Best Herbed Clam Hash Recipes

HERBED CLAM LINGUINE

Steps:

• Heat water, salt and reserved clam liquor to boiling in 4-quart Dutch oven. Gradually add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
• Melt remaining 2 tablespoons butter in 2-quart saucepan over low heat. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
• Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.

CLAMS IN HERBED BROTH

Steps:

• Make herb oil Pulse parsley, chives, dill, and basil a few times in a food processor to coarsely chop. Pour in the oil and pulse until it is combined and the oil is a vibrant shade of green. You may need to stop and scrape down the sides with a rubber spatula a few times to incorporate all the herbs. Cover, pressing plastic wrap directly on surface to prevent discoloration, and refrigerate until ready to serve (to help keep it from turning brown), up to 3 hours.
• Steam clams Bring the fish fumet to a boil in a medium stockpot over high heat. Once it is at a rolling boil, add the clams and cover with a tight-fitting lid. Allow them to steam until all clams have opened, 6 to 7 minutes (discard any that remain closed). Use a spider or slotted spoon to transfer the clams to serving bowls.
• Finish broth Strain the broth remaining in the pot through a cheesecloth-lined sieve to remove any sand. Wipe the pot with paper towels, then pour the strained broth back in and return to a boil. Whisk in the butter and about half the herb oil, whisking to combine. Season with salt and pepper.
• Serve Ladle the broth over the clams and serve with more herb oil on the side.
• Any small clams, such as cherrystone, littleneck, or Manila (ask for the littlest ones) will do, or you could substitute mussels or cockles.
• Instead of the fish fumet, you could use Basic Chicken Stock (page 41), strained Court Bouillion (page 231), or even water for steaming.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
• Divide soup among bowls, sprinkle with bacon and parsley, and serve.

LINGUINE WITH HERBED CLAM SAUCE

Steps:

• In a deep skillet cook the shallot and the garlic in the butter over moderate heat, stirring, until they are pale golden, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 minutes. Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce warm. In a kettle of salted boiling water boil the linguine until it is al dente, drain it, and in the skillet toss it with the clam sauce.

GRILLED CLAMS WITH HERB BUTTER

Steps:

• Preheat a grill to medium-high heat.
• In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse.
• Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping.