Cherrystone Clam Ceviche Recipes

Steps:

• Slice the fillet into 1-inch long and thin strips. Remove any small bones that may be in the fillet. Wash and scrub the outside of the mussels and clam to avoid any sand entering the food. Slice the squid into thin rings. Clean and devein the shrimp.
• Quickly add the shrimp, squid, mussels and clam to a pot of boiling water. Once the shrimp begin to turn red, remove them and blanch them in cold water immediately. When the mussels and clam begin to open, remove the them along with the squid and blanch in cold water as well. Remove the mussels and clam from the shells.
• Add the fish, lime juice, rocoto sauce, garlic puree, salt, pepper and celery to a ceramic bowl. Mix this together, coating all of the fish. Add the rest of the drained seafood along with the scallops to this mix. Let this sit for 5 to 10 minutes.
• Plate the seafood and add the red onions on top. Any leftover lime juice mix should be poured over the onions and served with the ceviche. Serve alone or with boiled potato, boiled sweet potato and Peruvian choclo.

Steps:

• Shuck clams into a bowl with their juice. Save 16 of the best half shells, scrape them clean and refrigerate. Remove the clams from their juice and check for shell fragments. Cut into small pieces and place in bowl. Strain half of the juice over the clams, discard the rest.
• Add lime juice, jalapenos, onion, tomato, if using, and cilantro. Season with black pepper. Refrigerate overnight. Spoon the ceviche into the clam shells and serve on crushed ice.

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Steps:

• Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes. The clams will draw the cornmeal in and clean everything out really nicely. Drain clams and rinse well to discard any sand and cornmeal.
• In a large pot on medium high heat melt butter and olive oil. Add onions and saute for about 5 minutes or until they begin to brown. Using a garlic press mince the garlic into the pot, stir and cook for about 1 minute more.
• Add wine and clams and reduce heat to medium. Cook clams for about 8 - 12 minutes or until all shells are open.
• Meanwhile, make parmesan drizzle by melting butter and cream cheese in a saucepan. When melted whisk to combine. Add milk and half and half to flour and whisk until no lumps remain. Whisk mixture into butter and cream cheese in pan and add parmesan cheese. Continue to whisk until slightly thickened. Keep warm.
• Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes. Salt and pepper to taste if desired.
• To serve, place pasta in a shallow bowl and top with some of the clams making sure to spoon some of the delicious sauce on top. Drizzle with the parmesan drizzle.

Steps:

• Preheat oven to 400 degrees F.
• Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
• Scoop the clams out of the pot and remove and discard the top shells.
• Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
• Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
• Boil the liquid until it is reduced by half and add the cream.
• Continue boiling until it thickens slightly, being careful not to let the cream boil over.
• Season with salt and pepper.
• Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
• Spoon enough sauce into each clam to fill the shell.
• Bake 5 minutes until sauce bubbles.