NEW ENGLAND STEAMED CLAMS
Provided by Food Network
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again.
- Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
- Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.
DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)
This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.
Provided by 4John6
Categories Canadian
Time 1h55m
Yield 48 deviled clams, 24 serving(s)
Number Of Ingredients 12
Steps:
- Using a food processor (do not clean between ingredients).
- Finely slice the torpedo rolls and set aside.
- Finely chop bacon and put in a large, deep saute pan and put on medium heat.
- Medium chop peppers, onions, and parsley and add to cooking bacon.
- Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
- Put aside to cool.
- To open clams,place in large baking pan (s) 1 to 2" deep.
- Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
- Open clams, reserving the liquid for later use,and chop meat medium fine.
- Separate and save clam shells.
- In a large bowl,combine the clams and bacon/vegetable mix.
- Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
- Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
- Bake in a 350°F oven for 20 to 25 minutes.
- Bread crumbs should be lightly browned, and clams and vegetables tender.
CLASSIC DEVILED EGGS
These classic deviled eggs from Food Network are perfect for your next party.
Provided by Mary Nolan
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
DEVILED CLAMS
An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.
Provided by Molly53
Categories Free Of...
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam clams in a little water for five minutes.
- Drain, saving the juice.
- Cool clams and remove from shells.
- Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
- Melt two tablespoons of the butter and saute the vegetables for five minutes.
- Combine the vegetables with the clam mixture and stir in the clam juice.
- Preheat oven to 450F and grease four ramekins generously with butter.
- Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
- Bake for about 5 minutes.
- Serve very hot.
OLD FASHION DEVILED EGGS
Make and share this Old Fashion Deviled Eggs recipe from Food.com.
Provided by drhousespcatcher
Categories Potluck
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs in single layer in saucepan and cover with 3 inches water. Bring to boil, cover and remove from heat.
- Let stand 15 minutes. Drain and fill pan with cold water. Peel eggs under cold, running water.
- Halve eggs lengthwise and scoop yolks into mixing bowl.
- Add mayonnaise, pickle relish, mustard, salt and pepper. Mash thoroughly.
- Use spoon or pastry bag to fill egg halves with yolk mixture.
- Garnish with paprika. Chill.
FRIED CLAMS
The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.
Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MRS. EDISON'S OLD FASHIONED RECIPE FOR DEVILED CRAB
The Edisons' recipes were written during their lifetime, therefore the directions, measurements and styles of the recipes reflect the period in which they lived and their personal tastes. Because the recipes are original for the times, you will want to read them carefully and experiment liberally. We know you will enjoy a look at heir lives as well as their scrumptious recipes.
Provided by EdisonFordWinterEst
Categories Crab
Time 2m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and add flour, mustard and blend together; then add everything else. Put cream in last with the crab meat and be sure to blend them well before putting them in shells. Sprinkle with buttered bread crumbs and bake in moderate oven until brown.
Nutrition Facts : Calories 182.3, Fat 18.1, SaturatedFat 10.9, Cholesterol 111.2, Sodium 348.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.6, Protein 2.9
THE COACH HOUSE'S DEVILED-CRAB CAKES
In 1983, Craig Claiborne wrote of his lifelong passion for crab cakes. "I have found that the dish has almost as many versions as clam chowder and fried chicken," Mr. Claiborne said. These deviled-crab cakes are from the Coach House, at 110 Waverly Place in Greenwich Village, a space now occupied by Babbo. The crab cakes are made with fresh lump crab meat, and the recipe yields a spicy cake that is "admirably moist in the center and crisp on the exterior."
Provided by Craig Claiborne
Categories appetizer
Time 1h50m
Yield 10 servings as first course, 5 as main course
Number Of Ingredients 19
Steps:
- Pick over crab meat, removing all shell and cartilage. Leave in largest pieces possible. If pasteurized meat is used, drain all liquid that has accumulated. Put crab meat in mixing bowl.
- Heat 2 tablespoons of butter in saucepan and add onion and celery. Cook, stirring often, until wilted. Let cool. Add onion mixture to crab. Add 2 1/2 tablesooons of bread crumbs, chopped parsley, salt and pepper. Blend egg yolk with mustard and cream and add it. Add Worcestershire sauce, mayonnaise, Tabasco sauce and lemon juice.
- Blend mixture gently, taking care to avoid breaking up crab lumps. Refrigerate for at least 30 minutes or until quite cold. If mixture is not cold, it will not shape properly.
- Put flour in flat-rimmed dish. Put lightly beaten egg with milk in another dish and remaining bread crumbs in a third.
- Shape mixture into 10 balls of equal size, pressing to make mixture adhere. Dip balls in flour, then in egg mixture and then in crumbs. Crab mixture is extremely delicate and must be handled with care to prevent its falling apart. As crab cakes are made, pat to flatten with great care, using spatula and fingers. Transfer carefully to dish and return to refrigerator for at least 30 minutes.
- Heat remaining 3 tablespoons butter in skillet and cook crab cakes, handling cautiously, about 5 minutes on a side until nicely browned and piping hot. Serve, if desired, with green sauce on side.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams
DEVILED CLAM MUSHROOMS
Make and share this Deviled Clam Mushrooms recipe from Food.com.
Provided by SYLVIA TORRES
Categories Low Cholesterol
Time 28m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- preheat oven to 400 degrees Remove and finely chop mushroom stems, set aside.
- Brush caps with melted margarine.
- In med.
- skillet, cook Garlic in 2 tbsp.
- butter until tender.
- Stir in flour.
- Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well.
- Put mixture into mushroom caps.
- Place in shallow baking pan.
- Bake about 8 minutes or until hot.
Nutrition Facts : Calories 74.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 4.6, Sodium 190, Carbohydrate 8.6, Fiber 0.7, Sugar 1.1, Protein 4.2
CLASSIC CLAM DIP
Clam dip has been around the party scene for a long time. This classic recipe is used by many American cooks at many different types of gatherings.
Provided by Miss Annie
Categories Cheese
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
- Put mixture in a serving bowl and chill.
- Serve with potato chips, crackers, or small pieces of raw vegetables.
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