Clam Dip

Retro?  I don't know about that.  Maybe, maybe not.  This is the word my husband used to describe this dip.  He said, "it is kind of like green goddess dressing used to be.  You could get it at all the supper clubs or everyone made it".  I agreed, simply because I had nothing to come back with. 

It is so different for him growing up all over the world, ending up on near the South Jersey shore, where his parents were from and met.  Then there is me who grew up in a town of 2,000 people, no stop lights, not even ONE, many streets didn't even have stop signs!  Seafood was not the specialty of the region and I don't think I tried my first seafood until I was probably 28 or so.  In our supper clubs, we had, salad yes, clam dip, no.  Now if you want to discuss beef tongue, I can be an active participant! (heaving)

Anyway my husband asked me to make him some clam dip.  We actually did it together since I won't do anything but touch a clam, cook a clam and serve a clam, so I needed taste testing, and I needed a pro!  It is so funny how he reacts when I hit something right on, that triggers his memories and his tummy.  Cute, cute, cute, cute, etc........

Expect another clam recipe soon, we did a couple with clams this day.  I wish I could find affordable fresh clams, and I can get "fresh" clam, but for the low, low price of my right arm.  We used canned, if you wish and have access to affordable fresh, by all means DO IT!!!

Here we go!

1/4 cup Hellman's
16 oz. sour cream
2 tsp. parsley
2 6.5 oz. cans of minced clams (drain juice but save it)
1 1/2 tsp. garlic powder
1 tsp. Worcestershire
1/4 tsp. lemon juice
Approx. 1 T. clam juice

This couldn't be easier  Ready?  Mix all ingredients together, leaving the clam JUICE for the very last addition.  You may not need the entire tablespoon, it simply depends on the consistency you want from your dip.  Place in an airtight container and refrigerate at least 3 hours, over night is best by far!

You can reserve a few clams to put on top.  With everything mixed in, it is hard to tell exactly what it is.  Make sure people know the goodness inside and sprinkle a few on top!

Enjoy this throw back from my husbands childhood.  He loved it, and it made his heart happy.  THAT my friends, is a win, win situation!

ENJOY!

Clamato Soup

This blog is again being brought to you by a request of George Simmerman, my deeply darling husband.  He has been on a clam kick.  So imagine this....  We are driving, blaring some 80's music, car concert to the max, we were singing our signature duet, "Endless Love" and he turns it off and says, "OMG, can you make me Clamato Soup".  First of all dude, you better get that radio back on, my best part is coming up.  Secondly, umm, sure.  He drove straight to the store, told me what ingredients he wanted in it, and in we went.  This is how he described what he wanted, (after Endless Love was over).  "I want a really brothy soup.  I don't like Manhattan Clam Chowder, and New England is my favorite but boring, can't we just make our own?  I want potatoes and clams in it.   That is it.  Don't try and tell them they can add what they want, (you can) but MY version is going to be this and it is going to be awesome." 

So the Clamato Soup was born.  It is brothy, you could add an extra potato, but since I don't eat clams, his word is, it is exactly what he wanted.  And when I tell you this man is honest, he is sometimes brutally honest, so you know when you get an opinion it is truly his opinion.  Both a blessing and a curse!

32 oz. Clamato Juice
2 6.5 ounce cans of minced or chopped clams WITH juice (if you can get fresh, great)
1 lg. can of diced potatoes, drained (if you use your own potatoes peel a large one and dice)
1 tbsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. lemon juice
salt and black pepper to taste

Place all ingredients in a medium sauce pan,  Let simmer for 30 minutes.  Serve with some oyster crackers or a crusty baguette to soak up the broth!  This will serve 4 as a starter.  Might I suggest you double the recipe because the next day the flavor, if even possible, gets better!  (words from my husband)

ENJOY!

Linguine in Clam Sauce

I realized the other day, that I have never blogged anything with seafood.  This has a couple of explanations.  I mostly hate seafood.  I only like lobster and crab legs.  I don't have enough money in the bank for the amount of crab legs I generally WANT to eat, and lobster is so expensive I usually just eat it out, same price and half the work right?  Anyway, my husband is an avid seafood lover, growing up all over the world but much of his adult life spent on the eastern shore.  Of course he loves clams.  I mean, LOVES clams.  After moving to Nebraska, I did find a great place for seafood, some seafood.

Truth be told, I suck at cleaning clams.  I know all the right things to do, however, I seem to always end up still with a little bit of grit in my sauce.  Some say, deal with it, that is normal.  No way, I can't stand it!    My husband told me with great deal of trepidation that he prefers it made with canned clams anyway.  What?  I never have to clean clams again?  Seriously?  Awesome honey, I LOVE YOU!  I love the look of the real clams, I really do.  But as far as easier and faster, canned clams it is friends!  

This dish is so easy.  I know, some purists say absolutely NO cheese, but I do use some Parmesan cheese.  Not the stuff they sweep off the floor, GOOD Parmesan!  I urge you to give it a try.  Some of the ingredients might seem, "off" to you but, it is sooooo good!  Just trust me on this one, would ya?  You can make the sauce in a different pan and have it done by the time or before your pasta is cooked.


 Linguine With Clam Sauce
1 lb pkg linguine
2 6.5 ounce cans of clams.  DO NOT DRAIN!
5 tbsp butter
1 tsp garlic
1 tbsp olive oil
1 cup white wine (your fav)
1/2-3/4 cup chicken stock
1/2 cup grated Parmesan cheese
2 tbsp finely chopped parsley
1 tsp red pepper flakes (optional)

Cook your pasta according to package directions in WELL salted water.  Make sure to use a big enough pot.  So many times people cook so much pasta in such a small pot!  Pasta needs room to groove!  

In a medium sauce pan or high sided skillet type pan, add in butter, olive oil, red pepper flakes, and garlic.  

Stir constantly for 30-45 seconds.  Add in wine, stock and clams (do NOT drain their liquid).  Cook for 2-3 minutes stirring constantly to avoid burning.  

Let the sauce reduce uncovered and then add linguine back into sauce.  Add in Parmesan cheese, parsley and toss!  Serve with some crusty bread to soak up the sauce!!

Feel free to use more clams if you like.  I just used the 2 cans I had purchased but I might have used more had I had them on hand.  I would NOT use whole grain pasta with this.  Of course you all should now by know I loathe whole grain pasta and I think the taste would completely overpower the delicate flavors of wine, butter and clams.  If you choose to do it, I can't stop you, OR guarantee the final taste of the dish!  So there!


I hope you enjoy my first seafood recipe.  Can we have a moment to commemorate this event?  

Your "seafood savvy" chefwannabe

Chris