Recipe of the Month from Steamed Open, A Maine Clambake Mystery BY Barbara Ross

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A Maine Clambake!

In the Maine Clambake Mystery series, Julia Snowden runs the Snowden Family Clambake in Busman’s Harbor, Maine, where tourists line up for a taste of authentic New England seafood. I hope that you enjoy trying a taste of Maine with these recipes!

 

Clam Potato Casserole

This meal can be made entirely from clambake ingredients, but in this version, we’ve adapted it for home use. Julia characterizes this hearty comfort meal as a “deconstructed clam chowder”—and it is!

Ingredients

4 potatoes, bakedRitz cracker crumbs

3 6.5-oz cans minced clams, drained, with ¼ cup liquid reserved

4 oz butter, melted

4 oz heavy cream

4 oz thick cut bacon, chopped and cooked until crisp

1 bunch scallions, trimmed and thinly sliced

1 cup shredded cheddar cheese

1/8 cup snipped chives for garnish

Directions

Preheat the oven to 350 degrees F. Peel the potatoes and cut into ¼ inch cubes. Put in bowl. Stir in clams, reserved clam liquid, butter, cream, bacon, and scallions. Turn out into 2-quart casserole dish and top with shredded cheese. Bake for 20-25 minutes, until cheese is melted. Top with chives.

Serves 6!

Peg’s Famous Clam Dip

Ida Fischer’s sister Peg from Steamed Open may claim credit for this dip recipe, but really this is my husband Bill’s famous clam dip—his most requested dish whenever we ask hosts, “What can we bring to the party?”

Ingredients

4 6.5-ounce cans minced clams, drained, reserving liquid

1 clove garlic

2 8 oz packages cream cheese

2 TBSP chopped chives

2 tsp Worcestershire Sauce

1 TBSP lemon juice

2 TBSP reserved clam liquid, plus more as desired

½ tsp salt 

Instructions

Start food processor and drop garlic clove through tube. Process until finely chopped. Remove processor cover and add cream cheese, chives, Worcestershire sauce, lemon juice, clam liquid, and salt. Process 10-20 seconds until well combined. Turn out into a bowl. Fold in clams and refrigerate for at least two hours.

Just before serving, remove from refrigerator and stir, adding more clam juice, if necessary, to desired consistency. Serve with potato chips and/or corn chips.

Get your copy of STEAMED OPEN HERE!

ABOUT THE AUTHOR

Barbara Ross is the author of the Maine Clambake Mysteries. The first book in the series, Clammed Up, was nominated for an Agatha Award for Best Contemporary Novel, the RT Book Reviews, Reviewer’s Choice Best Book Award for Amateur Sleuth and was a finalist for the Maine Literary Award for Crime Fiction. She is co-editor/co-publisher of Level Best Books, which produces anthologies of crime stories by New England authors. She writes at her home overlooking the harbor in Boothbay Harbor, Maine. Visit Barbara at her website.

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