Ingredients

• 10 Fresh live large clams
• 5 Chicken eggs
• 1 1/2 c Clear broth [from clams]
• 1/2 ts Salt
• 1/8 ts MSG

Directions

Wash the clams clean, leave them in thin salt water for half a day [with a handful of cornmeal] so that they can spit out mud and sand naturally, wash them clean and drain.

Bring 2 cups of water to boil in a clean pot; add clams. Return to boil and cook over high heat until clams are open. Strain the broth and set 1 1/2 c aside to cool.

Beat the eggs in a bowl, mix them with the cooled broth, and season with salt and MSG.

Put the clams in a steaming bowl, pour the egg mixture over, and steam above just-boiling water for about 25 minutes for serving.

• 50 1-inch Florida clams
• 2 ts Chopped Florida garlic
• 1 Tablesoon chopped Florida jalapeño
• 1/4 c Chopped Florida cilantro
• 1/2 c White wine

Directions

Rinse clams and drain. In large sauté pan with lid bring remaining ingredients to a boil. Add clams and cover. Cook 5 to 7 minutes or until clams open. Serve with lime butter if desired.

• 3 tb Olive oil
• 1 md Onion — finely chopped
• 3 oz Prosciutto ham — diced
• 1/4 c Dry sherry
• 2 Dozen Cherrystone clams

Directions

Warm the oil over moderately high heat. Add onion and saute for 1 minute. Reduce heat to low, cover skillet and cook slowly for 15 minutes, until the onion is tender. Stir in the ham. Add the sherry and clams. Increase the heat to moderate, cover and cook until the clams open, about 5 minutes. Serve hot.

• 2 lb Littleneck clams or other small clams
• 1/4 ts Finely ground pepper
• 1/2 c Dry white wine
• 1 tb Oil
• 1 tb Unsalted butter
• 1 md Onion; chopped
• 1 c Long-grain white rice
• 1 1/2 c ;water
• 1/2 ts Salt

Directions

Cilantro Butter:

1/4 c Unsalted butter; softened
1 tb Cilantro; chopped
1 ts Lemon juice

Rinse clams thoroughly. Put them in a large saucepan and add the wine. Cover and cook over fairly high heat just until they open. Reserve 1/2 cup of the clam juice.

In medium skillet heat oil and butter until foaming. Add onion and saute over low heat, stirring occasionally, until soft but not browned. Add rice and cook, stirring occasionally, until lightly browned. Pour in reserved clam juice and water and add salt and pepper. Bring to a boil, cover, and simmer over low heat 20 minutes.

Prepare cilantro butter by mixing thoroughly softened butter with cilantro and lemon juice. Shell and dice clams. Using a two-pronged fork, carefully stir clams into rice. Cover and let stand 10 minutes. Stir in cilantro butter and taste for seasoning. Serve immediately. Makes 4 to 6 servings.

• 24 Mushrooms, 2″ in diameter
• 3 tb Butter, melted
• 24 Littleneck clams, shucked
• 5 tb Horseradish
• 8 tb Mayonnaise
• 1 ts Worcestershire sauce
• 6 Drops Tabasco

Directions

Mushrooms Stuffed with Whole Clams

24 Mushrooms, 2″ in diameter
3 tb Butter, melted
24 Littleneck clams, shucked
5 tb Horseradish
8 tb Mayonnaise
1 ts Worcestershire sauce
6 Drops Tabasco

Remove stems from mushrooms and reserve for another use. Wipe mushroom caps with a towel, dip in butter, and place, rounded side down, on a rack on a cookie sheet. Place 1 clam in each mushroom cap. Mix together remaining ingredients and spoon over clams. Broil about 6″ from heat for about 8 minutes or until mushrooms are tender and topping begins to brown.

• Clams, your count

Directions

Open your clams by seaming in kettle. Shake the clam meat from its shell. Split the neck and cut out the stomach with scissors. Wash the clam in cold water, picking out any noticeable sand particles from the meat.

Place clams in the Easy Cure brine solution for 30 minutes. Rinse lightly in warm water and allow to air dry for 40 minutes.

Smoke for approximately 2 hours using wood fuel of choice.

• 3 tb Sake
• 24 Small Clams or Cockels
• 1 1/2 oz Sugar
• 2 1/2 tb Soya Sauce

Directions

TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir together. Bring to boil over high heat and cook for 3 minutes, uncovered. Stir in the Soya sauce and cook briskly for another minute. Remove from heat and set aside. Boil the remaining liquid for 10 minutes until it becomes syrupy. Add clams and stir them gently in the sauce over hight heat for 1 minute. TO SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool.

*NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted for the clams and cockles.

• 12 Littleneck Clams or Cockles
• 1 1/2 pt Boiling Water
• 3 tb Sake
• 1 pn MSG
• 6 Thin slices of lemon

Directions

PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow halves, scrub the deep halves. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. Garnish each clam with a slice of lemon. Serve at room temperature.

• 12 Cloves fresh garlic, minced
• 1 c Water
• 1 Bunch green onions, minced
• 24 Cherrystone clams, cleaned
• 1/2 c Butter
• 1/4 c Vegetable oil
• 1/2 c Chopped parsley
• 1 ts Italian seasoning
• 1 c Dry white wine
• 1 c Clam juice

Directions

In large skillet, saute garlic and onion in butter and oil for 1 minute. Add parsley and seasoning. Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls.

• 2 Green onions, sliced
• 1/2 c Cooked clams, minced
• 3 tb Butter
• Pastry shells
• 3 tb Flour
• 1 cn Mushrooms (4 1/2oz) drained
• 1/2 ts Salt
• 1/8 ts Cayenne
• 1 1/2 c Half and half (Cream & milk)
• 3 tb Dry white wine
• 1/2 c Cooked lobster

Directions

In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells.