Clam

Pleasantly chewy texture; Canned clams are more tender Earthy-sea flavor, similar to mussels Gray shell with chewy orange meat

What an amazing clam dish to serve to your friends and family Number of Servings:  3 Ingredients:  1 51 oz Sea Watch Chopped Sea Clams, drained and juice reserved* 16 oz Penne or Shell Pasta 4 Cups Heavy Cream 2 Cups Fresh Pineapple, chopped 2 Cups Fresh Mango, chopped 2 Red Peppers, diced 2 Cups Scallions, diced ¼ Garlic, chopped 2 Tbsp Jamaican Jerk Dry Seasoning 1 Tbsp Ground Coriander Salt and Pepper, pinch Lime Twist, garnish Instructions:  Boil pasta until al dente and drain. Sauté garlic, mango, pineapple, and red pepper in pan. Then add clams, heavy cream, scallions, garlic and seasonings. Heat at medium high temperature until sauce reduces and starts to thicken. Add pasta to pan and serve in large bowl. Garnish with lime twists in center.*For a low fat version, replace heavy cream with the reserved clam juice from clams and reduce jerk seasoning to 1 tablespoon.

Here is tasty but quick dish for any evening! Number of Servings:  14 Ingredients:  51oz can Sea Watch Whole Ocean Clams 1 Pint Grape Tomatoes, halved 1 Pint Mixed Pitted Olives, rough chopped ½ Cup Basil, sliced 2 Cloves Garlic, minced 2 Tbsp Italian Spices ½ Cup Extra Virgin Olive Oil Shaved hard cheese or crumbled soft cheese Instructions:  Drain juice from clams and reserve for future recipes. Mix all ingredients together in a bowl except for the cheese. Marinate for at least 2 hours. Serve on a large platter and garnish with cheese

Number of Servings:  4 Ingredients:  4 pounds cherrystone or little neck clams, scrubbed 6 tablespoons margarine, melted 3/4 cup dry white wine 3/4 cup water 1 1/2 tablespoons chopped fresh parsley 1/4 teaspoon tabasco sauce Instructions:  Bring margarine, wine, water, parsley and tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open. Divide clams into 3 or 4 serving bowls. Ladle broth over them.

Number of Servings:  4 Ingredients:  1 tablespoon butter 1/4 cup chopped onion 1/4 cup chopped red pepper 2 tablespoons flour 2 cups diced potatoes 1 cup frozen whole-kernel corn 1 can (14.5 oz) vegetable broth 1 tablespoon chopped fresh thyme or 1 teaspoon dried 8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained 2 cups 2% milk Chopped fresh parsley Instructions:  Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender. Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender. Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.

A great dish for anytime of the week! Number of Servings:  6 Ingredients:  1 (28oz.) can whole peeled tomatoes, undrained 1 Cup chicken broth 1/2 Cup chopped onion 2 Cloves garlic, minced 1 1/2 teaspoons dried oregano 1 (6oz.) package saffron rice 1 (10oz.) package frozen peas, thawed 1 (9oz.) package frozen artichoke hearts, thawed 6 oven-roasted drumsticks (about 1 pound) 1 (10oz.) package frozen cooked shrimp, thawed 7 Ounces surimi seafood, crab or lobster flavored, chunk style 1 (10oz.) can whole baby clams, drained Instructions:  Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain. Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through. Image Source: © Heidi Morton from iStockPhoto.com Nutrition Information:  Calories: 524 Protein: 56g Carbohydrates: 48g Fat: 12g Cholesterol: 200mg Sodium: 1012mg Percent Calories from fat: 20%

