Southern Clams
creamy clam chowder wok fried clams clams mariniere


queen scallopes scallops a la parisienne queen scallops flambees

Littleneck Clams Recipes

Cooking Clams

Scrub shells under running water to rid them of any sand. Discard any shellfish which gape and do not respond when tapped. Place clams in a large pot over high heat, cover and steam until all shells are open. Shake the pot once or twice during cooking or move the clams around with a wooden spoon. This should only take a few minutes, as clams need very little cooking if they are to remain tender. Keep the juices and strain or decant before using. Clams being naturally salty, there is no need to add salt. Proceed with recipe.

Creamy Clam Chowder

serves 4

  • 1.5 - 2 kg Southern Clams
  • 4 cups peeled potatoes, diced
  • 1 cup water
  • freshly ground black pepper
  • 100 g bacon, diced
  • 1 cup cream
  • 1 Tbsp butter
  • 3 cups milk
  • 2 onions, diced
  • 1 Tbsp flour
  • Garnish: Paprika, chopped parsley or coriander

Scrub the clams thoroughly and put them in a large saucepan with the water. Cover tightly and steam until the clams open. Strain liquid and make up to 4 cups with water. Remove clams from the shells and chop coarsely.

In a large saucepan, sauté bacon in butter until crisp. Remove bacon and keep for a topping. Add onions to saucepan and sauté until transparent. Add flour and cook for a minute or so, stirring constantly. Add diced potato, pepper, and clam liquid. Cover and simmer 15-20 minutes, until potatoes are tender. Purée the potatoes at this stage if you want a smooth chowder rather than a chunky one. Add cream, milk, and clams. Reheat but do not boil. Add more seasoning if necessary.

Serve hot, topped with cooked bacon and sprinkled with garnish.

Wok Fried Clams

serves 4

  • 1.5 - 2 kg Southern Clams
  • 3 Tbsp olive oil
  • about 2 cups of broccoli or french beans
    finely sliced
  • 1 green or red pepper, finely sliced
  • 1 small red chilli, deseeded and finely sliced
  • 1 tsp root ginger, grated
  • 2 cloves garlic, crushed
  • 1 tsp cornflour dissolved in a little cold water
  • 2 tsp soy sauce
  • 1/2 cup white wine or verjuice
  • freshly ground black pepper

Scrub the clams thoroughly. Heat the oil in a wok. Stir fry clams until shells spring open. Remove from wok, saving 4 Tbsp of juices from the wok. Stir fry vegetables, then add soy sauce, wine and spices. Replace the clams and the rest of the juices. Bring to the boil and thicken with the cornflour. Garnish and serve on a bed of rice or pasta. Clams being naturally salty, there is no need to add salt.

Clams Marinière

serves 4

  • 1.5 - 2 kg Southern Clams
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 cup of fresh parsley, finely chopped
  • 1 bay leaf (optional)
  • 1/2 cup dry wine
  • 1 Tbsp butter
  • freshly ground black pepper
  • 1/4 cup cream

Scrub the clams thoroughly and place in a large saucepan with onion, garlic, three-quarters of the parsley, and the bay leaf. Add wine and 1 Tbsp of butter, then grind a little black pepper on top. Cover tightly and steam until the clams open. Remove the clams to a warm serving dish. Strain clam liquid and add extra pepper to taste. Add cream and the rest of the parsley. Reheat the clam sauce but do not boil. Pour the sauce over the clams and serve immediately as they are, or on a bed of rice or pasta. Clams being naturally salty, there is no need to add salt.


Queen Scallops Recipes

Cooking Queen Scallops

Rinse the frozen scallops under running water. Place in a large pot with 1/4 cup of water, cover tightly, then steam over high heat until the shells are open. This only takes a few minutes. Shake the pot or move the shells around with a wooden spoon once or twice during cooking.

When all are open, set the scallops aside and keep the juices. Remove the scallops from their shells, discarding the black digestive gland. Rinse the scallop meats very briefly under the tap.

The scallops can either be reheated in the strained juices, but never boiled, and served immediately, or prepared according to a recipe.

Queen Scallops
(Chlamys Delicatula)

  • 1.5 kg Queen Scallops
  • 30 g butter
  • 1 onion, finely chopped
  • 1 cup of coconut cream
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, crushed
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1 tsp cornflour, dissolved in a little cold water
  • fresh coriander or fresh parsley,
    finely chopped

Prepare the scallops as indicated in ‘Cooking Queen Scallops’. Melt butter in a saucepan and very gently sauté the onion, garlic and ginger until soft but not coloured. Add the garam masala and cayenne pepper, as well as one cup of the strained juices and the coconut cream. Simmer for half an hour, then add the cornflour and the scallops.

Heat through but do not let boil again. Serve immediately with chopped coriander or parsley on top, accompanied with rice.

Scallops À La Parisienne

serves 4

  • 1.5 kg Queen Scallops
  • 30 g butter
  • 1 clove garlic, crushed
  • 1 small onion, diced
  • 1 cup of parsley, finely chopped
  • freshly ground black pepper
  • 1/2 cup of white wine
  • 1/2 cup of cooking juices
  • 1/3 cup dried breadcrumbs

Prepare the scallops as indicated in ‘Cooking Queen Scallops’. Gently sauté butter, garlic, onion and parsley until the onion is soft but not coloured, add the white wine, 1/2 cup of strained juices and pepper and boil for a few minutes to reduce the amount of liquid by half.

Divide scallops evenly into some empty half shells or into small ramekins, spoon over a little of the sauce, sprinkle with a few breadcrumbs and place under the grill until the breadcrumbs just begin to colour. Serve hot.

Queen Scallops Flambées

serves 4

  • 1.5 kg Queen Scallops
  • 30 g butter
  • 1 small onion, finely chopped
  • 1 Tbsp parsley, finely chopped
  • 1 cup white wine
  • freshly ground black pepper
  • 1/2 cup cream
  • 1/4 cup brandy

In a large saucepan, melt the butter and add onion and parsley.

Cook over medium heat until the onion softens but does not colour. Add wine and cook one more minute. Place rinsed scallops in the pot, cover tightly, and steam over high heat for a few minutes, until shells have opened. Quickly take scallops out with a slotted spoon, so the scallops do not overcook. Remove the black digestive gland from the scallops, rinse briefly and set aside. Boil juices vigorously to reduce to a quarter of the original quantity, then add brandy, heat through and flambé.

Add cream, pepper, return Queen Scallops, heat through, and serve with rice.