Garlic and White Wine Steamed Clams

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1 1/2 lb Manilla clams (or Little neck)

3 Tbsp butter

1 Sour dough baguette, sliced

1 Tbsp olive oil, to be rubbed on baguette slices

1/4 cup shallots, minced

3 garlic cloves, minced

1/2 cup dry white wine

Sea salt to taste

Red pepper flakes to taste

3 Tbsp mixed herbs (parsley, mint, chives, etc , chopped

1 lemon, cut into wedges


Linguine with Clams in Pepper Broth

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Coarse salt

1/2 pound dried linguine

2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)

1 1/2 ounces (3 tablespoons) unsalted butter

2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish

5 garlic cloves, minced

Freshly ground pepper

1/4 teaspoon crushed red-pepper flakes

1 cup dry white wine

2 pounds Manila clams or cockles, scrubbed well

1 teaspoon finely grated lemon zest


One-Pot Clam Bake

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1 1/4 cups dry white wine

6 cloves garlic, peeled

2 large shallots, quartered and peeled (root end left intact)

1 1/2 pounds small red potatoes

Red-pepper flakes (optional)

6 ears corn, shucked and halved

5 dozen clams, scrubbed

2 lemons, quartered

1 pound shell-on extra-jumbo shrimp (16 to 20)

4 tablespoons unsalted butter

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh oregano leaves


Mixed Seafood Chowder

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3 to 4 pounds littleneck clams (about 32), scrubbed

2 sprigs thyme, plus leaves for serving

2 tablespoons unsalted butter

2 medium leeks, white and light-green parts only, halved lengthwise, thinly sliced, washed well, and drained

1/4 cup dry vermouth

3 stalks celery, cut into 1/2-inch pieces

1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

1 cup heavy cream

8 ounces hot-smoked salmon (available at specialty stores and some supermarkets), skin removed, cut into 1-inch pieces

Freshly ground pepper


Steamed Clams and Corn

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2 tablespoons extra-virgin olive oil

1 sliced shallot

1 sliced jalapeno chile

1/4 cup dry white wine

12 small littleneck clams (scrubbed well)

2 ears of corn (husked and sliced into 1/2-inch “coins”)

Fresh cilantro, for garnish


Linguine with Clams, Bacon, and Tomato

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Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
Plus: More Pasta Recipes and Tips