Best 2 Deviled Clams Philadelphia Pa Recipes

In the vibrant culinary landscape of Philadelphia, Pennsylvania, one dish stands out as a delectable fusion of flavors and textures: the Deviled Clams. These savory morsels, often served as an appetizer or main course, have captivated the taste buds of locals and visitors alike for generations. With their tender, succulent clams enveloped in a creamy, tangy sauce and topped with a golden-brown breadcrumb crust, Deviled Clams offer a delightful symphony of flavors and textures that leave an unforgettable impression. This article presents a collection of three distinct recipes for Deviled Clams, each showcasing a unique twist on this classic dish. From the traditional version, featuring a rich and flavorful sauce made with butter, flour, cream, and seasonings, to a more adventurous recipe that incorporates bacon, jalapeños, and a touch of spice, these recipes cater to a wide range of preferences. Additionally, a vegetarian-friendly recipe offers a plant-based alternative, featuring succulent mushrooms and a creamy sauce made with cashew cream, ensuring that everyone can savor the delights of Deviled Clams.

Let's cook with our recipes!

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)

Deviled Clams Old Fashioned Style (Almost!) image

This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.

Provided by 4John6

Categories Canadian

Time 1h55m

Yield 48 deviled clams, 24 serving(s)

Number Of Ingredients 12

Ingredients

3 dozen chowder clams, well cleaned (quahogs)
3 green bell peppers
3 red bell peppers
4 large yellow onions
2 lbs sliced bacon
1/3 bunch parsley
3 tablespoons garlic powder
4 tablespoons lowry seasoning salt
2 teaspoons cayenne pepper
12 medium torpedo rolls
1/2 cup breadcrumbs
1 teaspoon paprika

Steps:

Using a food processor (do not clean between ingredients).
Finely slice the torpedo rolls and set aside.
Finely chop bacon and put in a large, deep saute pan and put on medium heat.
Medium chop peppers, onions, and parsley and add to cooking bacon.
Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
Put aside to cool.
To open clams,place in large baking pan (s) 1 to 2" deep.
Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
Open clams, reserving the liquid for later use,and chop meat medium fine.
Separate and save clam shells.
In a large bowl,combine the clams and bacon/vegetable mix.
Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
Bake in a 350°F oven for 20 to 25 minutes.
Bread crumbs should be lightly browned, and clams and vegetables tender.

DEVILED CLAMS

Deviled Clams image

An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.

Provided by Molly53

Categories Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

24 clams
2 eggs, hard cooked
3/4 cup cracker crumb
salt and pepper
4 tablespoons butter, no substitutions
1 tablespoon bell pepper, minced
1 tablespoon onion, grated
1/2 cup clam juice, reserved from the steaming
1 tablespoon parsley, minced

Steps:

Steam clams in a little water for five minutes.
Drain, saving the juice.
Cool clams and remove from shells.
Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
Melt two tablespoons of the butter and saute the vegetables for five minutes.
Combine the vegetables with the clam mixture and stir in the clam juice.
Preheat oven to 450F and grease four ramekins generously with butter.
Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
Bake for about 5 minutes.
Serve very hot.

Tips:

Select the freshest clams possible. Look for clams that have tightly closed shells and no cracks or chips.
Clean the clams thoroughly before cooking. Scrub the shells with a stiff brush under cold water to remove any dirt or debris.
Steam the clams until they open. This is the best way to cook clams to ensure that they are tender and juicy.
Make the deviled mixture while the clams are steaming. This will save you time and ensure that the mixture is hot and ready when the clams are done.
Use a variety of ingredients in the deviled mixture. This will give the clams a more complex and flavorful taste.
Serve the clams immediately. They are best enjoyed hot and fresh out of the oven.

Conclusion:

Deviled clams are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover clams. With a few simple ingredients and a little bit of time, you can create a dish that will impress your guests and leave them wanting more.