Bar Clam Bread Food

BAR CLAM BREAD

Steps:

• . Mix tegether and spead in bread (cut off top like a bowl with a lid).
• . Butter bread inside before pouring above mixture and cover with bread lid.
• . Wrap bread in foil and bake at 350 for about 1 hour on a cookie sheet to stop the bottom from burning.
• Slice and serve on a platter.

BAKED CLAMS

Steps:

• Preheat oven to 350 degrees F.
• Place clams in a bucket of cold water with cornmeal and salt. Set aside.
• Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
• Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.

BAKED CLAMS WITH ITALIAN-STYLE BREADCRUMBS AND HORSERADISH

Steps:

• Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.
• In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.
• Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.
• Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.

CLAM FONDUE IN A BREAD BOWL

Steps:

• Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth., Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes., Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.

CLAM LOAF

Steps:

• Preheat oven to 350 degrees.
• Shuck the clams, and reserve the clams and juice. There should be about one and one-half cups of clams and about one and threequarter cups of juice to be used for a sauce. Set aside
• Heat two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add three-quarters of a cup of the milk, stirring rapidly with the whisk. Cook, stirring often, about five minutes.
• Crumble the crackers in a mixing bowl and add the sauce, stirring.
• Heat the remaining two tablespoons of butter in a separate saucepan, and add the onion, celery and garlic. Cook, stirring, until the mixture is wilted.
• Put the clams on a flat surface and chop them finely with a knife. Add the clams to the cracker mixture. Add the cooked vegetables, the parsley and the pepper. Add the remaining milk and the eggs, and stir to blend.
• Butter a loaf pan measuring about 9 by 5 by 2 3/4 inches. Add the clam mixture and smooth over the top. Cover with foil and place in the oven.
• Bake 30 minutes and remove the foil. Continue baking 30 minutes longer. Spoon portions of the loaf onto serving plates and serve with clam sauce with Pernod or Ricard.

PANKO-BREADED FRIED RAZOR CLAMS

Steps:

• Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
• Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
• Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.

CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD

Steps:

• Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5-10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don't open. Stir in lime juice and remaining 2 Tbsp. butter.
• While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
• Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.

BAKED CLAM DIP LOAF

Steps:

• Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise, and horseradish in large bowl until blended. Mix in clams and green onions. Season with salt and pepper.Spoon filling into bread. Place reserved lid on bread. Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking sheet.
• Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap bread. Place on large tray. Remove lid; lean lid against bread at angle.

BATTERED FRIED CLAMS

Steps:

• In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
• In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
• Serve with tartar sauce.