Clam Loaf Food

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CLAM LOAF



Clam loaf image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, sauces and gravies, appetizer, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

24 fairly large cherrystone clams
1 3/4 cups fresh clam juice, to be used for a sauce
4 tablespoons butter, plus butter for greasing the pan
3 tablespoons flour
1 cup milk
60 crackers with unsalted tops, about 6 ounces
1 cup finely chopped onion
1 cup finely chopped heart of celery
1 teaspoon finely minced garlic
1/2 cup coarsely chopped parsley
Freshly ground pepper to taste
2 eggs, lightly beaten
Clam sauce with Pernod or Ricard (see recipe)

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.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 8 grams, Sodium 907 milligrams, Sugar 5 grams, TransFat 1 gram

CLAM BAKE



Clam Bake image

This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.

Provided by DENISEK1

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 8

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
½ pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
¼ cup dry vermouth
1 ½ cups butter, divided
1 loaf French bread

Steps:

  • Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
  • Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
  • Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.

Nutrition Facts : Calories 1383.3 calories, Carbohydrate 137.4 g, Cholesterol 294.4 mg, Fat 74.1 g, Fiber 10 g, Protein 41.6 g, SaturatedFat 44.7 g, Sodium 3133 mg, Sugar 10.8 g

CLAMDIGGERS LOAF



Clamdiggers Loaf image

Make and share this Clamdiggers Loaf recipe from Food.com.

Provided by Chef 920429

Categories     Weeknight

Time 4h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 (8 ounce) packages cream cheese (soften)
4 green onions, chopped fine
2 teaspoons lemon juice
1/2 teaspoon salt
4 drops Tabasco sauce (I use green tabasco,it's milder)
1 tablespoon dried parsley
2 cans minced clams
1/2 cup clam broth
2 tablespoons Worcestershire sauce
1 loaf round sourdough loaf (unsliced,of coarse)

Steps:

  • Mix ingredients,except bread and set aside.
  • Cut top off loaf of bread 1/3 down and scoop out insides into bite size pieces.
  • Pour clam mixture into bread loaf and replace top (Mixture should not be soupy).
  • Wrap loaf with heavy foil.
  • Bake at 250* for 4 hours.
  • Serve hot on tray with pieces of bread surrounding.
  • Dip pieces of bread into dip.
  • When dip is gone,encourage your guests to eat the crusty loaf too!

Nutrition Facts : Calories 242.5, Fat 23.8, SaturatedFat 14.9, Cholesterol 75.2, Sodium 379.3, Carbohydrate 3.1, Fiber 0.2, Sugar 0.7, Protein 5.3

CLAM LOAF RECIPE



Clam Loaf Recipe image

Provided by Joelene

Number Of Ingredients 8

26 ounces canned chopped clams (not minced - Four 6.5oz cans)
1 1/2 pounds bulk hot Italian sausage (or 6 links hot Italian sausage)
2 eggs
1 medium sweet yellow onion (finely chopped)
2 cloves garlic (minced)
1/2 cup seasoned breadcrumbs
1 teaspoon fresh parsley
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375 degrees. Drain clams, reserving clam juice. If link sausage, remove casings from sausage. In a bowl, combine clams, sausage, eggs, onion, garlic, breadcrumbs, parsley and pepper. Mix together to the consistency of a meat loaf mixture. If mixture is too dry, add a little clam juice. If mixture is too runny, add more breadcrumbs. Spread mixture onto half-inch deep slightly greased baking pan (or two 9 x 13 inch pans) Bake for about one hour or until internal temperature is 170 degrees. (The mixture may not completely cover the surface of the pan.) When slightly cooled, slice into approximately one-inch squares. Makes 24 hors d'oeuvres. Clam loaf squares can be served warm or cold with cocktail sauce of choice.

BAKED CLAM DIP LOAF



Baked Clam Dip Loaf image

Provided by Jan Rayfiel

Categories     Condiment/Spread     Bake     Cream Cheese     Clam     Summer     Bon Appétit     Santa Monica     California

Yield Makes 12 to 14 servings

Number Of Ingredients 6

1 1 1/2-pound unsliced round sheepherder's bread
2 8-ounce packages cream cheese, room temperature
1 cup mayonnsaise
1 tablespoon prepared white horseradish
3 6 1/2-ounce cans minced clams, drained
4 large green onions, chopped

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.

BAR CLAM BREAD



Bar Clam Bread image

This is a delicious appetizer for seafood lovers. This bread is filled with a cream cheese filling with lots of bar clams. You will be the talk of the party.

Provided by Aboudiac

Categories     Spreads

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 7

2 cups of bar clams
1 (8 ounce) package cream cheese
1/4 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 loaf bread (round or wide french 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.

Nutrition Facts : Calories 405.4, Fat 19.4, SaturatedFat 9.3, Cholesterol 69.8, Sodium 680.3, Carbohydrate 39.5, Fiber 1.6, Sugar 3.7, Protein 17.8

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