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Littleneck Clam Recipes
Clams on the Halfshell
CLAMS ON THE HALFSHELL
Prep Time: 30 minutes
Servings: Unlimited
Ingredients:
3 Cherrystones per person
Cocktail Sauce
Lemon
Directions:
1. Open clam in half.
2. For each person, put some crushed ice in a shallow bowl. Put 6 half-shell clams on the ice. Serve with cocktail sauce.
HOW TO MAKE COCKTAIL SAUCE
1. ½ cup ketchup
2. 6 tablespoons lemon juice
3. 1 tablespoon horseradish
4. 3 drops Tabasco sauce
5. 1/2 teaspoon celery salt
6. ¼ teaspoon salt
Blend all ingredients and chill. Serves 6…Enjoy!
Stuffed Quahogs
HOW TO MAKE STUFFED QUAHOGS (stuffed clams)
Cook Time: 10 minutes
Servings: 6
Ingredients:
1 dozen quahogs
3/4 cup chopped onions
14 ounce can mushrooms, drained and chopped
1/4 cup butter or other fat, melted
3 tablespoons flour
1 teaspoon salt
dash of pepper
2 tablespoons butter or other fat, melted
1/2 cup dry breadcrumbs
Directions:
Open quahogs in half and chop. Wash and scrub shells thoroughly. Cook onion and mushrooms in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Fill well greased clam shells. Combine butter and crumbs and sprinkle over top of each shell. Bake in oven at 400 degrees for 10 minutes or until brown. Enjoy your stuffed Quahogs!
Kitchen Clambake
Kitchen Clambake
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8
Ingredients:
1 1/2 Lbs. Kielbasa
3 C. Chopped Yellow Oniones (approx. 2 Large)
2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
1/4 C. Olive Oil (the better the oil, the better the clambake!)
1 1/2 Lbs. Small Potatoes (red or white)
1 Tsp. Kosher Salt
1/2 Tbsp. Freshly Ground Black Pepper
2 Dozen Littleneck Clams (scrub well)
2 Dozen Steamer Clams (scrub well)
2 Lbs. Mussels (cleaned and debearded)
1 1/2 Large Shrimp (shell on)
3 One and a Half (1.5) Pound Lobsters
2C. Dry White Wine (only cook with wine you would drink)
Directions:
1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
3. Next add ingredients in the following order:
Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster
4. Pour in the wine and cover the pot tightly. Cook over medium-high heat until steam begins to escape from the lid. (Approx. 15 Min.)
5. At this point, your clambake should be done. To test, prick the potatoes for tenderness and check that the clams and mussels are open.
6. Remove the lobsters and place on a cutting board. Cut the lobsters and crack the claws.
7. With a large slotted spoon, remove the remainder of the seafood, potatoes and kielbasa and place in a large bowl, top with lobsters.
8. Season the broth to taste, and ladle over the seafood being careful to avoid any sand in the bottom of the stockpot.
Enjoy!
Grilled Clams
Gilchrists Grilled Clams or Oysters
1/2 lb bulk sausage (hot or sweet)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 cups bread crumbs
1/2 stick unsalted butter
4 tbsp Sambuca (or similar liquorice source
48 fresh littleneck clams (or 24 oysters) of similar size
Fry sausage until it just crumbles and set aside.
Melt butter in frying pan, add onions and peppers and saute 3 minutes. Add Worcestershire sauce, bread crumbs and sambuca and mix well.
Open shellfish and save as much juice as possible. Return each meat to its shell and place level on a GreatGrate. Be sure to leave as much juice as possible in each shell so during the cooking process each meat will poach in its own juices with the seasonings.
Insert a crumble or two of sausage in each shell then top each with the bread crumb mixture.
Place the entire GreatGrate on your grill (or in a heated 425 oven on a sheet pan) and cook 3 to 5 mins or until the juices boil.
Remove entire grate from heat and serve. Lemon wedges, hot sauce and cold beer are good accompaniments.
Shipping Policy
Shipping Information
Shipping Policy & Info
During checkout a shipping calculator will pop up. Be sure to put your zipcode in it.We enourage you to add at least 2 different items to your shopping cart to get a better value. The first item you add will impose the base overnight shipping cost. Every item you add after that will only raise the shipping a few more dollars (it depends on the weight).
Orders received by 11:00 am EST will be shipped on the same day (with the exception of Saturday, Sundays & Holidays). During the checkout process you will have the opportunity to select a different shipping day if you would like it on a specific day. FedEx does not deliver on Sundays and some holidays.
We will waive the signature requirement, so you will not have to sign for it. If you are not planning to be home, please have a neighbor bring it in. FedEx will not ship to PO boxes. You may also have your seafood shipped to your work.
Please inspect the box to ensure it is in good condition. If it looks beat up bring it to the attention of the carrier.
Remove seafood from box immediately and put in refrigerator. Keep seaweed or wet newspaper over lobsters in the refrigerator. Do not put live lobsters, clams or littlenecks in fresh water. Fresh water will kill them.
You will be charged an additional 15.00 if your order is to be delivered on a Saturday.
A special seafood shipping box is included with your order. This is actually a cooler inside of a box.
You are welcome to use your own UPS, FedEx or DHL Accounts. These orders must be phoned in.
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