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Thread: Clam Recipes

  1. #1
    Member mntransplant's Avatar
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    Default Clam Recipes

    I am tossing around the idea of going clamming around the Ninilchik area when i go down there for Halibut. Is there a certain type of clam thats better than others. Also i'm looking to cook these clams on a campfire. Does anyone have any recipes for clams? Directions for cooking them? Thank you in advance!

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    If I cook them over a fire on the beach, I fry them in butter in a cast iron skillet. Then add em to a can of my favorite chowder. I like the smokey buttery taste. It's also fast and I am usually tired from digging and cleaning. Don't have to cook them very long--hot skillet for about 5 min or less.
    Have fun.

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    Default try beach in homer

    and get some butter clams and muscles. It's only a little drive south of Ninilchic and they taste great fresh from the campfire. We just clean off the shells realy good(get as much grass/seaweed off their shells). Put them in a pot and with water and garlic. Boil them until shells start to open. Serve with melted butter.

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    Member homerdave's Avatar
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    Thumbs up mussels and butters

    a tip on the mussels is to harvest off a vertical surface. they will have much less silt/sand in them.
    i put butters back for years before i found a way i lke them... purge them for a couple days in clean water (change it often or they just croak)... slice in two, leaving 1/2 clam in each shell... dip clam in breading (panko, crumbs, crushed wasabi peas) and put shell-up on a hot griddle... cook until shell begins to dry out and turn white... ummm-ummm!
    Alaska Board of Game 2015 tour... "Kicking the can down the road"
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    Thanks for the mussel tip, Dave. I've never harvested them before.

    And crushed wasabi peas on clams sounds BRILLIANT!
    Matt Drayton, Chef de Cuisine
    Captain Steve's Fishing Lodge
    www.captainstevesfishinglodge.com

  6. #6

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    Quote Originally Posted by homerdave View Post
    a tip on the mussels is to harvest off a vertical surface. they will have much less silt/sand in them.
    i put butters back for years before i found a way i lke them... purge them for a couple days in clean water (change it often or they just croak)... slice in two, leaving 1/2 clam in each shell... dip clam in breading (panko, crumbs, crushed wasabi peas) and put shell-up on a hot griddle... cook until shell begins to dry out and turn white... ummm-ummm!
    Hey Dave,
    I used to put clams in water for a few days and Id put some flour in there. A cook from Massachusetts told me to do that because the clam replaced the sand in its...face, mouth, shell? with the flour.
    I used to get a bit of sand in there until I tried this flour trick. Not sure if its the same for the clams in AK.

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    Member mntransplant's Avatar
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    How much flour Soda? Do you still have to change the water?

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    Member homerdave's Avatar
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    Default flour/cornmeal...

    doesn't make a bit of difference. change the water often and the clams will purge.
    Alaska Board of Game 2015 tour... "Kicking the can down the road"
    http://www.alaskabackcountryhunters.org/

  9. #9

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    Quote Originally Posted by mntransplant View Post
    How much flour Soda? Do you still have to change the water?
    Not much. Just a few table spoons per gallon I guess.

  10. #10
    Member akfun's Avatar
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    when i went clamming a few years ago i was taught to put 2 inches of cornmeal in the bottom of the pan and 6 inches of water. after 2 days clams would be full of corn meal and had no sand or dirt in them.
    if you want a good chowder recipe try taking a large pot down with you.
    fry cleaned clams, 1 pound smoked bacon, and a large onion cubed into spoon sized pieces. after previous is cooked add 3 potatoes (cut into small cubes) cover with water and boil until tender.add can of corn. add enough salt to give it a taste of salt water. use mashed potatoe flakes to thicken. sweet butter can be added for a slight buttery flavor. cook over a smoky fire to have a slightly smoked flavor to the chowder. it is simple and filling and a large pot on a cool evening goes fast. if you cook this at home i use 4-5 drops of liquid smoke to give it a smoky flavor. my family makes me prepare this for them everytime i go back to the east coast...you can also use crab legs for a different choice. just steam the crab legs and add to fried bacon. cook with bacon for a few minutes and crab has a light bacon flavor. jeff

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    Member akfun's Avatar
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    forgot to say to have water slowly moving through the container. or change it. i just use an old and inexpensive bilge pump,not a used one. use my battery charger to power it. i use a small action packer inside a larger one pump from large one itto smaller one water runs from smaller one thu holes i drilled in the smaller ones.

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