Our Favorite Fresh Clam Recipes

Clams on the Half-Shell

Ingredients

• 2 dozen freshly shucked littleneck clams
• 2 ounces ketchup
• 2 teaspoons hot sauce
• 1/2 fresh lemon

Directions: Shuck clams with CLAM RAM removing half of shell and scooping clam meat free from shell. Dress each clam with a dollop of ketchup and a few drops of hot sauce to taste. Lightly squeeze fresh lemon over prepared clams and serve on a cold tray or crushed ice. (Serves 4)

New England CLAM RAM® Chowder

Ingredients

• 1-1/2 lbs freshly shucked chowder clams
• 1-1/2 sticks salted butter - cut into quarters
• 2 large yellow onions - diced
• 1 clove of garlic - mashed
• 1 sweet pepper - diced
• 2 stalks celery - diced
• 3 medium carrots - diced
• 1 medium tomato - chopped fine
• 6 medium boiling potatoes - skinned & diced
• 1/2 cup cooking sherry
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 cups clam juice
• 1/2 cup flour
• 2 cups milk
• 1 pinch paprika
• 1 cup oyster crackers (Optional)

Directions: In a large pot melt 1/2 stick of butter on low. Adjust heat to medium and add onions and garlic. Cook for 10 minutes until onions are translucent. Add carrots, tomato, potatoes, garlic, celery, sweet pepper, salt, and ground black pepper. Continue to saute for 10 more minutes before adding sherry and clam juice. Bring to a boil, then reduce to a simmer uncovered until vegetables become tender, approximately 20 minutes.

In a separate pot, melt 1 stick of butter and slowly whisk in flour. Cook over low heat for 2 minutes while continuously stirring. Add 1 cup of hot broth from large pot and continue to whisk. After 2 minutes carefully pour the mixture in with the cooked vegetables and simmer for 5 minutes until the broth thickens.

Add in the milk and freshly shucked clams over a gentle heat until clams are cooked. Add salt & pepper to taste. Serve hot with a dash of paprika and oyster crackers. (Serves 6)

Smooth CLAM RAM® Martini

Ingredients

• 3 oz. vodka
• 1/2 oz. dry vermouth
• 1 clam freshly opened, and its juice
• Ice cubes

Directions: Using your CLAM RAM, open 1 fresh clam while collecting the clam juice over a bowl. Place ice, clam juice, vodka and vermouth into a shaker. Shake for 30 seconds and let sit for a minute until drink is fully chilled. Using a strainer to hold back ice; pour into a chilled martini glass. Serve drink with remaining half shell clam; garnish with hot sauce and ketchup.

Optional: Place remaining clam body into drink after pouring, and serve.

CLAM RAM® Fries

Ingredients

• 1 1/2 cup corn flour (reserve 1/2 cup)
• 1 1/2 cup all-purpose flour (reserve 1/2 cup)
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds of shucked clams
• 6 cups vegetable oil
• 1 cup buttermilk

Directions: Use the CLAM RAM to shuck 1 ½ pounds of clams. Mix 1 cup corn flour and 1 cup flour with the buttermilk for batter. In another bowl, combine the ½ cup corn flour and ½ cup flour. Dip clams in batter then dip in dry mixture. Heat oil to 375° in a deep pan. Place clams in pan so they do not touch and fry for 4 to 5 minutes. When they are golden brown, remove clams from pan and drain on a plate with paper towels. Season with salt and serve hot with tartar sauce. (Serves 4)

CLAM RAM® Fritters

Ingredients

• 24 Shucked littleneck clams
• 1/3 Cup of milk
• 2 eggs
• 1 1/2 cups flour
• 2 teaspoons baking powder
• Salt & Pepper

Directions: Open 2 dozen clams using your CLAM RAM, drain juice and chop fine. Sift flour and baking powder. Beat eggs, add milk, and clam juice, slowly add in flour. Add clams, followed by salt and pepper. Heat deep fryer with oil to 375°F. Coat a spoon with oil from the deep fryer then use it to carefully take a spoonful ball of the fritter mixture and drop it into the oil. Fritters will be fully cooked in 3-5 minutes. Once brown, carefully remove using a skimmer and place on a paper towel to absorb excess oil, and serve hot. (Serves 6)