4 cups vegetable broth
1/2 cup butter or margarine
1/4 cup sliced green onion
3/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. ground cumin
2 tbsp. lime juice
4 dozen littleneck clams, scrubbed

Place broth and butter in a large Dutch oven over medium heat. When butter is melted, add green onions, cilantro, garlic, cumin and lime juice; bring to a boil. Add clams, cover and cook about 5 to 7 minutes or until clams open. Serves 6.

2 dozen littleneck or topneck clams
24 oz. beer or wine
3 shallots, chopped
3 sprigs fresh parsley
3 sprigs fresh mint
1/4 cup unsalted butter

Rinse the clams with cold water and scrub off any debris or mud clinging to the shells. IN a large pan with a cover, bring the liquid to a boil. Add shallots and herbs. Add clams, cover and steam until clams open, usually about 3 minutes. Shake the pan to encourage opening. Remove clams and reduce liquid by half. Gradually stir in butter. Pour sauce over clams and serve accompanied with a crusty French bread for dipping. For a low fat alternative, eliminate the butter.

2 dozen little neck clams-cleaned, and scrubbed
2 tbls. of parsley
2 cloves of garlic
2 tbls. of olive oil
1/2 cup of water
salt, and pepper

Heat oil in a large pot/add garlic, and parsley, and heat a few minutes/add water,salt,pepper, and clams/cover pot and steam clams open/place clams in a deep dish, and pour broth over them

1 cup dry white wine
1 cup chopped onion
1 tbsp. chopped fresh parsley
1 tbsp. butter or margarine
1 tsp. dried thyme
1 bay leaf
1/ tsp. pepper
72 small clams

Scrub clams under cold water and drain. In a large kettle combine wine, onion, parsley, butter, thyme, bay leaf and pepper. Add clams. Bring to a boil; reduce heat. Cover and simmer for 10 to 15 minutes or until clams open. Simmer 3 minutes more. Discard any clams that do not open. Place clams in shallow bowls. Keep warm. Strain liquid through cheesecloth. Ladle hot liquid over clams. Serve with French bread. Serves 4.

2 dozen littleneck or topneck clams
1/4 cup Brunoise onion
1 glove garlic, chopped
2 tbsp. olive oil
1 cup chicken stock
2 tbsp. red wine vinegar
1 tbsp. chili sauce
1 tsp. oregano, chopped
1 tbsp. parsley, chopped
1/2 cup celery, sliced
1 Tbsp. Brunoise onions
mixed field greens

Rinse the clams with cold water and scrub off any mud and debris clinging to the shell. In a large sauce pot, sweat the 1/4 cup of onions and garlic in the olive oil for 2 minutes. Add the chicken stock and clams. Stir together, cover and bring to a boil. Simmer until the clams open, about 8-10 minutes. Remove the pot from the heat and lift the clams from the pot with tongs or a slotted spoon, reserving the stock. Remove cooked clams from the shells; discard shells. Add the red wine vinegar, chili sauce, fresh oregano, parsley, celery and onions to the stock and mix thoroughly. Add the clams to the dressing and keep warm. Clean off the greens, making sure to remove all of the water. Place the greens on serving dishes. Serve the warm clam salad on the greens.

3 dozen-little neck clams-scrubbed
4 cloves of garlic-crushed
1/2 cup olive oil
1 tbl. Italian parsley-chopped
2 cups Italian plum tomatoes
Italian bread

Heat oil in large saucepan/add garlic and brown/Add parsley and tomatoes/Bring to boil breaking up tomatoes/ Add clams and cover/ Cook about 5 minutes or just until clams open/ Serve with Italian bread.

12 littleneck clams-scrubbed
1 tbl. olive oil
2 cloves garlic-chopped fine
1 tbl. bread crumbs
1 tbl. roasted red pepper-minced
1 tsp.parsley- chopped
2 tbls.pancetta-chopped fine
splash of white wine
1 lemon

Preheat broiler/mix all the ingredients except clams/open clams over a bowl to retain clam juice/ Spoon equal amounts of mixture on each clam/Drizzle clam juice from the bowl over the mixture and sprinkle lightly with wine/Place in a baking dish and Broil for about 6 minutes/serve with lemon wedges.

12 littleneck clams
cornmeal or all-purpose flour
topping 1 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
1 tablespoon fine bread crumbs
1 tablespoon chopped roasted red sweet pepper
1 teaspoon chopped fresh parsley
2 tablespoons finely chopped pancetta
dry white wine
1 lemon, cut into wedges

Scrub the clams/Preheat a broiler. In a mixing bowl, combine all the ingredients for the topping and mix well/open clams,Leave the whole clam meat in one of its shells and discard the other shell/Spoon equal amount of topping on each clam/Drizzle clam juice from the bowl over the topping and sprinkle lightly with wine/ Place in a baking dish 9 inches from the broiler/Broil for about 6 minutes.Serve hot with lemon wedges

Clams on the Half Shell
Little neck or cherry stone clams with lemon and coctail sauce. Make sure to use very fresh clams. Cover with ice untill the shells can be opened. Open just before eating.

