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

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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

nik jeffery

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This clam loaf was amazing! The clams were tender and flavorful, and the breading was crispy and golden brown. I will definitely be making this again.

Cherie Buchanan

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This is a great recipe for a quick and easy weeknight meal. I like to serve it with a side of roasted vegetables.

nara

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I followed the recipe exactly, but my clam loaf didn't turn out as good as I expected. I think I might have overcooked the clams.

Aaqib Sohu

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This was my first time trying clam loaf, and I was pleasantly surprised. It was easy to make and very tasty. I'll definitely be making it again.

Jozef Mitchell

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This is a great recipe! I've made it several times and it's always a hit. I like to serve it with tartar sauce and lemon wedges.

Stuartk Kasirye

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I'm not sure what I did wrong, but my clam loaf turned out dry and overcooked. I'll have to try again.

Frances Moseley

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This was delicious! I made it for my family and they loved it. The clams were tender and the breading was crispy.

plush world

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The clams were a little tough, but overall this was a good dish. I'll try cooking the clams for a shorter amount of time next time.

Ali Girl

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This recipe was a little too bland for my taste. I think I'll add some more herbs and spices next time.

Nkava Charlotte

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I've made this clam loaf several times, and it's always a hit. I like to add a little bit of Old Bay seasoning to the breading for an extra kick of flavor.