Clam Recipes

Sweet Water Seafood Corp.

Steamed Clams with Melted Butter

Makes 4 servings

Ingredients

50ct (1 bag) Maine Mahogany Clams
1 stick butter
Juice from 1 fresh lemon
1 tbsp. parsley
1/4 tsp. black pepper

Directions

Place 1 inch of water in a large pot. Add clams to steam approximately 8-12 minutes or until they open. Discard any clams that do not open. Melt butter. Stir in lemon, parsley and black pepper. Place clams on serving dish and serve with melted butter mixture.

Clams Casino Recipe

Ingredients

2 dozen Clams
6 strips bacon
6 tablespoons butter
1/2 cup shallots -- finely chopped
1/2 cup fresh herbs* -- chopped
1/2 cup green pepper -- finely chopped
few drops Tabasco sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
fresh ground black pepper

*Use three-quarters parsley, one-quarter fresh dill, tarragon, or chervil.

*if available. Otherwise use all parsley.

Directions:
Open the clams (oysters or mussels) and set aside the best 2 dozen shells. Spread a layer of rock salt in pie pans, and nestle the selected shells in the salt. Fry the bacon gently until it has rendered all its fat, then drain on paper towels. Mix the butter with the shallots, parsley and herbs, green pepper, Tabasco, lemon juice, and Worcestershire. Put a clam in each shell and top with a dollop of the butter mixture. Grind a little pepper over each. Break up the bacon into 24 pieces, and set a piece on top of each shell.
Broil under a hot broiler for 6 - 8 minutes, until the herb butter is sizzling and the bacon is crisp.

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