Steamed Clams
2 dozen cherrystone clams
2 TBL.chopped parsley
3 cloves of garlic
1/4 cup of olive oil
1/2 cup of water
dash of salt and pepper

scrub clams clean.Heat oil in a large pot with cover.Add garlic, and parsley, and simmer for a few minutes.Add water,salt, and pepper.Add the clams,cover pot, and steam over medium flame untill the clams open, and remember to discard any clams that don't.Place the clams in a large bowl, and pour the broth over them.

Clams Casino
2 dozen cherry stone clams
1/2 cup of softened butter
2 Tbls. pimento-minced
2 Tbls. green pepper-minced
2 Tbls. celery-minced
1/4 cup of bread crumbs
1 Tsp. of anchovy paste
Bacon-cut into 1 inch pieces

After scrubbing the clams cover them with ice untill the shells can be opened. Leave them on the half shell. Pre heat oven to 400 degrees. In a small bowl combine the butter, pimento, green pepper, celery, bread crumbs, and anchovy paste. Spread this mixture over the open clams. Cover each clam with a bacon piece. Bake about 10 to 12 minutes, or untill the bacon is done.

Stuffed Clams
2 dozen cherry stone clams
1 cup of bread crumbs
3 tsp. of minced parsley
2 tsp. of minced basil
3 cloves of minced garlic
dash of salt
1 Tbl. of grated parmagiano cheese
1/4 cup of olive oil
1 cup of water

Scrub, and steam the clams.remove the top shell when they open, and set aside. Mix the bread crumbs, parsley, basil, garlic, salt, cheese, and olive oil. Place about a teaspoon of this mixture on each clam. Pour the water into a large baking dish. Place the clams in a single row, and bake for about 5 minutes in a 400 degree oven.

2 dozen clams
2 cloves of garlic-chopped
1 tsp. parsley-chopped
1/4 tsp. of oregano
1/2 cup of water
2 cups of crushed tomatoes
4 tbls. olive oil
4 slices of toast

steam open clams in a large pot with 1/2 cup of water. Remove clams from shells. Heat oil in a sauce pan and brown garlic. Add tomatoes, parsley, oregano, salt, and pepper. Simmer for 30 minutes. Add clams, and simmer 2 more minutes. Ladle on top of toast.

3 dozen little neck or mahogany clams
2 tbls of onion - minced
1/2 cup of olive oil
2 garlic cloves - minced
2 tbls parsley - chopped
1/3 cup of dry white wine
2 cups of uncooked rice
salt and pepper

Steam open the clams. Remove from shells & chop. Strain the clam juice and set aside. Bring 5 cups of water to a steady simmer. Heat the oil in a large covered sauce pan. Add garlic, and onion and saute until just begining to brown. Add the rice and parsley and stir until the rice is well coated. Add wine and stir until it evaporates. Add clam juice and stir util it evaorates. Next add a cup of water at a time until the rice is done. Add salt and pepper to taste. Stir clams into rice.

2 tbl.butter
salt, and pepper
1/4 cup of olive oil
1/2 cup basil-fresh or 2 tbls. of dry
1/3 cup parmesan cheese
3 cloves garlic-minced
2-3 tomatoes-sliced
1/4 cup white wine
1 med. onion-sliced
1 can minced clams
1 good quality herbed bread

Slice bread into 1" thick pieces. Cover both sides with butter. Place slices on a baking pan and toast. In a small saucepan combine wine, oil, butter, garlic, and clams. Simmer for five minutes. Add basil and parmesan cheese and heat for about a minute. Remove from heat and add salt and pepper to taste. Ladle sauce over the bread. Put sliced tomatoes, and onion on top. Place baking pan in the oven and broil until the cheese starts to brown.

polenta(see recipe in side dishes)
2 dozen little neck or mahogany clams
1/3 cup of olive oil
4 garlic cloves-minced
1 lg. can of crushed tomatoes
1 tsp. of red pepper flakes
salt, and pepper

Prepare polenta. Heat oil in a deep pan and saute garlic. When garlic is just beginning to brown add tomatoes and cook for 10 minutes. Add clams, red pepper, and salt and cook until clams open. Place polenta on dishes, ladle sauce over, and place clams on side of dish.