Florida Clam Stew

1 ½  dozen Florida littleneck clams-in-the-shell
1 ½  pounds Florida shark, swordfish or other Florida fish
   2   tablespoons olive oil
   1   cup chopped Florida onion
   1   teaspoon chopped Florida garlic
   1   28 ounce can diced tomatoes
   1   6 ounce can tomato paste
   ¼  cup chopped fresh basil
   ¼  cup chopped fresh arugala
   2   teaspoons paprika
   ¼  teaspoon black pepper
   1   cup dry white wine

Wash clams under cold running water and set aside. Cut fish into 1 inch pieces, set aside. Heat oil in large sauce pan over medium heat. Add onion and garlic, cook until tender. Add tomatoes, tomato paste, basil, arugala, paprika and pepper. Cover and bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Add wine, clams and fish. Cover and simmer on medium heat until clams open. Remove clam meat from shells and return to stew, discard the shells. Mix thoroughly and serve.

Yield: 6 servings

Florida Clams on the Grill

Wash clams thoroughly under cold running water and place on a grill about 4 inches from hot coals. Roast for approximately 10 minutes until clams open. Serve in shells with melted butter or a favorite sauce.

Oven Roasted Florida Clams

Wash clams thoroughly under cold running water. Place on a baking sheet in the oven on the middle rack. Roast at 350 degrees for approximately 10 minutes or until clams open. Serve in shells with melted butter or a favorite sauce.

Florida Clam Spread

 3   dozen Florida littleneck clams, steamed and removed 
      from the shells (reserve juice from steamed clams)  
 ¼   cup Florida blue crab meat
 8   ounces cream cheese, softened
 ½   cup reserved Florida clam juice (add water to juice to
      make ½ cup)
 ¼   cup minced Florida onion
 2  tablespoons grated Romano cheese
 1  teaspoon minced Florida garlic
 1  teaspoon Florida lime juice
 1  loaf round bread

Wash clams thoroughly under cold running water and set aside. Combine all ingredients except bread. Chill for at least one hour. Hollow out center of the bread loaf to hold clam mixture. Serve with fresh cut vegetables or crackers.

Yield: 3½ cups

Poached Florida Fillets with Herbed Clam Sauce

1 ½   pounds Florida tilefish or grouper fillets or other firm
        fleshed Florida fish
  3     dozen Florida littleneck clams, in the shell
  ½    pound Florida shrimp, peeled and de-veined
  1     cup dry white wine
  1     cup water
  1     cup sliced Florida onion
   ½   cup heavy whipping cream
   ½   teaspoon white pepper
   ½   teaspoon marjoram
   ½   teaspoon savory
   ½   teaspoon thyme
   2    tablespoons chopped onions

Cut fillets into serving size portions. Wash clams and shrimp under cold running water and set aside. Combine wine, water and onion in large sauce pan and simmer for 5 minutes. Add clams and shrimp, cover and steam for approximately 5 minutes or until clams open. Remove clams and shrimp. Let clams cool, then remove meat from shells. Set clam meat and shrimp aside.

Strain cooking liquid into large skillet. Add fillets , cover and simmer on medium heat for 8 to 10 minutes or until fish flakes easily when tested with a fork. Transfer fish to platter and keep warm. Simmer remaining liquid until it is reduced to approximately ¾ cup. Stir in whipping cream, pepper, marjoram, savory and thyme; simmer until sauce thickens slightly. Add clams, meat, shrimp and onions, heat. Serve sauce over fillets.

Yield: 6 servings

Florida Steamed Clams

 2    dozen Florida littleneck clams in the shell
 1    cup dry sherry
½    cup chopped Florida green onions
 2    teaspoons chopped Florida garlic
 2    teaspoons fresh chopped ginger

Wash clams thoroughly under cold running water and set aside. Place all ingredients except clams in a large sauce pan. Simmer on medium heat for three minutes, add clams and cover. Simmer until clams open; remove clams to a large bowl. Simmer remaining liquid until it is reduced to ¾ cup. Pour liquid over clams and serve.

Yield: 4 servings

Wine Steamed Florida Clams with Orange Cream Sauce

36   Florida littleneck clams in-the-shell
 2    cups white wine
½    cup dairy sour cream
 3    tablespoons Florida orange juice
 1    teaspoon prepared horseradish
 1    teaspoon grated Florida orange peel
       Rock Salt
 2    tablespoons caviar, red or black (garnish)

Place well scrubbed clams and wine in a large saucepan, simmer on medium heat until clams open. Remove clams from pan, let cool. With a knife or spoon loosen meat and leave in the shell. Combine sour cream, orange juice, horseradish and orange peel; mix well. Place ¼ teaspoon of sauce on each clam and arrange on a tray or rock salt to serve. Place tray in the refrigerator and chill. Garnish with caviar and serve.

Yield: 6 servings

Florida Clams in Basil Garlic Pasta

 2    dozen Florida littleneck clams in-the-shell
 2    cups diced Florida tomatoes
¾    cup chopped Florida green onions
½    cup finely chopped fresh basil
 1    tablespoon finely chopped Florida garlic
 1    tablespoon olive oil
½    teaspoon black pepper
 2    cups cooked tri-color pasta

Wash clams thoroughly under cold running water and set aside. Combine tomatoes, onions, basil, garlic, oil and pepper in large sauce pan. Place clams on top of mixture and simmer on medium heat until clams open. Add pasta and mix thoroughly.

Yield: 4 servings

Cedar Key Aquaculture Farms, Inc.
11227 East Riverview Drive
Riverview, FL 33569-4471
Phone: 352-543-9131
-or toll free-
888-Clams-FL (252-6735)
Fax: 352-543-9132
custserv@cedarkeyclams.com