Clam Digger Recipes

Steps:

• Top - Vodka Bottom - Clamato juice with freshly ground pepper

Steps:

• Cream together with mixer the softened cream cheese, sour cream, reserved clam juice.
• Beat until smooth and well blended.
• Stir in remaining ingredients.
• Cover and chill thoroughly.
• Serve with potato chips.
• Refrigerate leftovers.

Steps:

• Combine first 7 ingredients.
• Serve over ice; sprinkle each serving with pepper and garnish with celery stalks.

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Steps:

• Cook bacon until crisp in a large pot. Remove bacon with slotted spoon and drain. Add onion, celery, and garlic to bacon drippings and saute until soft.
• Add potatoes, clam juice, chicken stock, salt, pepper, bring to a boil, cover and simmer about 10 min. or until potatoes are tender, remove from heat.
• Add clams and their liquid, whisk flour into milk, add to chowder with heavy cream. Cook over med. heat, stirring constantly until chowder thickens and bubbles, or about 3 minutes. Stir in the fresh thyme, and Worcestershire sauce. Serve it garnished with bacon.

Steps:

• Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
• Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
• Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.