Best 2 Deviled Clams Old Fashioned Style Almost Recipes
In the realm of classic seafood appetizers, one dish stands out with its timeless elegance and tantalizing flavors: deviled clams. Originating in early 20th century New England, these delectable morsels have captivated taste buds for generations. Their secret lies in the divine union of tender clam meat, a luscious filling of breadcrumbs, herbs, and spices, all enveloped in a crispy, golden-brown exterior. Whether served as a delightful party hors d'oeuvre or a sophisticated starter for a special occasion, deviled clams are sure to leave an indelible mark on your culinary journey. Explore the diverse recipes featured in this article, ranging from traditional styles to modern interpretations, each offering a unique twist on this iconic dish. Indulge in the classic version, featuring a savory filling of sautéed onion, celery, and bell pepper, artfully seasoned with Worcestershire sauce and a touch of Dijon mustard. Discover a delightful variation that incorporates bacon, adding an irresistible smoky and salty dimension to the filling. For those who prefer a touch of heat, a spicy rendition awaits, where cayenne pepper and chili powder ignite the palate with a fiery kick. Vegetarian enthusiasts will find solace in a meatless alternative, where mushrooms and roasted red peppers take center stage, delivering a savory and umami-rich experience. Whichever recipe you choose, prepare to be captivated by the exquisite flavors and textures that define deviled clams, a culinary masterpiece that has stood the test of time.
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DEVILED CLAMS
I'm from the Chesapeake Bay area so seafood is my heritage. When buying clams you want clams that firmly shut when touched. If the shell is open then toss the clam away. They do open some when at rest. The important part is that they close when you vibrate them. Tip Rinse your clams good under cold water and freeze them until you...
Provided by Lisa Dunlap
Categories Seafood Appetizers
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Slowly saute the onion in the butter but don't brown. You're going for more of a caramelization. Twist shells apart while the onion is cooking and arrange half of them on a pan that has been foiled or sprayed with oil. Add liquids to the clams and then lightly mix in the bread crumbs. Let stand 5 minutes. Top the clam shells with the mix and bake at 400 degrees for 45 minutes. Try one and if it seems a bit too wet then lower the temp to 350 for another 15 minutes.
- 2. Bake 375 for 45 minutes. When they come out of the oven take one and if they seem still real wet give them another 15 minutes at 300 to dry them out more. If you use cheap bread use more and be sure it's dried before you use it. These are so easy to make. You can make batches of them up and keep them frozen in the freezer.
- 3. You can stretch these out to make more appetizers by filling the shells less. You could easily turn 24 to 30 clams into 40 by using less filling. I like them heaped full but if you were having a party I'd stretch them out.
CLAM STUFFING BAKE
It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. -Lillian Butler Stratford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.
Nutrition Facts : Calories 268 calories, Fat 13g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1254mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
Tips:
- Choose the freshest clams you can find. Fresh clams should be tightly closed and smell like the ocean. Avoid any clams that are open or have a foul odor.
- Soak the clams in cold water for 30 minutes before cooking. This will help to remove any sand or grit from the clams.
- Cook the clams until they are just tender. Overcooking will make the clams tough and chewy. To test if the clams are done, insert a fork into one of the clams. If the fork goes in easily, the clam is done.
- Make sure the stuffing is well-seasoned. The stuffing is what gives deviled clams their flavor. Use a variety of seasonings, such as garlic, onion, celery, salt, and pepper, to create a flavorful stuffing.
- Serve the deviled clams immediately. Deviled clams are best served hot and fresh out of the oven.
Conclusion:
Deviled clams are a classic appetizer that is perfect for any occasion. They are easy to make and can be tailored to your own taste. Whether you like your deviled clams spicy or mild, there is a recipe out there for you. So next time you are looking for a delicious and easy appetizer, give deviled clams a try.
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