Maggot's clam chowdah

[Lady Cop]

ok we all know you've been exposed as the notorious naked clammer.

so i want to know your recipe for New England clam chowder. not the nasty red NY Manhattan crap.

it has to be thick and rich!

so let's have it clam man.

[Maggot]

Just off the top of my head:
1-Bucket (gallon) 1 1/2-2" big clams chopped up(smaller ones are steamers)
1-pint fresh cream
8- large Maine potatoes chopped up
1-handfull garden scallions chopped up
2-teaspoons paprika
1-med onion
top off with milk, put in a crock pot all day, serve with real bread and real butter.

Maybe some grill sharp cheddar deli cheese with garden tomato, on the side.

I have shaved corn on the cob and added that sometimes.

[Lady Cop]

excellent Maggot! simple is best! next...stuffed quahogs!

[Lady Cop]

post 3 ^

so good! appetizers by the sea~~

Baked Stuffed Quahogs

12 large quahogs

16 ounces herb seasoned stuffing mix
2 stalks celery
1 medium onions
0.50 cup butter
0.50 cup white wine
1 tablespoons Old Bay Seasoning
3 cups clam juice

Preheat oven 350 degrees.
Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
Melt ¹⁄₂ stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs
In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice.
I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!

[Cracker]

I seriously thought that was just the name of the town on Family Guy.

[Clang McFly]

Me too.

[Cracker]

That's why you're the hotdog guy.

[Lady Cop]

dofusses!

you can find stuffed quahogs in freezer case with seafoods, they are pretty good. try some!

these are the only ones i have purchased, matlaws

[Cracker]

Just says clams, LC...

[Lady Cop]

Just says clams, LC...

i know. but it's quahogs/large clams. picky picky.

clams come in all sizes, cherrystones, littlenecks, right up to BIG quahogs.
cherrystones i love raw, steamers, littlenecks are good fried at clamshacks. there may be other regional names. some people don't like the clam bellies so they get fried clam strips, no bellies.

oooo i love clams casino!

[Clang McFly]

That's why you're the hotdog guy.

I'm the hotdog guy because the last few times I posted in the "What's for dinner?" thread I was actually having hotdogs. Maybe next time I'll lie about what I'm or post when I'm eating fried clams, potato salad, hamburgers, ziti, New England clam chowder, etc.

[Lady Cop]

yankee magazine

down-east chowder

4 to 6 servings

The best way to make it is with clams you have dug yourself after dropping anchor in a secluded bay, but it is awfully good with fresh clams purchased at a local marina.

■4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth
■1/4 pound cubed salt pork or 6 slices bacon
■1 onion, coarsely chopped
■6 medium potatoes, peeled and cut into 1/2-inch cubes
■2 cups milk
■2 cups half-and-half or evaporated milk
■6 tablespoons (3/4 stick) unsalted butter
■salt
■freshly ground pepper

Pour clams into a large pot with 1 cup water. Cover, bring to a boil, and cook until shells open, about 10 minutes. Allow to cool, then shuck clams and set aside. Pour off broth and reserve, taking care not to disturb any sediment in the bottom of the pan.

Cook salt pork in a large saucepan over medium heat until the fat runs. Add onion and cook, stirring, until tender. Pour off half the fat.

Add potatoes to the pan and stir well. Add clam broth and just enough water to cover the potatoes. Simmer until potatoes are tender.

Add milk and half-and-half; bring to a simmer. Add clams and butter; simmer a few minutes until clams are heated through and butter is melted. (Do not boil or clams will be tough.) Season with salt and pepper.

[Lady Cop]

Clam-Stuffed Mushrooms

yankee magazine
about 24.

■1/4 pound bacon
■2 teaspoons reserved bacon drippings
■1/2 cup finely chopped onion
■1/2 cup finely chopped green pepper
■1 clove garlic, minced
■1 tablespoon minced fresh parsley
■1 teaspoon dried oregano
■salt and pepper
■one 6-1/2-ounce can chopped clams, drained
■1/3 cup grated Parmesan cheese
■12 ounces fresh mushrooms, stems removed

Fry bacon until crisp. Drain and crumble into mixing bowl, reserving 2 teaspoons of drippings. Saute onion and green pepper in bacon drippings until onion is opaque. Remove from heat and stir in garlic, parsley, oregano, salt, and pepper. Mix well and add to crumbled bacon in bowl. Stir in clams and cheese. Spoon into mushroom caps, rounding the filling. Place on baking sheet and bake at 350 degrees F for about 20 minutes, until mushrooms are tender. (Or microwave at 50-percent power for 8 to 10 minutes.) Serve hot.

[Lady Cop]

a different Lobster Salad
yankee magazine

4 servings

This recipe is a simple and delicious alternative to the usual salad made with mayonnaise. It's lighter and fresher-tasting, letting the taste of the lobster stand out, and the French bread is a flavorful improvement over the typical hot dog roll. Try the salad on a bed of mixed greens instead of on bread, too.

■1 pound cooked lobster meat, diced
■2 tablespoons extra-virgin olive oil
■2 teaspoons freshly squeezed lemon juice
■2 scallions, thinly sliced
■1 teaspoon minced parsley
■1/2 teaspoon minced fresh basil
■Kosher or sea salt and freshly ground black pepper
■4 6-inch pieces of French bread, sliced open for sandwiches

In a medium bowl, combine lobster, oil, juice, scallions, herbs, salt, and pepper. To serve, divide salad into four portions and spread on French bread.

[Riotgear]

I can't believe there isn't a stuffed clam joke in this thread. Fuckers are slipping.

I am _definitely_ putting Maggots' CC together. I have a five minute beer bread that will marry fucking perfectly. And real butter? OH SHIT YEAH.