Deviled Clams

Coarsely chop the clams. Cream together the butter, onion, garlic, parsley. Blend in the beer then mix in bacon and clams. Fill clam shells with the mixture and sprinkle with bread crumbs. Place on a baking sheet and bake in a pre-heated 375 degree oven for 10 minutes. Serves 4 – 6.

Contributed by: Tom Kocubinski, Lawrenceville, NJ







Manhattan Clam Chowder

¼ pound bacon, chopped 1 cup Jersey Fresh carrots, diced ½ cup Jersey Fresh celery, sliced 1 bay leaf 1½ tsp Jersey Fresh thyme 1 tsp salt 1 quart Jersey Fresh clams, shelled & chopped, liquid reserved 2½ cups Jersey Fresh potatoes, diced

¾ cup Jersey Fresh onion, sliced or chopped  ¼ to ½ tsp black pepper  1 TBS Worcestershire sauce 1½ quarts clam juice (from reserved liquid) and water 1 Jersey Fresh clove of garlic, peeled, finely chopped 2½ cups tomatoes, peeled and quartered

Cook bacon in large pot, over low heat until crisp; add vegetables and garlic; cover and simmer for 10 minutes. Add seasonings. Drain clams, reserving liquid. To liquid, add water to measure 1½ quarts. Chop clams. Add chopped clams, liquid, water, and tomatoes to vegetables. Cover and cook gently until vegetables are tender; add Worcestershire sauce. If thicker chowder is desired, peel 1 large potato, boil until soft and press through sieve. Stir into chowder. Serves 8.

Contributed by: Carol Roman, Hampton, NJ