Clams Sailor Style Food

FRESH BAKED CLAMS

Steps:

• Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
• Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
• Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
• Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
• Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
• Serve with lemon wedges.

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.

ALMEJAS A LA MARINERA (SAILOR'S CLAMS)

Steps:

• Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, a handful of coarse salt and enough water to cover the clams. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain and set aside the clams.
• Then, in a deep skillet, heat the olive oil over medium-high heat. Add the onions and garlic and saute, stirring often, until golden, about 1 minute. Sprinkle in the paprika and breadcrumbs and saute a couple of minutes longer, until the ingredients are very fragrant and golden. Add the clams, white wine and clam broth. Cover and let steam for a few minutes, just until the clams open. Discard any clams that don't open.
• Check the broth for seasoning. Sprinkle with the parsley and serve the clams with their broth and some crusty sourdough bread on the side. Lemon wedges are optional.

CLAMS SAILOR STYLE

Steps:

• Soak clams in salty water for 5 hours before preparing dish, and rinse. In a large pan, sauté garlic in oil. Add parsley and clams; cover 5 to 10 minutes to open the clams. Once clams are open, add bread crumbs, salt, white wine and chile. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.

SAILOR CLAMS

Steps:

• Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water.
• Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
• Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.