Shellfish recipes

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Photo by WDFW

Ingredients

• 4 doz. clams in shell
• 2 cups boiling water
• Melted butter

Directions

Wash clams thoroughly, cover with cold salt water, 1/2 cup salt to 1 gallon of water, let stand 15 minutes, rinse, and repeat two more times. Place in large kettle, add the water and bring to a boil. Keep covered. Reduce heat and steam for 10 minutes or until clams open. Drain clams and reserve the liquor. Serve hot in shells with melted butter. Strain liquor through cloth to remove sand, if any, and serve hot in cups. Serves 6-8.

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Photo by WDFW

Recipe by Camille Speck, a WDFW shellfish biologist.

Ingredients

• 1 limit of steamers, purged and well-scrubbed
• 1 (or more) lime(s)      
• 4-6 cloves of minced garlic
• 1/2 cup chopped cilantro                          
• 2 tbsp. butter
• Loaf of good crusty bread, like baguette
• 1 large shot of tequila                                                       

Directions

Melt butter in large pot over medium heat. Sautee garlic, but don’t let it get too brown or it is bitter. Add clams in the shell and toss to coat with butter and garlic. Add shot of tequila and cover pot. Allow to steam for 6-8 minutes, until clams are open. Remove from heat, dust with cilantro and juice from half the lime. (You can use more lime juice if you want more lime flavor.)  Remove clams with a slotted spoon. Serve clams with individual bowls of the pot liquor for dipping. Garnish with slices of lime. Serves two.

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Photo by Shannon Haywood

Ingredients

• 2 tbsp. diced bacon or salt pork
• 1 pint clams and liquid
• 1/2 cup chopped onion
• 1 can evaporated milk
• 1 cup diced raw potatoes     
• 3 tbsp. butter
• 2 cups water
• 1 tsp. salt
• 1/4 tsp. white pepper

Directions

Sauté pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, sauté until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer and simmer gently for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6.

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Photo by WDFW

Ingredients

• 1 pint of clams or 1 pound of fillets or steaks
• 1/2 tsp. salt
• 1/4 cup chopped bacon or salt pork
• dash pepper
• 1/4 cup chopped onion
• 2 cups milk
• 1 cup clam liquor or water
• 1 cup diced potatoes
• chopped parsley

Directions

Drain clams and save liquor. Chop. Cut shellfish into 1/2 inch cubes. Fry bacon until lightly browned. Add onion and cook until tender. Add liquor, potatoes, seasonings, and seafood. Cook for 15 minutes or until potatoes are tender. Add milk, heat. Garnish with parsley sprinkled over the top. Serves 6.

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Photo by WDFW

Ingredients

• 1 pint of clams and liquid
• 1 can (20 oz.) tomatoes
• 1/2 cup diced bacon
• 1 tsp. salt
• 1 medium onion, chopped
• 1/8 tsp. pepper
• 1 cup diced raw potatoes     
• 1/8 tsp. thyme
• 2 cups water
• 1/2 bay leaf

Directions

Sauté bacon in large saucepan until crisp. Add onion and fry for about 5 minutes, or until tender. Add potato, bay leaf and water. Simmer for 10 to 15 minutes or until potatoes are done. Add the rest of the ingredients and heat until hot, but do not boil. Serves 6.

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Photo by WDFW

Good with butter, horse, or cockle clams.

Ingredients

• 2 cups flour
• 1 cup milk
• 2 tsp. baking powder
• 1/2 cup clam liquid
• 1/2 tsp. salt
• 2 eggs
• Dash of pepper
• 24 (1-2 cups) chopped clams

Directions

Sift dry ingredients; add milk, clam liquid and eggs. Mix well; add clams. Drop by spoonfuls onto well-greased griddle. Fry until golden brown. Makes 6-8 servings.

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Photo by WDFW

Good with butter, horse, or cockle clams.

Ingredients

• 1 1/4 cups minced clams
• 1/4 tsp. pepper
• 2 cups cooked, mashed potatoes
• 1 tbsp. lemon juice
• 2 tbsp. butter or margarine
• 2 eggs slightly beaten
• 1/2 tsp. salt

Directions

Drain minced clams and combine with mashed potatoes, butter, salt, and lemon juice. Add beaten eggs and mix well. Shape into 12 paddies of equal size and fry in hot fat until lightly browned on both sides. Serves 6.

