Canned clams are prepared so you can consume them immediately after opening. However, this is not a common way to eat this canned seafood. In addition to the most popular use of canned clams that are clam chowder or clam sauce, there are many more recipes to elevate this simple ingredient to the restaurant-quality dish. Let me show you some right below:
How to make pasta with canned clams
Ingredients
- 1 pound pasta
- 1 tbsp. of olive oil
- 2 tbsp. of butter
- 2 large cloves garlic, finely chopped
- 4 cans chopped clams (about 6.5 ounces/ can)
- ¼ cup finely chopped parsley
- Salt and pepper
Tools
- A saucepan, a pot
- A bowl or dish
- A spoon
Instruction
- Add your pasta to the boiling water with salt and cook until they are chewy but edible
- Whereas, melt the butter in a saucepan over low heat then saute your chopped garlic to golden
- Add the canned clams with a little clam juice to the pan for about 1 minute
- Add the cooked and drained pasta to the pan and cook for about 1 to 2 minutes
- Season with salt and pepper and sprinkle the parsley when you are ready to serve
Notes
- Don’t forget to turn the pasta occasionally to make sure they are seasoned and cooked evenly
- Cook the canned clams in a short time or they will become rubbery
- Don’t let the garlic burn as it’s not good for our health
- Add more clam juice or pasta water if the dish is too dry
How to cook canned clam with cheese rolls
Ingredients
- 2 cans minced clams (about 8ounces/ can)
- 1 cup of shredded American cheese
- ¼ cup of mayonnaise
- 3 tbsp. of snipped parsley
- ¼ tbsp. of dry mustard
- ¼ tsp. of seasoned salt
- 2 cups packaged biscuit mix
- ½ cup of water
- 1 can condensed Cheddar cheese soup
- 3 tbsp. of all-purpose flour
Tools
- An oven
- A baking sheet
- A saucepan
- 2 bowls
- A spoon
Instruction
- Combine the drained clams, cheese, mayonnaise, parsley, dry mustard, and seasoned salt in a bowl
- Add biscuit mix to another bowl of water and stir until we have a dough mixture
- Knead the dough for about 5 minutes then end up with a 12×8 inch rectangle
- Spread clam mixture to the dough then roll up
- Moisten edge and cut into 12 slices
- Place all the dough in a baking sheet then bake in 425 F oven for 12 to 15 minutes until slightly browned
- Meanwhile, combine cheese soup and flour in a saucepan and stir in clam liquid
- Cook and stir until thickened and bubbly
- Serve the cheese clam rolls with cheese sauce
Notes
This recipe can use for 6 servings so you can adjust the amount of each ingredient to be suitable for your family consumption
How to make clam chowder with canned clams
You can make clam chowder from canned clam chowder combined with canned clams, it would be the fastest and the most convenient way. Canned clam chowder usually has clams, but adding more canned chopped clams will make your soup loaded with clam meat and enhance the fresh flavor of this seafood. Here is the recipe for perfect clam chowder.
Ingredients
- A can of clam chowder
- A can of chopped clams
- 1 tbsp. of butter
- ½ tbsp. of onion and celery
- Parsley, lemon zest, pepper, and crumbled bacon (each about ¼ to ½ tsp)
Tools
- A medium stockpot
- A bowl
- A spoon
Instruction
- Melt the prepared butter in the stockpot
- Saute the onion and celery until golden and tender
- Pour the clam chowder to the pot and occasionally stir for about 2 minutes over medium-low heat
- Add canned chopped clams and let them simmer for 1 more minute
- Sprinkle some black peppers and cook until it’s hot
- Serve in a bowl and garnish with lemon zest, parsley, and crumbled bacon
Notes
- You can actually substitute all the above ingredients per your preference like baby carrots, sliced mushroom or cream
- Don’t overcook the canned chopped clams or they will be mushy
- Using only drained canned clams or with clam juice is optional
- Add water or milk if the soup consistency is thick
- Clam chowder is best served with oyster crackers
How to make white clam sauce with canned clams
Among varieties of recipes with canned clams, making a clam sauce is one of the most common uses of this canned seafood. The process doesn’t require any unique technique, so you can easily make it at home to combine with other delicious main dishes. Let’s check the instruction below.
Ingredients
- 4 cans minced clams (6.5 oz/ can)
- 1 onion, chopped
- 6 small to medium cloves garlic, chopped
- 3 tbsp. of olive oil
- ½ tbsp. of white wine
- ½ cup butter
- Salt and pepper to taste
Tools
- A skillet
- A bowl
- A spoon
Instruction
- In a skillet, saute the onion and garlic in olive oil until golden
- Drain the cans of minced clams, reserving half of the juice
- Stir the clams in the skillet for about 1 minute then add butter, wine, and clam juice
- Season the mixture with salt and pepper and simmer for 15 to 20 minutes, until the sauce has reduced 1/3 and has thickened
