How To Make Clam Juice Food

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

THE BEST CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
• In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
• Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
• Spoon the clam sauce over the linguini and serve.

CLAM BROTH

Steps:

• Clean clam shells of any grit by rinsing and scrubbing in cold, running water. Wild-caught quahogs may need a little further cleaning. If there's a lot of dirt on the shells, soak them in cold water for 5-10 minutes then rinse and scrub them thoroughly with a sturdy brush.
• Bring the 3 cups of water to a boil in a large, wide stockpot.
• Add clams and cover pot. Boil for five to ten minutes, or until the shells open. The shells will open at different times. Remove the clams with tongs as they open and set aside to prevent the meats from overcooking.
• Let the broth sit for about 10 minutes to allow any grit or pieces of shell to settle to the bottom.
• While the broth sits, remove the meats from their shells and refrigerate if not using them right away. You'll get about 2 cups or 1 pound of clam meats.
• Slowly strain the broth through a fine mesh colander but don't pour off the last few ounces which contains the grit.
• Chill whatever you won't be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.

CLAMATO JUICE ( SUBSTITUTE, HOMEMADE, COPYCAT, CLONE )

Steps:

• Combine all ingredients in a large container and shake well.
• Note-you will need to re-shake before serving.

CLAM JUICE COCKTAIL

Steps:

• Combine all the ingredients in a cocktail shaker and shake vigorously. Strain into a tumbler or goblet.

CLAM JUICE TOMATO COCKTAIL

Steps:

• Combine all the ingredients in a cocktail shaker and shake vigorously. Strain into a tumbler or goblet.

CREAMY CLAM LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

CLAM CEVICHE

Steps:

• Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
• Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
• Cover, and refrigerate 3 hours.
• After marinating, season the clam mixture with salt to taste.
• Serve with tortilla chips or drain well and serve piled on individual chips like a canape.