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Photo by WDFW

Can substitute a geoduck siphon.

Ingredients

• 2 cups chopped raw horse clam siphon; membrane removed
• 1/2 cup chopped green onion
• 1/2 cup minced red onion
• 1 minced jalapeno (seed removed)
• 1 medium papaya cut into 1/2” cubes
• Salt & pepper to taste
• Fresh lime juice
• 1 cup roughly chopped cilantro
• Tortilla chips for dipping

Directions

Quarter siphons lengthwise, then slice as thinly as possible.  Marinate in enough lime juice to cover for 10 minutes. Add remaining ingredients and serve immediately with tortilla chips. Bowl may be served sitting in ice. 

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Photo by WDFW

Ingredients/Materials

• Variety of shellfish (amount depends on number of people served)
• Clams
• Mussels
• Shrimp
• Red and gold potatoes (scrubbed and cleaned)
• Unhusked ears of corn
• Red onions
• Smoked sausage is optional
• Halves of chicken or lobster
• Garlic
• Salt and pepper to taste
• Wet seaweed
• Chicken wire
• Tarpaulin
• Stones
• Shovel

Directions

Dig a large hole; line it with wet stones (taken from the water) and build a hot fire in the pit. Let the stones heat for 2 or 3 hours. Shovel out the hot coals and place a layer of wet seaweed in the pit. Cover it with chicken wire, and then add another layer of seaweed. Put in the clams

Often potatoes and unhusked ears of corn are added to the pit. Cover again with seaweed and finally a tarpaulin. Weigh down the edges of the tarp with stones, and then shovel a little sand over the top of the tarp.

Allow to steam for approximately 2 hours. Halves of chicken and lobster are sometimes added to the clam bake. Serve bowls or cups of hot clam chowder as the first course and watermelon for dessert.

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Photo by WDFW

Ingredients

• 1 limit steamer clams (40 clams)
• 1/4 tsp. dry mustard
• 1 1/2 cup water
• 1/4 tsp. salt
• 1/4 cup butter      
• 1 cup reserved clam liquor
• 1/2 cup sliced fresh mushrooms
• 1 cup half & half
• 2 tbsp. minced onion
• 1 tbsp. lemon juice
• 1/4 cup flour
• 2 tbsp. chopped parsley
• 1/8 tsp. hot pepper sauce
• 2 tbsp. chopped pimento or red bell pepper
• 1/2 cup cooked bacon crumbles (optional)
• 1 egg, beaten
• Pastry for 9” pie crust (top)

Directions

Wash clams thoroughly. Place clams in a large pot with water. Bring to a boil and simmer for 8-10 minutes, or until clams open. Remove clams from shells and cut into fourths. Reserve 1 cup of the clam liquor from the pot. In a skillet, melt butter. Add mushrooms and onion; cook until tender. Stir in flour, mustard, hot pepper sauce, salt, and pepper. Gradually add clam liquor and half & half.

Cook, stirring constantly, until thick. Stir in lemon juice, parsley, pimento and clams and bacon crumbles. Pour mixture into a 9 inch round deep-dish pie plate, about 2 inches deep. 

Roll out pastry dough and place on top of mixture in pie plate. Secure dough to the rim of the pie plate by crimping edges. Vent pastry. Brush with beaten egg.  Bake in a hot 375° F oven for 25-30 minutes or until pastry is browned. Serves 6

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Photo by WDFW

Adapted from American Seafood Institute.

Ingredients

• 12 large butter clams
• 1/4 cup melted butter, plus 2 tbsp
• 1/4 cup chopped onions
• 1 tsp salt
• 1/2 cut chopped mushrooms
• Black pepper to taste
• 3 tbsp flour
• 1/2 cup dry breadcrumbs

Directions

Shuck clams and clean meat, cutting black tip off siphon. Wash shells thoroughly. Leave shells in “butterfly” condition, twisting the hinges so they will lay flat. Chop clams.

