Minced Clams

MIB · 11-28-2007, 12:59 PM

Went to store this morning and somehow came home with 4 cans of minced clams. Now what the heck I do with minced clams ?

denman617 · 11-28-2007, 02:26 PM

Clam Chowder! Mmmmmm!Yummy!

Creewoman05 · 11-28-2007, 03:24 PM

Quote:

Originally Posted by denman617

Clam Chowder! Mmmmmm!Yummy!

I was just going to say that, but you took the words out my mouth. Too bad I can't eat anything from the sea.

denman617 · 11-28-2007, 03:26 PM

That's rough! I love clam chowder!

MIB · 11-28-2007, 04:07 PM

Now for the hard part. How I make clam chowder ??If ya gonna tell me what to do with it,ya better be prepared to tell me how to fix it.

Creewoman05 · 11-28-2007, 04:09 PM

Quote:

Originally Posted by MIB

Now for the hard part. How I make clam chowder ??If ya gonna tell me what to do with it,ya better be prepared to tell me how to fix it.

Just google it

I am sure someone here knows how to hook you up with some good soup

timmy tiger · 11-28-2007, 05:08 PM

When I first saw this thread I thought that same thing that you guys did.

MIB--that depends on which one you like better. Manhatten Clam Chowder or New England. Both are fairly simple.

For Manhatten, basically use a beef vegetable soup recipe and substitute the clams for the beef.

If you like New England, make a potatoe soup recipe and throw the clams in with it. That's all.

MIB · 11-28-2007, 06:16 PM

Quote:

Originally Posted by timmy tiger

When I first saw this thread I thought that same thing that you guys did.

MIB--that depends on which one you like better. Manhatten Clam Chowder or New England. Both are fairly simple.

For Manhatten, basically use a beef vegetable soup recipe and substitute the clams for the beef.

If you like New England, make a potatoe soup recipe and throw the clams in with it. That's all.

Think I like the sound of the New England better. Think I try that 1 first.

Thanks

timmy tiger · 11-29-2007, 01:22 AM

I've had them both, but I do like New England better then Manhatten Clam Chowder.

Let us know how it comes out. Your making me hungry.LOL

denman617 · 11-29-2007, 02:01 AM

The best is that creamy clam chowder!

timmy tiger · 11-29-2007, 02:16 AM

That's the New England and you are right, I think it's the best too.

Pvt Butter · 11-29-2007, 02:14 PM

Ingredients:
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

Directions:
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Pvt Butter · 11-29-2007, 02:16 PM

INGREDIENTS
1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
salt and pepper to taste
2 tablespoons dry white wine (or substitue lemon juice)

DIRECTIONS
Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
Spoon the clam sauce over the linguini and serve.

Pvt Butter · 11-29-2007, 02:19 PM

INGREDIENTS
1/2 cup uncooked white rice
1 cup water
1/4 cup minced red onion
4 cloves garlic, minced
1/4 cup butter
1 (6.5 ounce) can minced clams
1/2 cup corn
2 teaspoons lemon juice
4 (8 ounce) cans tomato sauce
1 teaspoon chopped fresh basil
salt and pepper to taste
1 cup water
1 cup heavy cream

DIRECTIONS
In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream until well blended. Serve immediately.

MIB · 11-29-2007, 06:41 PM

Never knew you could do s

11-28-2007, 12:59 PM	#1 (permalink)
MIB Blacksmith Lane Join Date: Apr 2007 Location: Sweetwater, Tn Posts: 489	Minced Clams Went to store this morning and somehow came home with 4 cans of minced clams. Now what the heck I do with minced clams ? __________________ MIB Hell,there are no rules here,we're just trying to accomplish something.

11-28-2007, 02:26 PM	#2 (permalink)
denman617 Fanmaker Join Date: Apr 2007 Posts: 1,411	Clam Chowder! Mmmmmm!Yummy! __________________ The Creator made the feathers..... I just make fans.

11-28-2007, 03:26 PM	#4 (permalink)
denman617 Fanmaker Join Date: Apr 2007 Posts: 1,411	That's rough! I love clam chowder! __________________ The Creator made the feathers..... I just make fans.

11-28-2007, 04:07 PM	#5 (permalink)
MIB Blacksmith Lane Join Date: Apr 2007 Location: Sweetwater, Tn Posts: 489	Now for the hard part. How I make clam chowder ??If ya gonna tell me what to do with it,ya better be prepared to tell me how to fix it. __________________ MIB Hell,there are no rules here,we're just trying to accomplish something.

11-29-2007, 02:01 AM	#10 (permalink)
denman617 Fanmaker Join Date: Apr 2007 Posts: 1,411	The best is that creamy clam chowder! __________________ The Creator made the feathers..... I just make fans.

11-28-2007, 05:08 PM	#7 (permalink)
timmy tiger Head Dancer Join Date: Aug 2007 Location: where ever there are babies or children you can find me Posts: 17,416 Blog Entries: 3	When I first saw this thread I thought that same thing that you guys did. MIB--that depends on which one you like better. Manhatten Clam Chowder or New England. Both are fairly simple. For Manhatten, basically use a beef vegetable soup recipe and substitute the clams for the beef. If you like New England, make a potatoe soup recipe and throw the clams in with it. That's all.

11-29-2007, 01:22 AM	#9 (permalink)
timmy tiger Head Dancer Join Date: Aug 2007 Location: where ever there are babies or children you can find me Posts: 17,416 Blog Entries: 3	I've had them both, but I do like New England better then Manhatten Clam Chowder. Let us know how it comes out. Your making me hungry.LOL

11-29-2007, 02:16 AM	#11 (permalink)
timmy tiger Head Dancer Join Date: Aug 2007 Location: where ever there are babies or children you can find me Posts: 17,416 Blog Entries: 3	That's the New England and you are right, I think it's the best too.

11-29-2007, 02:14 PM	#12 (permalink)
Pvt Butter pancake flipper Join Date: Oct 2002 Posts: 890	Ingredients: 3 (6.5 ounce) cans minced clams 1 cup minced onion 1 cup diced celery 2 cups cubed potatoes 1 cup diced carrots 3/4 cup butter 3/4 cup all-purpose flour 1 quart half-and-half cream 2 tablespoons red wine vinegar 1 1/2 teaspoons salt ground black pepper to taste Directions: 1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. 2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. 3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

11-29-2007, 02:16 PM	#13 (permalink)
Pvt Butter pancake flipper Join Date: Oct 2002 Posts: 890	clam sauce for pasta INGREDIENTS 1 (16 ounce) package dry linguini 1 onion, chopped 6 cloves garlic, chopped 3 tablespoons olive oil 4 (6.5 ounce) cans minced clams 1/2 cup butter salt and pepper to taste 2 tablespoons dry white wine (or substitue lemon juice) DIRECTIONS Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam sauce over the linguini and serve.

11-29-2007, 02:19 PM	#14 (permalink)
Pvt Butter pancake flipper Join Date: Oct 2002 Posts: 890	clam with tomato rice soup INGREDIENTS 1/2 cup uncooked white rice 1 cup water 1/4 cup minced red onion 4 cloves garlic, minced 1/4 cup butter 1 (6.5 ounce) can minced clams 1/2 cup corn 2 teaspoons lemon juice 4 (8 ounce) cans tomato sauce 1 teaspoon chopped fresh basil salt and pepper to taste 1 cup water 1 cup heavy cream DIRECTIONS In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream until well blended. Serve immediately.

11-29-2007, 06:41 PM	#15 (permalink)
MIB Blacksmith Lane Join Date: Apr 2007 Location: Sweetwater, Tn Posts: 489	Never knew you could do s