Ingredients

• 1 c. water
• 2 Tb. butter
• 1 qt. clams
• 1-1/2 tsp. salt
• 1 small onion
• 1/8 tsp. pepper
• 1 c. sliced potatoes
• 1/2 c. stewed tomatoes
• 1/2 c. diced carrots
• 1/2 c. diced celery
• 1-1/2 c. milk

Directions

Add the water to the clams, and pick them over carefully to remove any shell. Strain the liquid through cheesecloth, and then scald the clams in it. Remove the clams and cook the vegetables in the liquid until they are soft. Add the milk, butter, salt, and pepper and return the clams. Heat thoroughly and serve over crackers.

• 2 ts Vegetable oil
• 1/4 ts Pepper
• 2 Garlic cloves, minced
• 3/4 lb Linguine
• 2 Onions, chopped
• 10 oz Canned baby clams
• 14 oz Canned tomato sauce
• 1/4 c Fresh Parsley, chopped
• 2 ts Granulated sugar
• 1/4 ts Salt

Directions

In a large skillet, beat oil over medium heat; cook garlic and onions, stirring occasionally, for 5 minutes or until softened.

Drain clams, reserving 1/3 cup juice. Add juice to skillet along with tomato sauce, half of the parsley, the sugar, salt and pepper; cook for 5 minutes or until slightly thickened. Add clams; cook for 1 minutes.

Meanwhile, in lare pot of boiling salted water; cook pasta for 8-10 minutes or until tender but firm; drain well and return to the pot. Add sauce and toss to coat.

Serve sprinkled with remaining parsley.

• 6 4-6 oz trout fillets; (fresh
• 2 tb Chopped parsley
• 1 cn Clams
• 1 tb Butter melted
• 3 tb Butter
• 3 tb Fine dry bread crumbs
• 3 tb Chopped onion
• 2 tb Pimento; chopped
• 2 c Soft bread crumbs
• 1/2 ts Salt
• 1 ds Pepper
• 1 cn Cheddar cheese soup

Directions

Drain clams and rinse. Melt butter and saute onions until tender. Add clams, bread cubes, salt and pepper and toss lightly. Arrange 1/2 of the fillets on a raised rack in a greased baking dish. Top with stuffing and cover with remaining fillets. Combine soup, parsley and pimento. Spread evenly over fillets. Top the fillets with a mix of bread crumbs and melted butter. Bake at 450 for 25 minutes or until fish flakes easily.

Serves 6.

• 4 c Flour
• 8 ts Baking Powder
• 3 ts Salt
• 1 ts Pepper
• 4 Eggs
• 2 c Milk
• 1 pt Clams, canned with liquid
• 2 c Lard, or more — For deep Frying

Directions

Mix all of above (except lard). Deep fry at 375 by dropping from oiled spoon. Salt and pepper after cooking.

• 4 Lobsters
• 1 bn Tarragon
• 8 Ears corn
• 1 bn Chervil
• 8 Potatoes — cut in half
• butter — melted
• 24 Top Neck Clams
• 8 Hot dogs
• 24 Jumbo shrimp
• 1 ga Ocean water
• 15 lb Fresh seaweed

Directions

Build a fire and cover with sandstone rocks (from the beach), or lava rocks. Cover with seaweed. Cover with chicken wire. Cover with more seaweed. Cover with lobsters, potatoes and herbs. Cover with clams, corn and shrimp. Cover with seaweed. If seaweed dries out wet it with ocean water. Serve on a large picnic table covered with news paper. Have large bowl of melted butter and lemon wedges on the table and a lot of napkins!

• 8 oz Clams, minced canned
• 2 cl Garlic, chopped
• 1/2 ts Thyme
• 1/4 ts Red pepper flakes
• 1/4 ts Oregano, dried
• 8 oz Tomato sauce
• 3 tb Parsley, fresh chopped
• Salt and pepper to taste

Directions

In a sauce pan place the liquid from the canned clams.

Add the garlic and seasoning, except for the salt and pepper. Bring to a boil and lower to a medium low heat. Cook for 5 minutes. Add the tomato sauce and cook for 15 minutes. Add the clams and turn the heat off. Season with salt and pepper to taste. Add chopped parsley and mix well. Serve over hot pasta.

• 24 Fresh topneck clams or 2 small cans chopped clams
• 1/4 c Olive oil
• 4 oz Bottle of clam juice
• 1/4 c Parsley
• 6 Garlic cloves
• 1/4 c Grated cheese
• 1 lb Linguine

Directions

To prepare fresh clams: Rinse in cold water, place in plastic bag and put in freezer for 2 hours. remove clams from shells, reserving clam juice. Coarsely chop clam meat.

Saute garlic in olive oil until golden in color. Add juice from clams and bottled clam juice. Boil gently for 2 minutes. Add clams and simmer 2-4 minutes until clams are tender. Add parsley, pour clam sauce over linguine.

• Pastry for 2-crust pie
• 1 cn (6.5 oz) Minced Clams
• 2 tb Butter
• 2 tb Flour
• 1 c Light cream
• 1/2 ts Salt
• 1/4 ts Tabasco sauce
• 2 ts Dry sherry
• 1/4 c Parmesan cheese; grated

Directions

Preheat oven to 425 F.

Roll out pastry, then cut into 2 1/2-inch squares. Line small, 1 1/2-inch muffin pans with pastry squares; prick with fork and bake for 10 minutes or until crisp and golden brown. Remove shells from pans and set aside. Reduce oven heat to 350 F.

Melt butter in small saucepan. Blend in flour, then stir in cream, salt, Tabasco, sherry, and 3 tbsp Parmesan cheese. Cook over medium heat, stirring constantly, until sauce thickens. Add drained clams and simmer until heated thoroughly.

Spoon clam mixture into tart shells; sprinkle mixture into tart shells; sprinkle with remaining Parmesan cheese. Bake for 5 minutes, or until well-heated. Remove from oven; serve immediately.

• 2 pk Cream cheese; (8 oz.) softened
• Parmesan cheese
• 4 tb Sour cream (heaping)
• 4 tb Mayonnaise
• 1 ts Onion powder
• 2 cn Minced clams
• 1/2 ts Dry mustard
• 1 tb Parsley flakes
• 1 tb Worcestershire sauce

Directions

Mix all ingredients until well blended. Spoon into quiche dish that has been sprayed with Pam. Spread a thin layer of sour cream. Grate Parmesan cheese over sour cream. Bake at 300 degrees for 30 minutes.