Pasta Bake Recipes

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

OLD FASHIONED MIDWESTERN CLAMBAKE

Steps:

• 1. Scrub clams of all sand using a vegetable brush, even if you are told they are clean from the fish monger they are NOT
• 2. Bag clams in cheese cloth bags and tie, bag corn, sweet potatoes
• 3. Season chicken halfs with salt and pepper and bag in cheesecloth, bag up the backs and necks
• 4. Load all the bags into a very large stockpot ( mine is 28 quart) Add the celery, butter(yes the whole pound), salt and pepper. Place one large sweet potato on top of everything
• 5. Cover and bring to a rolling boil, then reduce heat to simmer. When a fork is easily inserted into large sweet potato on top it done
• 6. Put bags out on table, discard backs and necks, cut open bags and let everyone at it. Serve with additional melted butter and lots of napkins, and a cup of broth.

NEW ENGLAND LAMB BAKE

Steps:

• Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.

NEW ENGLAND CLAMBAKE

Steps:

• Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
• In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
• When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

NEW ENGLAND CLAM PASTA BAKE

Steps:

• Preheat oven to 350 degrees.
• Bring water to a boil on stove.
• Heat soup on stove top, stirring occasionally.
• Add salt to boiling water.
• Add the package of Rotini pasta to the boiling water.
• Cook pasta until tender.
• Drain pasta and place in casserole dish.
• Mix in heated soup.
• Sprinkle cheddar cheese over the top.
• Bake in oven for 10 minutes or until cheese is melted.