Number of Servings:  4 Ingredients:  3 large red bell peppers 1/4 Teaspoon salt 1/8 Teaspoon pepper 2 dozen oysters (about 1-1/2 oz. each) in the shell, scrubbed 2 dozen clams (about 1 oz. each) in the shell, scrubbed 2 dozen mussels in the shell, scrubbed and de-bearded Instructions:  Roasted Red Pepper Sauce: Cut peppers in half lengthwise; remove seeds and stems. Cut 2 to 3 small slits in both ends of each half; press down on peppers to flatten them. Coat peppers with butter-flavored cooking spray. Place on grill over hot coals, skin side down, until tender and slightly charred, allowing 10 to 12 minutes and turning occasionally. Place peppers in food processor fitted with steel cutting blade. Process until smooth. Stir in salt and pepper. Transfer to serving dish; set aside. Mixed Shellfish Grill: Arrange oysters (cup side on grill), clams and mussels on grill 4 to 5 inches from hot coals. Cover with lid or aluminum foil. Cook 7 to 12 minutes, depending on size. Clams will pop open when done (discard any that do not open). Oysters will begin to steam or bubble around the fluted edges when done. Remove to a platter as soon as they are done. Pry open oysters with an oyster knife or other sturdy knife. Serve with Roasted Red Pepper Sauce.

Alternative species: Hard or soft shell clams, well scrubbed oysters, or scallops shells Number of Servings:  4 Ingredients:  30-40 Good-size mussels, cleaned and debearded 1/2 Cup dry white wine 1 Tablespoons olive oil 1 Clove garlic, minced 1 Tablespoon fresh lemon juice Instructions:  Place the mussels in large pot with the wine and the olive oil. Steam over medium-high heat, shaking occasionally, just until the mussels are open, about 10 minutes. Remove from the heat and take the mussels from the pot. While they cool slightly, strain the liquid using a strainer, lined with cheesecloth, and return it to the pot; add the garlic and cook, stirring, over medium-high heat until there are only 2 tablespoons of liquid left. Remove the mussels from their shells and add them to the sauce with the lemon juice, reheating gently. Serve hot at room temperature, with toothpicks.

The Meal Makeover Moms have lightened up one of everyone’s favorite dishes, Linguine with Clam Sauce. Clams are a great source of protein and this dish is low in fat and calories. Another bonus: This meal is pantry-ready! Number of Servings:  4 Ingredients:  8 ounces dried linguine 1 tablespoon olive oil 1 teaspoon bottled crushed garlic or 1 to 2 garlic cloves, minced 8 ounces asparagus, trimmed and cut into ½-inch pieces One 14 1/2-ounce can diced tomatoes One 6 1/2-ounce can whole or minced clams, undrained One 6 1/2-ounce can whole or minced clams, drained 3/4 cup 1% lowfat milk 2 tablespoons all-purpose flour 1/4 cup grated Parmesan cheese Instructions:  Cook the linguine according to package directions. Drain and return to the pan. While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and asparagus and cook, stirring frequently, 1 to 2 minutes. Add the tomatoes, raise the heat, and bring to a boil. Reduce the heat and simmer until the asparagus softens, about 10 minutes. Combine the milk and flour in a small bowl and whisk until well blended. Add the milk mixture, one can of drained clams, and one can of undrained clams to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Pour the sauce over the linguine and toss to combine. Serve in individual bowls and sprinkle with Parmesan cheese. Recipe Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com Nutrition Information:  (per serving) 390 calories 8g fat 2g saturated fat 620mg sodium 57g carbohydrates 4g fiber 26g protein 20% vitamin A 40% vitamin C 25% calcium 110% iron

Number of Servings:  2 Ingredients:  6 – 26/30 Ocean Garden® Authentic Mexican Shrimp 6 – mussels 4 – little neck clams ½ - cup colored peppers, cubed ¼ - cup white onions, cubed ¼ - cup chorizo, cooked & drained ½ - garlic clove, minced 2 – Bay leaves 1 ¾ - cup white wine 2 - cups fish stock 3/4 – cup tomato sauce 5 – fingerling potatoes, cooked 3 – pieces fish (2 ounces each piece) Instructions:  In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve. Source: Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec