List of clam dishes
This is a list of clam dishes and foods, which are prepared using clams as a primary ingredient. Edible clams can be eaten raw, steamed, boiled, baked or fried.
Clam dishes
Clam chowder with whole clams
- Clams casino – a clam "on the halfshell" dish with breadcrumbs and bacon.[1] It originated in Rhode Island in the United States[2] and is often served as an appetizer in New England and is served in variations nationally.
- Clam cake – also known as clam fritters[3]
- Clam dip – a dipping sauce and condiment
- Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth.
- Clam pie
- White clam pie – a pizza variety
- Clam soup – a soup prepared using clams as a main ingredient
- Clam chowder – a well-known chowder soup
- Jaecheop-guk – a clear Korean soup made with small freshwater clams
- Fabes con almejas – a clam and bean stew that originated in the principality of Asturias in the 19th century as peasant fare.[4] It is a lighter variation of Asturian fabada whose primary ingredients are sausage, beans and pork.
- Fried clams
- New England clam bake – also simply called a "clam bake"
- Clams oreganata – an Italian American seafood dish served most commonly as an appetizer
- Clam sauce – used as a topping for pasta
- Steamed clams
- Stuffed clam
- Clam dishes
A clam pie prepared with curry spices
Clams and noodles in a clam sauce
Fried clams with other foods
Beverages
A Bloody Caesar cocktail
- Caesar – a cocktail created and primarily consumed in Canada. It typically contains vodka, a caesar mix (a blend of tomato juice and clam broth), hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.
- Clamato – a commercial drink made of reconstituted tomato juice concentrate, flavored with spices and clam broth[5]
See also
- List of seafood dishes
Food portal
References
- Ruth Reichl, John Willoughby, Zanne Early Stewart The Gourmet Cookbook: More Than 1000 Recipes Houghton Mifflin Harcourt, 2006 ISBN 0-618-80692-X, 9780618806928 1056 pages page 50 The Gourmet Cookbook
- Beaulieu, Linda (2005). The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State. Globe Pequot. p. 64. ISBN 978-0-7627-3137-4.
- White, J. (2000). 50 Chowders. Scribner. p. 225. ISBN 978-0-684-85034-4. Retrieved March 20, 2017.
- Fabes con almejas recipe from the Heart of New England
- O'Brien, Erin (2009-02-20). "Drinking Responsibly". Cleveland Free Times. Archived from the original on May 17, 2008. Retrieved 2009-02-11.
External links
Media related to Clam dishes at Wikimedia Commons- Clam Recipes. All Recipes.
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