Best 2 Clam Loaf Recipes

In the realm of culinary delights, Clam Loaf stands tall as a New England classic, tantalizing taste buds with its savory blend of flavors and textures. This delectable dish, also known as Steamer Loaf or Clammy Loaf, is a seafood lover's paradise, featuring succulent clams enveloped in a moist and flavorful breadcrumb stuffing. As you embark on this culinary journey, discover a treasure trove of Clam Loaf recipes within this article, each offering a unique twist on this beloved dish. From traditional New England-style Clam Loaf to creative variations like Clam Loaf Casserole and Air Fryer Clam Loaf, these recipes cater to every palate and cooking preference. Get ready to immerse yourself in a seafood extravaganza that will leave you craving more.

Here are our top 2 tried and tested recipes!

BAKED CLAM DIP LOAF

Baked Clam Dip Loaf image

Provided by Jan Rayfiel

Categories Condiment/Spread Bake Cream Cheese Clam Summer Bon Appétit Santa Monica California

Yield Makes 12 to 14 servings

Number Of Ingredients 6

Ingredients

1 1 1/2-pound unsliced round sheepherder's bread
2 8-ounce packages cream cheese, room temperature
1 cup mayonnsaise
1 tablespoon prepared white horseradish
3 6 1/2-ounce cans minced clams, drained
4 large green onions, chopped

Steps:

Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise, and horseradish in large bowl until blended. Mix in clams and green onions. Season with salt and pepper.Spoon filling into bread. Place reserved lid on bread. Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking sheet.
Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap bread. Place on large tray. Remove lid; lean lid against bread at angle.

CLAM LOAF

Clam loaf image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, sauces and gravies, appetizer, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

24 fairly large cherrystone clams
1 3/4 cups fresh clam juice, to be used for a sauce
4 tablespoons butter, plus butter for greasing the pan
3 tablespoons flour
1 cup milk
60 crackers with unsalted tops, about 6 ounces
1 cup finely chopped onion
1 cup finely chopped heart of celery
1 teaspoon finely minced garlic
1/2 cup coarsely chopped parsley
Freshly ground pepper to taste
2 eggs, lightly beaten
Clam sauce with Pernod or Ricard (see recipe)

Steps:

Preheat oven to 350 degrees.
Shuck the clams, and reserve the clams and juice. There should be about one and one-half cups of clams and about one and threequarter cups of juice to be used for a sauce. Set aside
Heat two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add three-quarters of a cup of the milk, stirring rapidly with the whisk. Cook, stirring often, about five minutes.
Crumble the crackers in a mixing bowl and add the sauce, stirring.
Heat the remaining two tablespoons of butter in a separate saucepan, and add the onion, celery and garlic. Cook, stirring, until the mixture is wilted.
Put the clams on a flat surface and chop them finely with a knife. Add the clams to the cracker mixture. Add the cooked vegetables, the parsley and the pepper. Add the remaining milk and the eggs, and stir to blend.
Butter a loaf pan measuring about 9 by 5 by 2 3/4 inches. Add the clam mixture and smooth over the top. Cover with foil and place in the oven.
Bake 30 minutes and remove the foil. Continue baking 30 minutes longer. Spoon portions of the loaf onto serving plates and serve with clam sauce with Pernod or Ricard.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 8 grams, Sodium 907 milligrams, Sugar 5 grams, TransFat 1 gram

Tips:

Breadcrumbs: Use fresh, dry breadcrumbs for the best texture. If you don't have any on hand, you can make your own by toasting a few slices of bread in the oven and then crumbling them in a food processor.
Clam Juice: If you don't have any clam juice on hand, you can use fish stock or chicken broth as a substitute.
Clams: Fresh, chopped clams are the best option for this recipe. However, you can also use canned clams if you're short on time.
Eggs: Use large eggs for the best results.
Flour: All-purpose flour is the best choice for this recipe.
Herbs: Fresh herbs, such as parsley, thyme, and oregano, will add a lot of flavor to this dish. If you don't have any fresh herbs on hand, you can use dried herbs instead.
Milk: Use whole milk for the best flavor and texture.
Mustard: Use Dijon mustard for a tangy flavor.
Old Bay Seasoning: This is a classic seafood seasoning that will add a lot of flavor to this dish.
Pepper: Freshly ground black pepper is the best option for this recipe.
Salt: Use sea salt for the best flavor.

Conclusion:

Clam loaf is a delicious and easy-to-make seafood dish that can be enjoyed by people of all ages. It's a great option for a weeknight dinner or a casual lunch. The combination of clams, vegetables, and bread is sure to please everyone at the table. If you're looking for a new seafood recipe to try, clam loaf is a great option. It's easy to make, delicious, and sure to be a hit with your family and friends.