Posted by Colleen Carey on August 23rd, 2022


Clams are not only an abundant, sustainable seafood they are incredibly healthy and versatile. Clams like Sea Clams and Ocean Clams that have had the belly removed are Fat Free, Low in Cholesterol, and High in Protein, Iron and Selenium. For any of our recipes that require canned chopped clams you can substitute sea for ocean clams or vice versa. If you really want your recipe to stand out use our Gourmet Chopped Sea Clams for a premium clam identity and flavor.

Clam Chowder Pot Pie

A creamy pot pie made with Sea Watch Condensed New England Clam Chowder, carrots, celery, onion, thyme, sweet corn kernels and green peas.

Yield: 12 Servings

Ingredients:

51 oz. Sea Watch NECC, cond.
2 Tbsp. Vegetable Oil
1 Cup Carrots, Diced
1 Cup Celery, Diced
1 Cup White Onion, Diced
¼ Cup Garlic, Minced
1 Tbsp. Thyme, Chopped
To Taste Salt & Black Pepper
4 Cups Milk
1 Cup Corn Kernels
1 Cup Green Peas
1 Each Egg, Shell Removed
Puff Pastry Sheets

Directions:

Preheat an oven to 400⁰F. In a large saucepot, heat up the vegetable oil on medium heat. Add in the carrots, celery and white onion, then cook for 2-3 minutes, or until the onions is translucent. Stir in the garlic, thyme, salt and black pepper, then cook for another minute. Add in the Sea Watch Condensed New England Clam Chowder and milk, then bring to a simmer. Stir in the corn kernels and green peas, then simmer for about 5 minutes to make pot pie filling. Pour the pot pie filling into greased baking dishes and a sheet of puff pastry over the top to make the clam chowder pot pies. Mix the egg with 2 Tbsp. of water to make an egg wash and brush it onto the puff pastry. Bake the pot pies for 12-15 minutes, or until the tops are golden brown.

Old Bay Clam Chowder Dip

Sea Watch. Condensed New England Clam Chowder mixed with cream cheese and old bay seasoning, garnished with sliced scallions and served with slices of bread.

Yield: 16 Servings

Ingredients:

51 oz. Sea Watch NECC, cond.
2 ½ Cups Milk
1 lb. Cream Cheese
2 Tbsp. Worcestershire Sauce
2 Tbsp. Old Bay Seasoning
1 Tbsp. Lemon Juice
1 Tbsp. Hot Sauce
To Serve Sourdough Loaves
Garnish Scallions, sliced

Directions:

Preheat an oven to 350⁰F. Prepare the Sea Watch Condensed New England Clam Chowder with the milk and cream cheese according to package directions. Fold in the Worcestershire sauce, old bay seasoning, lemon juice and hot sauce to make the Clam Chowder Dip. Carve the center out of the sourdough loaves and bake them on a sheet tray for 6-8 minutes, or until the bread is warm. Pour the Clam Chowder Dip into the sourdough bread bowls and garnish with scallions.

Clam & Corn Hushpuppies

Crispy hushpuppies made with Frozen Chopped Sea Clams, sweet corn and fresh thyme, served with a sweet honey mustard for dipping.

Yield: 4 Serving

Ingredients:

½ Cup Frozen Sea Watch Chopped Sea Clams, thawed
½ Cup Cornmeal
½ Cup Flour
2 Tbsp. Sugar
¼ Tsp. Baking Soda
¼ Tsp. Salt, Kosher
½ Cup Buttermilk
2 Tbsp. Vegetable Oil
1 Each Egg
¼ Cup Corn Kernels
¼ Cup Onion, minced
¼ Cup Thyme, minced
To Serve Honey Mustard

Directions:

Preheat a deep fryer to 350⁰F. In a medium mixing bowl, mix together the cornmeal, flour, sugar, baking soda and salt. Add in the Frozen Chopped Sea Clams, buttermilk, vegetable oil, egg, corn kernels, onion and thyme to make a batter. Scoop 2 Tbsp. of the batter for each fritter into the deep fryer and fry for 2-3 minutes, or until set. Serve with honey mustard for dipping.

Clam Fritters

Fluffy fritters made with Chopped Sea Clams, buttermilk, cornmeal, chopped bacon, onion and chives, fried until golden.

Yield: 4 Servings

Ingredients:

½ Cup Sea Watch Chopped Sea Clams
½ Cup Cornmeal
½ Cup Flour, All-Purpose
2 Tbsp. Sugar, Granulated
¼ tsp. Baking Soda
¼ tsp. Salt, Kosher
½ Cup Buttermilk
2 Tbsp. Vegetable Oil
1 Each Egg
¼ Cup Bacon, Cooked & Chopped
¼ Cup Onion, Minced
¼ Cup Chives, Minced
To Serve Clam Chowder

Directions:

Preheat a deep fryer to 350⁰F. In a medium mixing bowl, mix together the cornmeal, flour, sugar, baking soda and salt. Add in the Chopped Sea Clams, buttermilk, vegetable oil, egg, bacon, onion and chives to make a batter. Scoop 2 Tbsp. of the batter for each fritter into the deep fryer and fry for 2-3 minutes, or until set. Serve with clam chowder.

Clam Fried Rice

A twist on fried rice made with Clam Juice Concentrate, stir fried IQF Chopped Sea Clams, shredded carrots, sliced bell peppers, white onion, sweet corn kernels, green peas, scallions and white rice.

Yield: 4 Servings

Ingredients:

2 Cups Sea Watch IQF Chopped Sea Clams
¼ Cup Clam Juice Concentrate
2 Tbsp. Vegetable Oil
½ Cup Carrots, Shredded
¼ Cup White Onion, Julienned
¼ Cup Bell Peppers, Julienned
¼ Cup Scallions, Chopped
1 Tbsp. Ginger, Minced
1 Tbsp. Garlic, Minced
1 Tbsp. Sesame Oil
1 Tbsp. Soy Sauce
3 Cups White Rice, Prepared
¼ Cup Green Peas
¼ Cup Corn Kernels

Directions:

Heat the vegetable oil in a large skillet over high heat. Add the carrots, onions, bell peppers and scallions and stir-fry for 2 minutes. Add in the ginger and garlic and stir-fry for 2 minutes. Stir in the IQF Chopped Sea Clams, Clam Juice Concentrate, sesame oil and soy sauce, mix together and then add the rice, stirring to combine. Fold in the green peas and the corn and stir-fry until it is heated throughout. Serve immediately.