Bloody Mary Clams

It’s been hot lately! And a light dinner is all you need sometimes. If you are a raw clam enthusiast, I think you will really like this! This is such a fun dish! Open some clams up and start this party! Enjoy and have fun getting messy! :)

  • about 6 cherrystone clams per person but get some extra, they are delicious! Scrub them clean. You can also use little neck clams.
  • celery leaves
  • 2 small tomatoes or more
  • lime wedges
  • lemon wedges
  • grated horseradish
  • a good hot sauce that you like
  • Worcestershire sauce
  • some peppadews, cut up
  • pimento stuffed olives, sliced
  • fresh ground black pepper
  • Old Bay Seasoning or any spicy seafood seasoning that you like

Open up your clams! I usually try opening them up, straight on, if that doesn’t work I aim towards the belly. If it’s your first time, do it with someone that can show you. If the clam shell breaks, don’t worry about it, practice makes perfect. Hold your knife blade in between the clam lips securely. You will feel it locked into that tiny wedge. Cup your hand around the clam with the tips of your fingers hugging the knife. Your fingertips and palm will push together forcing the knife into the clam. Once your knife is in the clam, you are almost there. Run your knife to the right, to unlock the clam, it will release and your clam is now open! Just run your knife under the clam releasing all of the meat, including the muscles. Try not to lose any clam juice as it’s part of this dishes’ deliciousness!

You can also use a towel to hold your clam in place and to protect your hand.

Arrange your clams and place a celery leaf on each one. Take your tomatoes and halve them. Using a spoon, scoop out the seeds and liquid and place a little on each clam. You can set aside the rest of the tomato and use for another purpose. (Great sauteed in a little olive oil and garlic, topping pasta with it. Or used in a salad or in your morning eggs.) Top each clam with a little Worcestershire sauce. Around your clams, arrange some chopped peppadews, olives, the wedges of lime and lemon, all the sauces and seasonings. Putting the hot sauces and horseradish into shot glasses or mini wine glasses adds to the fun. Vodka is optional! ;)

Mmmm…topped with lots of lime juice and fresh ground pepper and a little Sriracha sauce.

Salty Garlic Clams

I had dinner plans tonight, but they got cancelled. (deflated sigh) I had my meal planned already, lol An appetizer of Mussels Josephine as my entree with a seltzer and lemon, no bread. I saved my calorie intake for the day to really enjoy my mussels. And so my taste buds were anticipating a salty shellfish dish, and they didn’t let up, so I made a salty clam dish to substitute. I’ve made this before, and I feel I need to put a disclaimer out there. This is a supreme trinity of salt, clams and garlic. I used cherrystone clams which are saltier vs. littleneck, which are sweeter, so if you prefer littleneck, use 2 dozen. The dish, not shy with any of its’ flavors, all of them bold and representing themselves equally. The briny saltiness of the clams marries beautifully with the sweet tomato wine sauce. So if you are craving a salty, slightly sweet garlicky clam dish, this one is for you.

  • 1 dozen cherrystone clams, scrubbed clean
  • 9 cloves of garlic, crushed and minced fine
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup Moscato wine
  • 1/3 cup good marinara sauce, I used Victoria’s

On low heat combine the olive oil and garlic. The secret to cooking garlic so it doesn’t burn, is low heat, and lots of stirring. Cook the garlic for 10 minutes. Add your wine and tomato sauce, bring to a simmer. Cover and cook for 10 more minutes. Bring the heat up to medium/high and add your butter and clams till they pop open, about 15 minutes. Serve with some crusty bread, to soak up all the salty clam broth. Enjoy!