By SU STELLA/for The Herald — I grew up in Massachusetts. My grandparents had a summer house near the beach. At low tide, we would dig clams. You would stamp your foot on the moist sand, and the clam would squirt. Then you would dig that clam up and put it in your bucket with seawater.
You take your clams with their beach water home and transfer them and the water into a large cooking pot. You add 2 to 3 tablespoons of cornmeal for every 20 clams to help clean their systems. Cover the pot with a towel, and the clams will eat the cornmeal, cleaning their systems for tomorrow’s lunch.
Getting fresh seafood from the coast is a true treat. My recipes use canned clams because we live 120 miles from Florence.
Lane County is outstanding because when we spend our tourist dollars, they stay in our county to benefit us all.
Fresh Clam Equivalent
**1 can minced = 1/2 cup drained clams and 1/2 cup juice
Sunburn Clam Dip
The paprika in this recipe gives your dip a blush, like too much summer on the first warm day. For those who like the heat of the summer on their tongue, feel free to add hot sauce.
1 can Minced Clams (8 oz)
1 package Cream Cheese (8 oz)
1 tablespoon Worcestershire Sauce
1/4 teaspoon Smoked Paprika
1 tablespoon Mayonaisse
1/4 teaspoon Garlic Salt
Crackers
Open your clams
Save the clam juice
Fork smooth your cream cheese
Blend in your other ingredients
Add the clam juice to smooth
Refrigerate overnight
It’s time to party
Faker Clambaker
When I was a kid, my mom asked me if I wanted to get married at our local church. I firmly stated that I was having a clambake wedding because Grandpa had a wonderful beach house.
Mom told me to tell Grandpa my plan, because he loved going to church. Surprise, surprise, Grandpa sided with me. Unfortunately, that did not work out because of time and life.
1 can Minced Clams (8 oz)
1 package Cream Cheese (8 oz)
1 tablespoon Worcestershire Sauce
1-2 tablespoons Mayonaisse
1/4 teaspoon Garlic Salt
1 teaspoon Hot Sauce
1/4 cup Bacon Bits
Crackers
Open your clams
Save the clam juice
Fork smooth your cream cheese
Blend in your other ingredients
Add the clam juice to smooth
Refrigerate for a few hours
Share with your family
Beachcombers Warm Clam Bake Dip
Oregonians love to beach comb every day of the year, including cold winter days. This warm dip will please beach lovers, tailgaters, and hungry growing teens coming in from the cold.
2 cans Minced Clams, drained
1 teaspoon Lemon Juice
½ cup Butter
1 pinch Paprika
1 dash Hot Sauce
1 small Onion, minced
1 teaspoon dried Parsley
1 teaspoon dried Oregano
1 pinch ground Cayenne Pepper
½ Green Bell Pepper, minced
½ cup shredded Cheddar Cheese
½ cup seasoned Bread Crumbs
Preheat the oven to 350 degrees F (175 degrees C).
Combine minced clams and lemon juice in a saucepan
Simmer 10 minutes
Stir in your butter, veggies, herbs, and hot spices
Add your breadcrumbs
Pour the mixture into an ovenproof baking dish
Sprinkle with grated cheese
Bake at 350′ uncovered for 20 minutes
Serve warm with crackers
Clam Equivalents
Canned
6 to 12 clams = 1 serving
6-1/2 ounce 1 can minced = 1/2 cup drained
6-1/2 ounce 1 can minced = 1/2 cup juice
Pints
18 clams = 1 pint shucked = 3 to 4 servings
Quarts
1 quart shucked = 6 servings
1 quart shucked = 2 to 3 cups chopped
1 quart unshucked = 1 serving steamed
8 quarts unshelled = 1 quart shucked
In 1988, my sister and I moved to Seattle. I had a secret dream of being an Ivar’s Clam. The clams wore black leggings and that classic clam body; they ran around festivals and events. Alas, I missed that dream job.
We are so lucky to have the Pacific Ocean as the endcap of Lane County. Having lived near the beach and eating fresh seafood I got spoiled. But, having lived inland, I adapted to finding new sources of seafood like canned clams.
