5 best easiest recipes of canned clam

Name: 5 best easiest recipes of canned clam - Lobster Order
Prep time: 2 min
Cook time: 15 min
Total time: 7 min
Yield: 5
Cuisine: Italian, Amercian
Ingredients: - 2 cans (6.5 oz each) canned clams, drained; - 8 oz cream cheese, softened; - 1/2 cup mayonnaise; - 1/4 cup grated Parmesan cheese; - 2 green onions, finely chopped; - 1 clove garlic, minced; - 1 tbsp lemon juice; - Salt and pepper to taste

5/5 - (1 vote)

Canned clams are pre-cooked clams that have been preserved in a can. They are famous for their convenience and versatility in various recipes like clam chowder, pasta dishes, and seafood stews. People often refer to canned clams as “baby clams” because they are smaller in size compared to fresh clams. It’s a colloquial term used to describe the smaller clams that are typically used in canned clam products. In terms of nutrition, canned clams are a good source of protein, iron, and omega-3 fatty acids.

You can enjoy them in many seafood restaurants, or you can even make delicious recipes with them at home. Canned clams have a briny and slightly salty taste, similar to fresh clams. They also have a tender and chewy texture. When cooked in recipes, they add a delicious seafood flavor. Give them a try and see how you like them!

1- Best canned clam dip recipe:

Ingredients:

2 cans (6.5 oz each) canned clams, drained
8 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
1 clove garlic, minced
1 tbsp lemon juice
Salt and pepper to taste

Instructions :

Before using the canned clams in the dip, make sure to drain them well and check for any pieces of shell. Just pour out the liquid from the can and give the clams a quick look to make sure there are no shells. This will ensure a smooth and enjoyable clam dip experience.
In a mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan cheese, chopped green onions, minced garlic, and lemon juice.
Mix well until all the ingredients are thoroughly combined.
Gently fold in the drained canned clams, being careful not to break them up too much.
Season with salt and pepper to taste.
Cover the bowl and refrigerate the dip for at least 1 hour to allow the flavors to meld together.
Serve the canned clam dip chilled with your favorite crackers, chips, or vegetables for dipping.

This recipe should be enough for about 4-6 people, depending on serving size. Enjoy your homemade healthy canned clam dip!

Pro tips for clam dip:

Here are some pro tips and precautions for making a delicious canned clam dip:

Thoroughly drain the canned clams to remove excess liquid and prevent the dip from becoming too watery.
Check for any shell fragments before adding the clams to the dip. Nobody wants a crunchy surprise!
Store the dip in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Serve the clam dip with your favorite dippers like crackers, chips, or fresh veggies for a tasty combination.

By following these tips, you’ll create a scrumptious canned clam dip that everyone will love!

2- Canned clam tomato pasta:

Ingredients:

8 ounces of spaghetti
2 tablespoons of olive oil
3 cloves of garlic, minced
1/4 teaspoon of red pepper flakes (optional for a spicy kick)
1 can (14 ounces) of diced tomatoes
1 can (6.5 ounces) of chopped clams, drained
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
Add the diced tomatoes to the skillet and simmer for about 5 minutes, allowing the flavors to meld together.
Stir in the drained chopped clams and season with salt and pepper to taste. Cook for an additional 2 minutes.
Add the cooked spaghetti to the skillet and toss until well coated with the sauce.
Serve the pasta in bowls, garnished with fresh parsley.

This recipe should serve about 2-3 people. Enjoy your delicious canned clam tomato pasta!

Pro tips for canned clam tomato pasta:

Here are some pro tips for making canned clam tomato pasta delicious:

For an extra burst of flavor, try adding some freshly grated Parmesan cheese on top before serving.
If you like a bit of heat, sprinkle some crushed red pepper flakes over the pasta for a spicy kick.

These simple tips can elevate the flavors of your dish. Enjoy!

3- Delicious recipe for clam and corn chowder:

Ingredients:

2 cans of chopped clams (6.5 ounces each)
4 slices of bacon, chopped
1 onion, diced
2 cloves of garlic, minced
2 potatoes, peeled and diced
2 cups of frozen corn
2 cups of chicken or vegetable broth
1 cup of heavy cream
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions:

In a large pot, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pot.
In the same pot, sauté the diced onion and minced garlic until they are softened and fragrant.
Add the diced potatoes, frozen corn, and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
Stir in the chopped clams, reserved crispy bacon, and heavy cream. Simmer for another 5 minutes to allow the flavors to meld together.
Season with salt and pepper to taste.
Serve the clam and corn chowder hot, garnished with chopped fresh parsley.

This recipe should serve about 4-6 people, depending on portion sizes. Enjoy your clam and corn chowder!

Precautions:

Ensure that the clams are properly drained and rinsed before using them in the chowder.
Be cautious when adding salt, as the clams and bacon can already add saltiness to the dish.

4- Creamy canned clam linguine recipe:

Ingredients:

8 ounces of linguine pasta
2 tablespoons of butter
2 cloves of garlic, minced
1 can of chopped clams (6.5 ounces)
1/2 cup of heavy cream
1/4 cup of grated Parmesan cheese
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions:

Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Add the chopped clams (with their juice) to the skillet and cook for a few minutes until heated through.
Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the sauce thickens slightly.
Season with salt and pepper to taste.
Add the cooked linguine to the skillet and toss until the pasta is well coated with the creamy clam sauce.
Serve the creamy canned clam linguine hot, garnished with chopped fresh parsley.

This recipe should serve about 2-3 people, depending on portion sizes. Enjoy your creamy linguine with canned clams!

Pro tips for Creamy canned clam linguine:

Here are some pro tips for your creamy canned clam linguine:

For extra flavor, sauté the minced garlic in the butter until it becomes golden brown before adding the clams.
To enhance the creaminess, you can substitute half of the heavy cream with half-and-half or whole milk.
Add a splash of white wine or a squeeze of lemon juice to brighten the flavors of the dish.
Feel free to customize your linguine by adding some chopped fresh herbs like parsley, basil, or dill.
Serve the linguine with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for an extra touch.

5- Canned clam stuffed mushroom recipe

Ingredients:

24 large mushroom caps
1 can of chopped clams (6.5 ounces)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves of garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).
Remove the stems from the mushroom caps and set them aside for another use or discard.
In a bowl, combine the chopped clams, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix well until everything is evenly incorporated.
Spoon the clam mixture into each mushroom cap, filling them generously.
Place the stuffed mushroom caps on a baking sheet lined with parchment paper or a greased baking dish.
Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let them cool slightly before serving.
This recipe should be enough to serve approximately 6 people as an appetizer or side dish. Enjoy your delicious canned clam stuffed mushrooms!

Precautions:

– Make sure to drain the canned clams well and pat them dry to remove excess moisture.
Check the mushroom caps for any dirt or debris and clean them thoroughly before stuffing.
Be careful not to overstuff the mushroom caps to avoid them spilling over during baking.

If you to enjoy some other delicious recipie of clam, so you should definetly check our clam baked recipe.

If you are on looking for the ultimate guide to cooking clams , look no further! We have got you with our clam backed recipie and our mouthwatering clam neck recipies. Get ready to savor the flavors of sea like never before!