Clam Wholesale Clam & Seafood Supplier
Clams are the best! We supply restaurants, seafood distributors, grocery
store brokers AND also operate a restaurant quality seafood store at
440 Falmouth Road, West Babylon, New York
Clams 101 Wholesale
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Staff Clam Recipes
Here are some of the tastiest clam recipes that you may want to try. Partner your cooking with the best cooking hobs available in the market. It would not only give your cooking experience more convenience but it makes sure that you can only produce the best out of these delectable recipes
Long Island Clam Recipes
24 quahogs, little-neck size, opened and left in the half shell
3/4 cup soft bread crumbs (French or Italian)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
5 Tbsp chopped parsley, preferably flat Italian kind
4 to 6 Tbsp olive oil
1 clove garlic minced
Preheat oven to 500 degrees F.
Partially fill a shallow baking dish (a rimmed cookie sheet is suggested)
with rock salt. Set the half-shell quahogs on the salt.
Mix the bread crumbs, black pepper, 3 Tbsp of the parsley, and the optional
cayenne pepper. Spoon this mix equally over the clams. Mix the oil and
garlic thoroughly; pour carefully over each clam.
Bake for about 10 minutes. If the crumbs have not sufficiently browned,
place the dish under the broiler till golden. Sprinkle clams with remainder
of parsley and serve immediately.
Yield: 6 to 8 servings
of Fresh Clams with Artichokes and Tomatoes
4 medium to large artichokes
1/4 cup olive oil
3/4 cup fresh bread crumbs
1 small onion, finely diced
3 large garlic cloves, minced
3 medium tomatoes, peeled, seeded, and chopped
1 sprig of fresh thyme or a pinch of dried
1 cup homemade fish stock, light chicken stock, or reduced-sodium canned
1/4 cup dry white wine or dry vermouth
1/4 to 1/2 teaspoon crushed hot red pepper, to taste
2 dozen small clams, well scrubbed 2 tablespoons minced fresh basil
Salt and freshly ground black pepper
1 pound hot cooked linguine or spaghetti
With a small sharp knife, cut away the top of each artichoke. Cut a
flat bottom on each, then peel away all the leaves from the bottoms.
Remove the fuzzy choke and trim the bottoms down to a neat white portion.
Cut the lemon in half and squeeze the juice of one half into a small
bowl of water. Add the artichoke bottoms to the water as they are peeled
to keep them from discoloring.
In a large skillet, heat 2 tablespoons of the olive oil over medium-high
heat. Add the bread crumbs and cook, stirring constantly, until they
are crisp, 2 to 3 minutes. Remove the bread crumbs from the skillet
and set aside.
Heat the remaining 2 tablespoons olive oil in the same skillet. Add
the onion and garlic and cook, stirring often, until they begin to soften,
3 to 5 minutes, watching closely so the garlic does not brown. Add the
tomatoes, thyme, fish stock, wine, and hot red pepper.
Remove the artichokes from the water, cut into 6 wedges each, and add
them to the skillet. Cover and bring to a boil.
Reduce the heat to medium-low and simmer until the artichokes are tender,
12 to 15 minutes. Arrange the clams atop the vegetable mixture in the
skillet. Cover and cook over medium-high heat just until all the clams
have opened, 3 to 5 minutes. Add the basil and season with salt and
pepper to taste.
To serve, divide the linguine among 4 shallow soup or pasta bowls and
top with a portion of the clams and sauce. Cut the other half of the
lemon into wedges and add one to each bowl.
Sprinkle with the bread crumbs and serve at once.
Yield: 4 servings
Stuffed with Whole Clams
24 mushrooms, 2 inches in diameter
3 tbsp butter, melted
24 littleneck clams, shucked
5 tbsp horseradish
8 tbsp mayonnaise
1 tsp Worcestershire sauce
6 drops Tabasco sauce
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 inches from heat for about 8 minutes or until mushrooms
are tender and topping begins to brown
Clams with Linguine Recipe
Garlic, onions, sun-dried
tomatoes, and white wine flavor clams tossed with linguine in this quick
and easy recipe.
• 2 tablespoons olive oil
• 1/2 cup finely chopped sweet onions
• 2 tablespoons chopped garlic
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 1/4 cup chopped sun-dried tomatoes
• 2 dozen littleneck clams, cleaned and scrubbed
• 1 pound linguine, cooked al dente
• 2 tablespoons finely chopped fresh parsley leaves
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil for garnish
Heat a large heavy skillet (with a lid). Add olive oil and swirl to
coat the pan. Gently saute onions and garlic until softened.
Add white wine, clam juice, and sun-dried tomatoes. Bring to a simmer,
then add the clams. Cover with lid and simmer about 6 to 8 minutes,
until clam shells open up. Discard any shells that do not open.
Add the cooked linguine, parsley, salt, and pepper. Toss to coat pasta,
and saute another 2 minutes until pasta is heated through. Plate and
drizzle with olive oil to serve. Crusty bread makes perfect accompaniment
to sop up the juices.
Yield: 4 to 6 servings
24 cherrystone clams
3/4 cup dry white wine
1/4 cup water
1/2 tsp salt
3 tbsp olive oil
1/2 cup chopped onion
1/2 cup long grain rice
1/4 tsp pepper
1/2 tsp allspice
1/4 tsp cinnamon
3 tbsp currants
3 tbsp pine nuts
2 tbsp chopped parsley
Wash and scrub clams well discarding any that are open. Place clams
in a large pot with wine, water, and salt.
Cover and steam for 10 minutes, until shells open; drain and discard
any that have not opened. Cool and remove clams from shells. Reserve
shells; strain pan juices and reserve.
Sauté onion in oil until golden. Add rice and 1 cup strained
juice; bring to a boil. Cover and reduce heat to low; cook for 15 minutes.
Add peppers, spices, currants, pine nuts and parsley to saucepan; simmer
Remove from heat and let cool. Dice the clams and add to rice mixture.
Stuff shells with mixture.
Refrigerate until well chilled; then serve.