Clam Recipies?

Discussion in 'Professional Chefs' started by brizzal, Jul 4, 2013.

  1. brizzal

    brizzal

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    My father called me up today looking for recipes...apparently he went clamming with some of his friends and he now has a cooler full of what he calls "surf clams".  He said they almost the size of his fist.  Also, he lives on the outer banks in North Carolina.

    I've never worked with these types of clams.  I've cooked cockles and razors many times, and eaten them raw from Maine, but never done anything with warm water large Atlantic clams.

    Any ideas or thoughts would be appreciated!

    Thanks
     
  2. cacioepepe

    cacioepepe

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    Big clams like those I would think would best for chowder. With the weather as nice as it is maybe they can be sliced and quickly grilled? Could make a lovely vinaigrette with their liquor and some citrus and herbs.
     
  3. borkbork

    borkbork

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    I'm from that part of the country. Often those big clams are steamed and eaten with butter but they are pretty chewy, also split open raw and topped with sautéed peppers bacon and breadcrumb they broiled. I like them chopped in a ceviche or in frogmore stew or pasta with clams because its all about the liquor anyhow
     
  4. 5959mikeal

    5959mikeal

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    The chowder size hard clam is excellent for linguini with clam sauce. They have plenty of liquor, and cook up nice cut into small pieces.
     
  5. skipstrr

    skipstrr

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    no no ..littlenecks r for pasta...I would go with chowder as you can freeze it.
     
  6. skipstrr

    skipstrr

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    and who "cuts" clams for linguini? how gross..you will have a dish that is inservable clearly..and chewie
     
  7. borkbork

    borkbork

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    I wouldn't cut them I would do big surf clams in pasta if like the op said I had a lot and was
    Wondering what to do with them. It's not the French laundry and long with clams is all about the sauce not eating a perfectly tender clam.