Long Island Clam Spread Food
LONG ISLAND CLAM SPREAD
I always have canned seafood on hand - why, I don't know! (must be an OCD kinda thing) This is another recipe from Kellogg's that I'll use for one of our potlucks at work. Cook time is chill time.
Provided by Pinay0618
Categories Spreads
Time 2h10m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Drain clams, reserving liquid.
- In medium bowl stir together cream cheese, parsley, onion, lemon juice, Worcestershire sauce and paprika.
- Stir in clams and 1 tablespoon of reserved clam liquid.
- Refrigerate at least 2 hours to blend flavors.
- Serve with crackers.
Nutrition Facts : Calories 80.5, Fat 6, SaturatedFat 3.6, Cholesterol 28, Sodium 69.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 5.2
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- Rinse and scrub clams well in cold water. Bring 3 cups water to a boil over medium high heat in a an 8 quart stock pot. Cover and add clams and steam about 10 - 15 minutes until clams open. Check frequently and remove clams with a slotted spoon or tongs as soon as they open. Strain broth and set clams aside. You should get about 4 cups clam broth.
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- Add 1 TBSPs butter and then add the onion, celery, thyme, bay leaf, oregano and red pepper. Saute about 5-7 minutes over medium heat until veggies are softened. Add garlic in the last minute. Add a little more butter, if necessary.
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