Best 2 Clam Loaf Recipes

BAKED CLAM DIP LOAF

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

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.