Casseroles With Canned Clams Food

AUNT PHYLLIS' CLAM CASSEROLE

Steps:

• Saute first 4 ingredients in a large skillet, simmering for a few minutes.
• Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
• Place in a casserole dish and sprinkle with Parmesan cheese.
• Bake at 325 degrees F. for 20-30 minutes.

STEAMED CLAMS AND KALE

Steps:

• Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the onion and garlic and cook, stirring, until slightly softened, about 4 minutes. Stir in the tomato paste, paprika and oregano and cook, stirring, until the mixture begins to brown, about 2 minutes. Add the wine, clam juice and 1 cup water. Bring to a boil and add the potatoes; cook until almost tender, about 8 minutes.
• Add the clams to the pot, cover and cook until they begin to open, about 5 minutes. Stir in the kale and the remaining 1 tablespoon butter. Cover and continue cooking until all of the clams open andthe potatoes are tender, 4 to 5 more minutes. (Discard any clams that do not open.)
• Divide the clams, kale and potatoes among bowls using a slotted spoon. Top with the broth and sprinkle with paprika. Serve with bread.

SPAGHETTI WITH CANNED CLAMS

Steps:

• Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
• Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
• Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

SHIRLEY'S BAKED CLAM CASSEROLE

Steps:

• Crush crackers.
• Mix clams or other seafood and crackers together.
• Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
• Divide the seafood mixture between the casserole dishes.
• Add melted butter over the top of each casserole dish.
• Squirt desired amount of lemon juice over top.
• of all.
• Sprinkle with desired amount of salt and pepper.
• Bake for 25 minutes at 325.

CALICO CLAMS CASINO

Steps:

• Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. custard cups or clamshell dishes; place on baking sheets. , Bake at 350° for 10-15 minutes or until heated through and lightly browned.

CORN CLAM CASSEROLE

Steps:

• Preheat oven to 350°F, grease a 1 quart casserole.
• Drain liquid from clams into a measuring cup and add enough milk to total 3/4 cup.
• Put clams in a mixing bowl, add the clam-milk mixture, corn, eggs, crumbs, onion, seasonings green pepper and mix well.
• Add to the prepared casserole, dot with butter and bake 35 to 45 minutes until set.

CLAMS AU GRATIN

Steps:

• Preheat oven to 350°F, grease a 1 1/2 quart casserole.
• Fry bacon in a saucepan until it starts to brown, add butter, celery, green pepper and onion and saute for 5 minutes.
• Reduce heat to low, add flour and stir until blended.
• Add milk, increase heat to medium high.
• and stir constantly until thickened and smooth, adding a bit more milk if needed.
• Remove from heat, stir in salt, pepper, 1/2 cup of the cheese, eggs and clams.
• Pour into the casserole and top with the remaining cheese.
• Bake 25 minutes, or until golden and bubbling.

SEAFOOD CASSEROLE

Steps:

• Par boil the scallops for 3-5 minutes in water, drain and set aside.
• Par boil the haddock in water about 5 minutes, drain reserving 2/3 cup of cooking liquid. Flake haddock into large pieces and set aside.
• Mix melted margarine with crushed Ritz Crackers and set aside.
• Combine cooked scallops, haddock, clams and onion.
• Using one half of the crumb mixture, combine with the fish. Season lightly with salt and pepper if you wish.
• Combine thawed soup and haddock juice, mix with fish and taste for seasoning.
• Put in a 2 quart casserole. Casserole can be put in the refrigerator at this time and baked later.
• Before baking, cover top with remaining crumb mixture.
• Bake at 350 degrees for 40 minutes.

CLAM STUFFING BAKE

Steps:

• In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.

CHOPPED BAKED CLAMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
• Bake in preheated oven for 15 minutes.