What to do with HUGE clams?
Just got 50 lbs of clams from the oregon coast...they are a mix of a few different kinds, but I'm not sure what to do w/ the huge ones. After doing a little research, I think I have horse clams that are about 3-5 inches across. Any ideas on what to do with these besides chowder?
But if that's the way to go, if anyone's got a great recipe for fresh horse clam chowder, it would be much appreciated...
are they geoducks? (realllly long necks)A friend went clamming and came home with these monsters. We just cut them up and made a monster chowder pot. Froze a lot of it!
I don't remember how the clams were cleaned, but here's a recipe:
1 large onion diced
2 stalks celery diced
3 cups diced potatoes
qt chicken broth
2 cups chopped clams
2 c milk
some 1/2 & 1/2 or cream for richness
Saute the veggies in a heavy-bottomed pot in 3 T butter till limp, add the potatoes and stir. Add the broth and cover. Simmer over low heat till the potatoes are about 1/2 tender. Remove about 1 c of potatoes and mash them well.
Add the chopped clams and cook gently till they are done, about 15-20 minutes. Return the mashed potaoes (this will thicken the chowder) and add the milk and cream and reheat. Do not boil once the dairy is in the chowder.
Serve with a dollop of sour cream and a sprinkling of fresh thyme along with crusty bread.
I don't know enough about clams to know if this would be an appropriate substitution, but yesterday Hubert Keller was on Simply Ming and made a clam dish that looked absolutely delicious. He used littleneck clams in a dish called Steamed Clams and Chives with Fermented Black Bean Sauce. It looked wonderful.
I think you'd need a huge pot & your largest plates, though!
Quahogs are very large clams..... here's what I do for stuffed quahogs:
It's really just all the meat of the clams chopped, then mixed with minced garlic/parsley/lemon juice and fine bread crumbs, a bit of sea salt and FGBP. . Scrub the bottom shells well and fill with the stuffing mix. Drizzle sparingly with EVOO and sprinkle with paprika. Bake for 25 minutes at 375*.
Why, cook a Korean dish of course -
Korean Clam Stuffed Cabbage Rolls
10 Napa Cabbage leaves
1/2 bunch watercress
1 1/2 cups Clam meat
2 tablespoons blended sesame/soy bean oil
1/2 cup Beef broth
1 tablespoon Soy sauce
2 teaspoons Sugar
Clam Seasoning Mix:
1/2 teaspoon Salt
1 teaspoon Sesame seed powder
1 green onion
3 fresh cloves garlic
1/2 teaspoon Pepper
Bring a pot of water to a boil over high heat.
Holding the leafy potion of the cabbage leaves, place the stem (thicker) portion into the boiling water until they soften, then drop completely into the water.
Boil for 3 minutes, remove from water and drain.
Remove clam meat from shell, clean, and wash.
Place into boiling water and boil for about four to five minutes.
Remove meat from pot, drain and cool.
Coarse chop the meat.
Mince onion and stir fry (saute) for 1 minute.
Clam Seasoning Mix
Mince green onion and garlic cloves, then mix all seasoning ingredients, chopped clam, and minced onion together.
Hard cook eggs by boiling over high heat for about 13 minutes.
Cool, peel, and cut each egg into quarters from top to bottom.
Wash in cold water then immerse the stem portion in boiling water for about 1 1/2 minutes.
Spread the cabbage leaves then cut away the thickest portion of the stems.
Place about one tablespoon of the stuffing and one egg quarter on each leaf, then roll carefully.
Tie each roll with watercress stem.
Mix broth ingredients together in a mixing bowl.
Place stuffed cabbage leaves in a flat high sided skillet or heavy pan, then pour the broth mix over the rolls.
Simmer over low heat fifteen to eighteen minutes.
Serve hot with Ssamjang sauce for dipping, sticky rice, and ban chan.
Betty McDonald in her book "The Egg and I" describes living in the Northwest where she received a gift from some Indians of a basket of giant clams. She ground them up and made clam fritters that were mostly clam with just enough batter to hold the clams together.