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  Roasted Cedar Key Clams—Two Ways


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Garlic, Tomato and Parsley

INGREDIENTS
50 clams, washed and drained
2 Tablespoons olive oil
3 cloves garlic, chopped
1 cup grape tomatoes
1 cup white wine
1/4 cup parsley, chopped


DIRECTIONS
Preheat oven to 400 degrees. Heat large roasting pan in oven for 5 minutes. Add olive oil to pan
and heat for additional 5 minutes. Scatter garlic and tomatoes over bottom of pan and cover with
clams, arranged in one layer. Bake for 8 minutes—the clams will open and spill juices into the
pan. Mix parsley into wine and pour over hot clams. Bake 5 minutes. Serve immediately with
crusty bread to soak up the juices.


Citrus Medley with Pecans

INGREDIENTS
50 clams, washed and drained
2 Tablespoons olive oil
1/4 cup onion, finely chopped
1/2 cup citrus juices—lemon, lime, orange
1/2 cup white wine
1/2 cup pecan halves


DIRECTIONS
Preheat oven to 400 degrees. Heat large roasting pan in oven for 5 minutes. Add olive oil to pan
and heat for additional 5 minutes. Scatter onion over bottom of pan and cover with clams, arranged
in one layer. Bake for 8 minutes—the clams will open and spill juices in the pan. Mix
citrus juices with wine and pour over hot clams. Top with pecan halves and bake for 5 minutes.
Serve immediately—the citrus juices and pecans are good with wild rice.

Copyright © 2009 Stefanie Samara Hamblen