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Quahogs

Steamed Littleneck Clams in Saffron Broth with Butter

(Single Serving, multiply by how every many people you are trying to feed)

Ingredients:

  • 12 littleneck clams, scrubbed

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 1/2 shallot, finely chopped

  • A pinch of saffron threads

  • 1/4 cup dry white wine

  • 1/2 cup seafood or chicken broth

  • 1 l-2 tablespoons chopped fresh parsley

  • 2 tablespoons unsalted butter

  • Salt and black pepper to taste (no salt is needed because the clams are very briney) 

  • 1/2 Lemon juiced 

  • Crusty bread for serving

Instructions:

  • Prepare the Clams: Scrub the littleneck clams under cold running water to remove any dirt or sand. Discard any clams that are cracked or open and won’t close when lightly pressed.

  • Saffron Broth: In a small pot or saucepan, heat the olive oil over medium heat. Add the minced garlic, chopped shallot, and saffron threads. Sauté for 2-3 minutes until the garlic and shallot are fragrant and the saffron releases its color and aroma.

  • Adding Liquids: Pour in the white wine and allow it to simmer for 2-3 minutes to cook off the alcohol. Add the seafood or chicken broth to the pot. Bring the mixture to a gentle simmer.

  • Steaming the Clams: Add the cleaned littleneck clams to the pot. Cover with a lid and let them steam for 5-7 minutes, or until the clams open. Discard any clams that haven't opened after cooking.

  • Butter and Seasoning: Once the clams are cooked, add the butter to the broth. Let it melt into the broth, stirring gently to incorporate. Season the broth with salt and black pepper if needed and a squeeze of fresh lemon juice. Stir in the chopped fresh parsley.

  • Serve: Serve with slices of crusty bread to soak up the flavorful broth.

Baked Stuffed Clams

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 45 min
Serves: 4

Ingredients
· Handful of large clams
· 1/2 cup butter (1 stick)
· 3 tablespoons minced onion
· 1 clove garlic, minced
· 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
· 1 cup breadcrumbs
· 1 tablespoon lemon juice
· 2-3 sloshes of champagne or white wine
· 1 tablespoon clam juice (or cooking liquid from steaming the clams)
· Salt, to taste
· Freshly ground black pepper, to taste
· 1/4 cup grated Parmesan cheese


Directions
Fill a large pot with 1 1/2 to 2 inches of water or beer. Bring liquid to a boil. Add the clams to the boiling liquid. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten). Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely. 

Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside. 

Preheat the oven to 350°F. Place a rack in the center of the oven.

In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, champagne and clam juice. Stir until the stuffing mixture is completely moistened. If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs. Add salt and pepper to taste.

Stuff the clam shells, sprinkle with Parmesan. Lay clam shells on a baking dish. Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.

Serve.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

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Quahog & Sea Scallop Chowder

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This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 1 hour
Serves: 6-8

Ingredients
For the clam broth:
· 15-20 quahogs
· 5 cups of water
For the chowder base:
· 2 sweet onions
· 3 medium potatoes, chopped
· 6 pieces of bacon, chopped
· 1 lb sea scallops, quartered
· 4 tablespoons unsalted butter
· 6 cups (roughly) of clam broth
· 2 cups half and half or heavy cream
· 15-20 quahogs from the clam broth (chopped)
· 2 sprigs of rosemary
· salt, to taste
· black pepper, to taste
For the roux:
· 4 tablespoons unsalted butter
· 1/4 cup clam broth
· 1/4 cup flour


Directions
This chowder is a 5 step process- but can be made as quickly or as slowly as you’d like (days if you’d prefer to prep on the weekends).

Step 1 - For the clam broth:

Place quahogs in 5 cups water in a large pan (same one you will use for the chowder). Boil on the stove for around 10 minutes, or until clam shells open. As clams open, remove from pot and place meat in a bowl. Discard the shells after all quahogs have been removed. Let the broth sit for 20-30 minutes to settle all the fine particles. After it settles, pour liquid in a container and set aside for future use.  You can strain the liquid as you pour or you can leave the last bit of liquid with particles in the pan so they do not make its way into the chowder. While the clam broth is brewing chop your onions, potatoes, bacon and quarter your scallops. 

Step 2: 

Place chopped bacon in the pot to fry - rendering the fat . Once bacon is cooked add 4 tablespoons of unsalted butter to the pan. Add chopped onion and let onion soften. Once the onion is cooked, add rosemary sprigs and add 6 cups of clam broth. Turn temperature up so it is a rolling boil and add potatoes. Cook for 15 minutes, or until the potatoes are cooked. 

Step 3: 

Pan fry the quartered scallops so they are almost done ( 1-2 minutes, as scallops cook quickly) - and set aside with the clams. 

Step 4: 

While the potatoes are cooking, in a separate pan cook the roux. Place the unsalted butter and clam broth in the pan to boil. Once boiling add flour and whisk until thickened. Turn heat off and allow roux to sit while the potatoes finish. 

Step 5: 

Once potatoes are finished cooking. Whisk the roux base into the pot. Add 2 cups half and half and continue mixing. Chowder should start to thicken. Add the clams and scallops to the chowder and allow the chowder to simmer and develop flavor while thickening. Salt and pepper to taste. Enjoy.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Baked Clams Oreganata

Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem . Click the button below to access recipe.

This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant

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FISHERMAN’S STEW

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Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

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RECIPE

Serves 4

 INGREDIENTS

FOR THE STEW 

½ onion, diced into ½-inch pieces 

2 tablespoons olive oil 

⅓ cup white wine 

1 cup water (or kelp broth; recipe on page 20) 

1 15-ounce can diced tomatoes 

¼ cup pitted green olives, rinsed and sliced

1 tablespoon capers, rinsed 

2 garlic cloves, smashed and coarsely chopped 

1 bay leaf 

1 teaspoon red chili flakes 

Salt and pepper to taste 

¼ cup parsley, roughly chopped 

Several slices crusty bread 

SEAFOOD 

½ pound mussels, cleaned 

½ pound littleneck or other clams 

2 pounds lobster, only claws and tail in shell 

1 pound Acadian redfish fillets (or other white fish), cut into pieces 

½ pound squid, rings and tentacles 

Pinch of saffron (optional) 

2 tablespoons olive oil 

Salt and pepper to taste

INSTRUCTIONS

Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread. 

TOP NECK CLAMS WITH VINEGAR AND SCALLION SAUCE

Recipe courtesy of KQED ecipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved. Click the button below for the recipe.

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