*Clam & Corn Fritters*
*Baked Stuffed Clams*
*New England Clam Chowder*
Thoughts of cooking shellfish typically surface with the first days of summer, but as I gaze out at the snow piling up outside, I am thinking of ways to turn that seafood into a steaming, piping hot dish. Fresh clams make delicious dishes, but I have opted for fresh chopped to shorten the prep time. Better than canned, I use an excellent brand that has proved to be as close to fresh clams as possible…they are wild caught, hand-shucked (not steamed) and packed in their own juices.
Fried foods typically not a part of my culinary repertoire, but after an attempt at creating a baked version of these, I accept that there is a reason why fritters are fried. My baked versions were dry, tasteless, lumps…there is probably someone who can make them baked, but not me. Made the conventional way, they are satisfying, crunchy appetizers when accompanied by a creamy buttermilk dip
Baked Stuffed Clams
This recipe is easy, quick and delicious, but not for those who prefer the traditional baked clam made with the whole, fresh clam. I have found a brand of natural chopped clams that are hand-shucked with no salt or preservatives…they are fresh and tender.
New England Clam Chowder
This chowder is the indulgent, full-bodied sister to the healthier Manhattan clam chowder, but it is worth every calorie. With most of us placing an emphasis on better nutrition, my soup regime is typically lentil, bean, minestrones, butternut squash, chicken…you know the ones. Certainly all delicious, but having commended myself for eating healthy soups, I decided I’m entitled to a second bowl of this creamy clam chowder.