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www.goodeatsfanpage.com • View topic - Cookoff 2.0 #10 Clams

Cookoff 2.0 #10 Clams

Cookoff archives

Cookoff 2.0 #10 Clams

Postby Pixietoes » Thu Jan 22, 2009 7:53 pm

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry

Thierry wrote:Thank you Moon! I'm very honored to have been picked!

How about clams? Canned, raw, jarred or frozen, anything goes as long as it's clammy!
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Postby Unknown Foodie » Fri Jan 23, 2009 5:38 pm

Clamato Cocktail recipe

1 1/2 oz vodka
3 oz tomato juice
1 oz clamato juice
add one fresh clam as garnish

Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve with clam.
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Postby Pixietoes » Sat Jan 24, 2009 9:24 am

Growing up, it didn't matter which auntie's house we gathered at for parties, there was always clam dip. I'm sure other people make this dip, but I have only been served clam dip in french canadian homes. I've seen it ready made at the store, but it doesn't taste anything like this.

Frenchie Clam Dip

1 8 0z package of cream cheese (you could you light, but don't use fat free)
2 small cans of minced clams, drained, liquid reserved
Worcestershire Sauce

Warm the cheese slightly in the microwave to make it malleable. Add clams, 3-4 shots of worcestershire and combine until thoroughly mixed. Add clam juice a little bit at a time until the dip is a desirable consistancy and tastes, for lack of a better term, clammish.

This really is better when made a day ahead, but can be eaten immediately. Serve with ruffled potato chips or crackers. I've been known to spread some on a bagel the next morning when there are leftovers.
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Postby BonBon » Tue Jan 27, 2009 12:40 pm

Spaghetti With Red Clam Sauce

2 cans chopped clams
2 cans diced tomatoes, do not drain
clam broth.bottled

Heat 6 Tbls olive oil in pan. Drain and rinse clams and add to hot oil. Season with S&P, garlic powder and Oregano. Add in clam broth and simmer. I make this then turn off and then reheat. Tastes better.
Serve over hot noodles.

This is a panty item for Iowa winters. You can make anytime, no need to go to the store. Sometimes I will get 'real clams' to add to this and 'fancy' it up a bit.

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Postby Parrothead » Tue Jan 27, 2009 2:22 pm

I haven't made it in awhile...but I do like this:

Clams Casino Pizza

Your favorite pizza dough
Cooked crumbled bacon
Petite diced tomatoes, drained, a pinch of salt, some dried basil and oregano, a bit of garlic, maybe a bit of olive oil
Your favorite pizza sauce
Some diced onions (not much)
A couple of cans of drained chopped or minced clams
Some mozzarella cheese (not a lot)

Heat oven w/stone in it to 450 (or hotter - your call)
Stretch dough to your preference, put on parchment paper
A bit of pizza sauce
Add some shredded mozzarella
Add tomatoes, onions, bacon, and clams to your liking
Add a bit more cheese - also dust on some grated parmesan and a bit more dried basil / oregano

Bake until done to your liking.

I think I may be making one Friday night.
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Postby Thierry » Mon Feb 02, 2009 10:43 am

Congrats Parrothead!! I wish I could have seen more entries for clams but I do love clam pies!!!

Thanks Unknown Foodie, Fixie and Bonbon for your recipes!
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Postby Parrothead » Tue Feb 03, 2009 10:37 am

Give me a day or two and I'll put together a new cookoff ingredient...
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Postby Norm357 » Tue Feb 17, 2009 1:39 am

I have never cooked with clams, but when we were at Assategue Island, I ate my weight in fried clams. Damn things are addictive.
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Postby DitsyD » Tue Feb 17, 2009 10:04 am

Norm357 wrote:......fried clams. Damn things are addictive.

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Postby PattyE » Tue Feb 17, 2009 3:03 pm

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Fried clams from the Clam Box in Ipswich, MA... nom-nom-nom!
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Postby Parrothead » Wed Feb 18, 2009 10:32 am

Lets go back to basics here with a humble ingredient.

I give you...GROUND BEEF!

NOT PORK!
NOT CHICKEN!
NOT TURKEY!
NOT LAMB!
NOT TOFU!

BEEF!
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