Cook onion and mushrooms in 2 tbsp butter until tender. Blend in flour and seasoning. (Seasoning can be varied with addition of curry powder, Italian spice blend, Cajun seasoning, garlic powder, etc.)

Add chopped clams and cook until flour is thickened, stirring constantly. Remove from heat. Grease clam shells arrange on a cookie sheet or shallow baking dish. Fill each shell half with stuffing. Blend melted butter and breadcrumbs and sprinkle over filling. Bake in 400° F oven for 10 minutes or until browned. Serves two.

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Photo by WDFW

Good with butter, horse, or cockle clams.

Ingredients

• 1 pint cleaned clams
• 1/4 tsp. Worcestershire sauce
• 2 cups cracker crumbs
• 1 cup clam liquor and milk
• 1/2 tsp. salt
• Dash of pepper
• 1/2 cup butter or margarine

Directions

Drain and chop clams, save the liquor. Combine crumbs, seasonings, and fat. Spread 1/3 of mixture in greased casserole. Cover with 1/2 of the clams. Repeat layers. Add Worcestershire sauce to the liquid and pour over casserole. Sprinkle crumbs over top. Bake at 350 degrees F for 30 minutes or until browned. Serves 6.

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Photo by WDFW

Good with butter or horse clams.

Ingredients

• 4 cups minced butter clam meat (raw)
• 1 cup flour
• 1 large onion, finely chopped
• 1 tsp. baking powder
• 1 1/4 cup beer     
• 1/2 tsp. curry powder
• 1 egg, beaten
• Oil for pan frying

Directions

Add the chopped onion, beer and beaten egg to the mined clam meat. Stir in the flour, baking powder and curry powder.  Place the mixture in a blender or food processor and give it a quick burst.

Shape the mixture into patties and pan fry quickly in about a 1/4 inch of hot oil, flipping once. (If mixture is too moist, to form patties, drop like dumplings into oil and flatten lightly with a spatula.)

Drain fritters on paper towels and serve with a lemon wedges and sprigs of parsley.  Fritters can also be baked on a well-greased cookie sheet in a 375°F oven for about 12 minutes. If not sufficiently brown, flip and bake 5 more minutes. 

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Photo by WDFW

By Washington Department of Natural Resources.

Ingredients

• 6 dozen steamer clams, scrubbed
• 2 tsp. lemon pepper
• 1 cup dry vermouth

Sauce Ingredients

• 1/2 cup coarsely chopped onion
• 1 tsp. English mustard
• 6 cloves garlic, minced
• 1 tsp. brandy
• Olive oil
• 1 tsp. Worcestershire sauce
• 1 cup parsley
• 1 tbsp. Madeira
• 1 green onion, chopped
• 2 tsp. lemon juice
• Pinch of rosemary
• 1/2 lb. unsalted butter, softened
• Pinch of tarragon
• 3 anchovy fillets, chopped
• Pinch of marjoram      
• 1/2 tsp. salt (or to taste)
• Pepper
• 1 egg

Directions

Prepare sauce first. Sauté onion and garlic quickly in a little olive oil without letting it color. Place in bowl of food processor along with parsley, green onion, rosemary, tarragon, and marjoram. Process thoroughly. Add Worcestershire sauce, mustard, brandy, Madeira, and lemon juice.

Process until well blended. Remove to bowl and clean processor bowl.  Process butter for two minutes. Add anchovies and process until well blended. Add other mixture and process 10 seconds. Add salt, pepper, and egg. Process another 10 seconds. 

To prepare clams, place them in heavy stock pot with vermouth and lemon pepper. Cover tightly and cook over medium heat until clams open, 4-6 minutes.

To assemble, remove top shell of clams. Place clam in oven-proof dishes or in large pan. Top with generous dabs of sauce.  Place clams on top shell of 400° F oven and bake until hot and bubbly, about 6-7 minutes. Serve immediately.  Add lots of crusty bread, a crisp white wine or full-flavored beer and this dish becomes a meal or memorable first course.

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Photo by WDFW

Good with butter or horse clams.

