Clam Recipes | Alaskan Harvest Seafood Blog

Curried Seafood Pasta

The following spicy and versatile seafood dish comes from Skip To Malou:

Ingredients:

2 cans of coconut milk
2 tbsp red curry paste
4 tbsp crab fat (you may add more depending on your taste— or you could omit this part at all)
1 green bell pepper diced
I medium onions, diced
3 cloves garlic, minced
Seafood that you have on hand, works well with shrimp, crab meat, clams or fish
Spaghetti Noodles (cooked)

Procedure:

Saute the garlic, onions and seafood. Set aside the seafood. Saute the crab fat. Pour the 2 cans of coconut milk. Let it simmer or until it’s reduced to a creamy texture. Add the curry paste ( I used 2 generous tbsp full). Stir and allow the flavors to blend. Season with salt or fish sauce.
Pour the sauce over cooked spaghetti noodles. Top it with seafood.

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Super Bowl Snacks - Clam Dip!!

Filed under: Clam Recipes, Seafood Recipes — Tags: chips, chips and dip, chips n dip, clam dip, clams, dipping sauce, hors d'oeuvres, potato chips, Seafood, seafood recipe, snack, super bowl, super bowl party, super bowl party snacks, super bowl sunday —

Ah, Superbowl parties. One of America’s most time-honored excuses to eat a variety of things either creamy, spicy, mushy, or prepackaged, scooped up in loving heaps and mouthfuls by edible spoon-like shapes. Headed to a party and want to bring more than the requisite half-case of beer? This dip is quick and easy, and knocks the socks off anything you’ll find at the store.

You will need:

1 brick cream cheese
1 small container sour cream
1-2 cans baby clams (in juice);
3-4 cloves fresh garlic
zest and juice of one lemon
Worcestershire sauce
Tabasco
salt and pepper
optional: chili powder, chipotle powder, cajun seasoning

1. Unwrap the cream cheese and drop it into a bowl. If you have a microwave, it’s a good idea to zap it for a few seconds to soften it up. Scoop out the sour cream and cream the two together with a fork until the consistency is even.

2. Using a garlic press, crush the garlic into the creamy mixture, making sure to get all the juice and to add the pulp from the press. Mix well.

3. Add the clams and some of the clam juice, Worcestershire sauce, lemon zest, some of the lemon juice, salt, pepper, and a few shakes of Tabasco. Mix until it reaches the desired consistency; if you need more liquid, add either clam juice or lemon juice as suits your tastes.

4. You can really kick up the spice by adding chili or chipotle powder or cajun seasoning, but it tastes great on its own, too. Serve with potato chips.

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Razor Clam Steaks

Filed under: Clam Recipes —

6 razor clams
2 cup buttermilk (this is the secret for lovely, tender razor clams)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1/2 cup fresh toasted bread crumbs
1/2 cup uncooked polenta (corn grits)
1/2 cup cornmeal
Vegetable oil for deep-frying
Tartar sauce

Preparation Instructions

1. Sprinkle the neck of the razor clams with meat tenderizer and pound with a meat mallet 4 or 5 times.
2. In a flat dish, stir together the buttermilk, salt and pepper. Lay the clams in the buttermilk and refrigerate for several hours.
3. In a flat dish, stir together the flour, bread crumbs, polenta and cornmeal. Lift the clams out of the buttermilk and let excess milk drain off. Dredge the clams in the flour mixture and lay on a wire rack to dry for a few minutes.
4. Preheat the oil in a deep pot or wok to 375 degrees F. When the oil is hot, fry the clams, 2 at a time, for 1 minute. Lift from the hot oil with a slotted spoon and drain on paper towels. Let oil reheat for a minute or 2 before adding more clams. Serve hot with tartar sauce.

Recipe Courtesy of Adam Sappington of Wildwood restaurant

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