Best Clam And Potato Casserole Recipes

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AUNT PHYLLIS' CLAM CASSEROLE



Aunt Phyllis' Clam Casserole image

Aunt Phyllis gave me this recipe and said it is alway a hit when she makes it. I have to get her involved in this website!

Provided by Oolala

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 lb margarine
1 onion, minced
1/2 green pepper, chopped
1 garlic clove, crushed
4 (6 1/2 ounce) cans minced clams, reserving juice
1 cup clam juice, use reserved and add more if needed for a total of 1 cup
1 tablespoon lemon juice
1/2 teaspoon oregano
1/4 teaspoon pepper
1 pinch parsley flakes
1 dash Tabasco sauce
8 ounces seasoned stuffing mix, Pepperidge Farm is good
parmesan cheese, for the top

Steps:

  • Saute first 4 ingredients in a large skillet, simmering for a few minutes.
  • Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
  • Place in a casserole dish and sprinkle with Parmesan cheese.
  • Bake at 325 degrees F. for 20-30 minutes.

CLAM STEW WITH POTATOES AND PARSLEY PURéE



Clam Stew With Potatoes And Parsley Purée image

Provided by Mark Bittman

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 pounds small clams, like littlenecks, cockles or butter clams
12 ounces waxy potatoes, peeled and cut into 1/4-inch dice
1 cup dry white wine
1 bunch parsley, thickest stems removed and tied in a small bundle
1 clove garlic
1/3 cup extra virgin olive oil
Salt

Steps:

  • Wash the clams well, in several changes of water, until the water contains no traces of sand. Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems. Cover, and turn heat to high.
  • While clams and potatoes cook, combine parsley leaves and thin stems in a blender with garlic and oil. Blend, adding water as necessary to make a smooth purée (it will take 1/2 cup or more). Add salt to taste, and transfer to a bowl.
  • Cook clam-potato mixture until potatoes are tender, about 15 minutes. Remove and discard thick stems, then stir half the purée into clams and serve, passing the rest at table.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 3 grams, Sodium 2743 milligrams, Sugar 1 gram, TransFat 0 grams

CLAM AND POTATO CASSEROLE



Clam and Potato Casserole image

Provided by Kitchen Crew

Categories     Seafood

Number Of Ingredients 11

1 qt clams, shucked
1/4 c flour
1 dash(es) pepper
1.5 c clam liquid, mixed with milk
1 large onion, chopped
1/4 tsp paprika
1 stick butter
1.5 tsp salt
1/4 Tbsp curry powder
6 potatoes, sliced and boiled
4 Tbsp parmesan cheese, grated

Steps:

  • 1. Drain juice from clams and save liquid; chop clams.
  • 2. Melt butter; blend in flour and seasonings.
  • 3. Mix clam juice with milk to make 1 1/2 cups; add to flour blend slowly while cooking over low heat, stirring constantly until mixture is thick and smooth.
  • 4. Add clams.
  • 5. Place half of potatoes in greased casserole, sprinkle half the onions over potatoes and cover with half the sauce; repeat.
  • 6. Sprinkle with cheese and paprika.
  • 7. Bake at 350 degrees for 45 minutes

CLAM BAKE



Clam Bake image

This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.

Provided by DENISEK1

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 8

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
½ pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
¼ cup dry vermouth
1 ½ cups butter, divided
1 loaf French bread

Steps:

  • Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
  • Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
  • Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.

Nutrition Facts : Calories 1383.3 calories, Carbohydrate 137.4 g, Cholesterol 294.4 mg, Fat 74.1 g, Fiber 10 g, Protein 41.6 g, SaturatedFat 44.7 g, Sodium 3133 mg, Sugar 10.8 g

SHIRLEY'S BAKED CLAM CASSEROLE



Shirley's Baked Clam Casserole image

This is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.

Provided by Lindas Busy Kitchen

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 5

34 Ritz crackers, crushed
6 1/2 ounces minced clams (fresh lobster, langastanos, scallops, shrimp, or fresh white fish may be substituted)
1/2 cup margarine, melted
lemon juice, to taste
salt and pepper

Steps:

  • Crush crackers.
  • Mix clams or other seafood and crackers together.
  • Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
  • Divide the seafood mixture between the casserole dishes.
  • Add melted butter over the top of each casserole dish.
  • Squirt desired amount of lemon juice over top.
  • of all.
  • Sprinkle with desired amount of salt and pepper.
  • Bake for 25 minutes at 325.

Nutrition Facts : Calories 809.5, Fat 59.7, SaturatedFat 10.2, Cholesterol 61.7, Sodium 1057.1, Carbohydrate 40.2, Fiber 1, Sugar 4.4, Protein 27.9

POTATO AND CLAM CHOWDER



Potato and Clam Chowder image

I love chowders. I have combined these two chowders with a few extra ingredients to make a wonderful tasting chowder. I like to serve it the same as French Onion Soup with the garlic toast in the bottom of the bowl or garlic croutons and pepper jack cheese melted on top. UMMMMMMM Good! This is really a comfort food on a cold winter day.

Provided by LOUISE GOLDEN

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 small onion
3 garlic cloves, minced
6 potatoes (large baking potatoes)
1 (10 ounce) can baby clams
1 (16 ounce) heavy cream
1 (6 1/2 ounce) chopped clams with juice
4 cups fat-free low-sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon cayenne pepper or 1/4 teaspoon red pepper
1 teaspoon black pepper
2 teaspoons salt
2 bay leaves
2 teaspoons Old Bay Seasoning

Steps:

  • In a large pot saute (sweat) chopped onions in olive oil.
  • Peel and dice potatoes into small bites and add to onions and olive oil.
  • Add cayenne pepper, black pepper and salt.
  • Cook potatoes with 1/4 cup of water covered until fork tender.
  • In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
  • Add flour and butter mixture to large pot and mix with potatoes.
  • Pour 4 cups chicken broth and stir until it starts to thicken.
  • Add can of whole baby clams and chopped clams with juice.
  • Pour in heavy cream.
  • (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
  • Cook for 30 minutes.
  • Top with Old Bay Seasoning.

Nutrition Facts : Calories 464.6, Fat 31, SaturatedFat 17.3, Cholesterol 104.3, Sodium 911.9, Carbohydrate 36, Fiber 3.9, Sugar 1.9, Protein 12.9

ONE-POT CLAM BAKE



One-Pot Clam Bake image

This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 12

1 1/4 cups dry white wine
6 cloves garlic, peeled
2 large shallots, quartered and peeled (root end left intact)
1 1/2 pounds small red potatoes
Red-pepper flakes (optional)
6 ears corn, shucked and halved
5 dozen clams, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano leaves

Steps:

  • In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
  • With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.

Nutrition Facts : Calories 463 g, Fat 11 g, Fiber 6 g, Protein 34 g, SaturatedFat 5 g

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