Ingredients

• 1 qt. fresh clams (shucked)
• 2 tsp. salt
• 2 eggs, beaten
• Dash pepper
• 2 tbsp. milk
• 3 cups dry bread crumbs
• Tartar sauce

Directions

Drain clams. Combine egg, milk, and seasonings. Dip clams in egg mixture and roll in crumbs. Fry in a basket in deep fat, 350 degrees F for 1 to 2 minutes until brown. Drain on absorbent paper. Serve with Tartar sauce. Serves 6.

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Photo by Paul Kim

By Chef Eric Jenkins, The Seafood School, Astoria, OR.

I had this dish served at a shellfish growers conference and it was AMAZING, even though it sounds weird, Camille Speck, a WDFW shellfish biologist  said. The base is a red, ketchup-like sauce that is common in any Asian grocery. I think it’s a product of the Philippines. 

Ingredients

• 2 pounds fresh steamer clams (I’d use one limit), well-scrubbed
• 1/8 cup of peanut oil
• Dried whole red chili peppers to taste (you may roll them in your hands before adding to release some of the heat)
• 1 cup of onion, sliced
• 1 tbsp. fresh chopped garlic
• 1 cup fish stock
• 3/4 cup Jufran Hot Banana Ketchup
• 1/3 cup of chopped green onion
• 1 tbsp. butter

Directions

This is easiest to cook in a wok or large skillet. Heat the peanut oil over medium high heat. Add the onion, red peppers, and garlic, and cook 1-2 minutes. Add the clams and cook for 4-5 minutes, until the clams start to open. Add the fish stock and turn the heat to high.

Reduce the liquid in the pan by half and add the banana sauce, mixing well. Reduce again by half, thickening the sauce.  Add the butter and green onion, tossing together gently. Remove to a warm platter and serve with a good bread to sop up the sauce. Serves two.

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Photo by WDFW

Ingredients

• 2 cups finely minced raw butter clams
• 1 tbsp. prepared mustard
• 1/2 cup finely minced onion
• 1/3 cup finely green bell pepper               
• 1/2 cup grated Parmesan cheese
• 1 to 1 1/3 cup dry breadcrumbs
• 1/3 cup finely minced celery
• 2 eggs, beaten
• 1 cup whipped cream
• Salt & pepper to taste
• 2 tbsp. melted butter (or olive oil)

Directions

Add all ingredients, mix well. Stuff mixture into nice white butter clam shells (open-faced) or ramekins. Bake at 350° F for about 20 minutes. Top with paprika and/or parsley and serve with lemon wedges

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Photo by WDFW

Adapted for Butter Clams by Camille Speck, a WDFW shellfish biologist.

Ingredients

• 1 limit butter clams, shucked and cleaned (cut black tips off siphons)
• 2 eggs, beaten
• 2 tbsp. milk
• 2 tsp. salt
• Dash pepper or other seasoning (Variations can include Italian seasoning, curry powder, Cajun seasoning, chili powder, sesame seeds, wasabi powder, etc.)
• 3 cups dry breadcrumbs or Japanese “panko”
• Oil for pan frying
• Tartar sauce (see instructions below)

Directions

Drain clams. Combine egg, milk and seasoning. Dip clams in egg mixture and roll in crumbs. Heat pan on medium high heat, add oil when pan is hot. Pan fry clams in batches 1-2 minutes per side or until golden brown. Drain on paper towels.

Serve with tartar sauce (recipe follows). Serves about 6.

Tartar Sauce

Ingredients

• 1 cup mayonnaise or salad dressing
• 3 tbsp. chopped parsley
• 3 tbsp. chopped olives
• 3 tbsp. chopped sweet pickle or drained sweet pickle relish
• 3 tbsp. chopped onion

Directions

Combine all ingredients and mix thoroughly. Chill.

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Photo by WDFW

Ingredients

• 12 larger butter clams
• 1/2 cup butter
• 1/2 lb. fresh spinach, stems removed
• 1/4 tsp. white pepper
• 1 cup breadcrumbs
• 4 tbsp. clam juice
• 1/4 cup parsley
• Tabasco sauce (optional)
• 2 cloves garlic, finely minced
• Lemon wedges (optional)

Directions

Shuck clams and clean meat, cutting black tip off siphon. Wash shells thoroughly. Leave shells in “butterfly” condition, twisting the hinges so they will lay flat. Process the clam clams briefly in a food processor or blender. Do not over-process or the clams will become liquid. Drain off 4 tbsp juice from processed clams. Drain off any excess liquid. Place clams in a large bowl. 

In a small saucepan, combine spinach and enough water to steam. Cook about 5 minutes, removing from the heat, drain and pat dry, and chop coarsely. Add spinach to bowl with clams. Add breadcrumbs, parsley, garlic, butter, pepper and clam juice; mix well. 

Arrange shells on a lightly greased cookie sheet or shallow baking dish. Fill each shell half with stuffing. Bake in a preheated 375° F oven for 25 minutes. Serve hot and garnish with fresh lemon wedges and/or Tabasco sauce.

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Photo by WDFW

Ingredients

• 2 cups minced clams
• 1 package frozen baby lima beans
• 1 cup boiling water
• 1/2 tsp. savory salt
• 4 slices bacon
• 2 cans (10.5 oz each) condensed cream of chicken soup
• 1 1/2 cups milk
• 1 tbsp. grated onion
• Pepper to taste

Directions

Drain clams. Place beans in boiling salted water in a 3-quart saucepan. Bring to the boiling point again. Cover and simmer for 10 to 15 minutes or until beans are tender. Fry bacon until crisp. Drain on absorbent paper. Crumble bacon. When beans are tender, stir in remaining ingredients except bacon. Cover and simmer until hot. Garnish with bacon. Serves 6.

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Photo by Paul Kim

Adapted from Washington Department of Natural Resources.

(This is a rapid, stir-fry dish. All ingredients should be chopped and measured in advance. Do not overcook clams, as it will toughen them.)

Ingredients

• 8-10 large butter clams, shucked and cleaned
• 2 tbsp. garlic, minced or crushed                     
• 1 tbsp. sherry
• 2 tbsp. scallions, chopped
• 1 tbsp. cornstarch
• 1 tbsp. chili paste
• Pinch of white pepper
• 1 tbsp. soy sauce
• 1/4 cup corn or peanut oil
• 2 tbsp. malt vinegar
• 2 tbsp. chopped fresh ginger                                    

Directions

Slice the butter clams into strips, making sure to cut the siphon in half. Marinate meat in mixture of sherry, cornstarch, salt, and pepper.  Heat oil over high heat. Add ginger, garlic and stir-fry 30 seconds. Add scallions and stir-fry 10 seconds.

Add chili paste, stir-fry another 30 seconds. Add butter clam strips and marinade mixture, stir-fry for one minute. Add soy sauce and malt vinegar, stir-fry 15 seconds. Remove from heat and serve over rice or noodles.

To prepare with Geoduck:

One geoduck clam can be substituted for the butter clams. To prepare the cleaned geoduck, slice meat across the grain into 1/8 inch slants. Separate the siphon (neck) meat from the mantle (softer body meat). When adding the clam and marinade mixture, first add the mantle (body) slices and stir fry for 30 seconds. Then add the siphon (neck) slices and stir-fry for 30 seconds. Continue to follow recipe.

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Photo by WDFW

From Sunset Seafood Cookbook, 1970.

(Chewy toasted English muffins make a good base for delicate sausage and clam loaf.  Serve with a salad of mixed greens and hard-cooked eggs tossed with tart oil and vinegar dressing.  (Left-over steamers could be used or raw butter clam meat.)

Ingredients

• 1 pound bulk pork sausage
• 3 eggs, slightly beaten
• 2 cups minced clams
• 1/4 tsp. sage or poultry seasoning
• 1 1/2 cups cracker crumbs
• 1 tsp. salt
• 1 medium onion, finely chopped
• 1/4 tsp. pepper

Directions

Mix sausage, clams (include liquid), crumbs, onion, eggs, sage, salt, and pepper. Spoon into a loaf pan (about 5x9 inches), and smooth surface.  Bake at 350° F for 45 minutes. Drain excess fat from pan before serving or chilling. Serve sliced, either hot or cold. Makes 8 servings. 

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Photo by WDFW

Good with butter, horse, cockle, or steamer clams.

Ingredients

• 1 pint chopped clams
• 1/2 tsp. salt
• 1 cup clam liquor plus milk
• Pinch cayenne
• 3 eggs, beaten
• 1 cup cream style corn
• 1 tbsp. chopped onion
• 1/2 cup cracker crumbs
• 2 tbsp. chopped pimiento      
• 1 tbsp. melted butter or other fat

Directions

Drain and strain liquid from clams. Rinse clams under cold water. Combine all ingredients and pour into a greased 1 1/2 quart casserole. Bake in a moderate oven (350 degrees F) for 1 hour or until firm. Makes 4-5 servings.

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Photo by WDFW

Good with butter, horse, cockle, or steamer clams.

Ingredients

• 2 cups minced clams
• 1 1/2 cup clam liquor and milk
• 1 1/2 cups sifted flour
• 2 eggs, beaten
• 1 cup yellow corn meal
• 1/3 cup melted fat or oil
• 5 tsp. baking powder
• Butter or margarine
• 1 tsp. salt

Directions

Drain clams, reserving liquor. Sift dry ingredients together. Add remaining ingredients except butter.. Stir only until blended. Drop ¼ cup batter onto a hot, well-greased griddle or fry pan. Fry 1 to 2 minutes or until brown. Turn carefully and fry other side for 1 or 2 minutes. Serve with butter and cranberry-applesauce (recipe follows). Makes about 18 cakes. Serves 6.

Cranberry-Applesauce

Ingredients

• 1 can jellied cranberry sauce
• 1/2 cup applesauce
• 1/4 tsp. Cinnamon

Directions

Combine all ingredients and blend thoroughly. Chill. This makes about 2 cups of sauce.

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Photo by WDFW

Good with butter, horse, cockle, or steamer clams.

Ingredients

• 1 pint cleaned clams
• 1/2 cup vegetable oil
• 1 tsp. salt
• 1 tbsp. chopped onion
• 1/2 cup grated Cheddar cheese
• 1 cup dry breadcrumbs

Directions

Combine oil, salt, and onion. Place clams in mixture for 1 minute. Remove and drain, then roll in cheese and then in breadcrumbs. Place in a well-greased baking pan and bake in a hot oven, 450 degrees F 12 minutes, or until nicely browned. Serves 6.

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Photo by Zach Forster

Ingredients

• 4 slices lean bacon, finely diced
• 4 med. potatoes, diced
• 1 pint minced clams, undrained    
• 1 quart milk
• 1 onion, finely chopped
• Salt and pepper to taste

Directions

Fry bacon pieces until golden brown; remove from drippings and add to clams. Brown onion slightly; add to clams with potatoes. Cover with water; simmer until vegetables are tender. Add milk and seasonings. Heat well and serve.

6 servings.

For variation try adding to the above recipe:

• 1 can Manhattan clam chowder
• 1 can cream corn

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Photo by Tammy Foes

Ingredients

• 2 cups ground razor clams, undrained
• 1 tsp. garlic salt (optional)
• 2 cups cracker crumbs
• 2 tbsp. dry onion soup mix
• 2 eggs, beaten
• 2 tbsp. lemon juice
• 1 tsp. salt
• 4 tbsp. flour, sifted
• Dash of pepper

Directions

Combine all ingredients, blending thoroughly. Shape into croquettes. Fry in deep fat until golden brown. 4 servings.

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Photo by WDFW

Ingredients

• 15 cleaned razor clams
• 3 eggs
• 1 cup of flour
• 1 cup of panko (Japanese bread crumbs)
• Dash (or two or three or four depending on your taste) of sea salt and pepper

Directions

First rinse clams, drain and pat dry with a paper towel. Then dip clam pieces into the flour (I add the salt and pepper into the flour), then into the beaten eggs, and roll in the panko.

Using on medium high heat, fry the clams in quarter-inch of oil in a pan. Brown the clams for about one minute and then flip them over to brown the other side for just as long.

Take out and lay out on paper towels to absorb the grease and serve. Pan fried razor clams with a gob of tartar sauce! This is the best way because the sweet and tender razor clams must be cooked fast, and if overcooked, they become tough.

(Mark Yuasa is a WDFW Public Affairs Communications Consultant)