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Fresh Clams and Mussels



Jun 25th, 2015

Clams & Mussels Blog


Our current supply of Clams, are Pastaneck Clams (these are smaller littleneck clams), are farm raised & flown in fresh from the East Coast, USA! Both items are rich in nutrients, low in calories & fat, rich in protein. Pastaneck clams are smaller littleneck clams which are about 1-1.5 inches wide. Pasta Necks (or Spaghetti clams) are tender and easy to digest. Their delicate flavor goes well in light sauces, pasta or rice dishes. Since they are less than an inch and a half they may not be legally harvested in New Jersey. Fun Fact – From the 1860s through the 1890s, small hard clams from Little Neck Bay in Long Island, New York were served in the best restaurants of New York City. Eventually, the term “Littleneck” or “littleneck clam” came to be used as a size category for all hard clams, regardless of origin. Mussels are a type of clam, usually long and wedge shaped, which grow in the ocean, along the shoreline. Ounce for ounce, fresh mussel meat, like many varieties of fish and shellfish, provides the same amount of high-quality protein as red meat but much less total fat, saturated fat and at least 25 percent fewer calories. According to the Canadian Cove, consuming the meat of 15 mussels provides the equivalent, in protein, to consuming a 6-oz. steak, but a fraction of the saturated fat. Consuming protein-rich mussels in place of red meat as part of a reduced-calorie diet may offer benefits for weight management.

Clam Bake

Ingredients (Prep Time – 15 Minutes, Cook Time – 45  Minutes) – Makes 4 Servings

25 Maine Mahogany Clams in shell, scrubbed
2 pound bag Fresh Mussels, cleaned
1 pound of Jumbo EZ Peel Raw Shrimp
8 medium red potatoes
1 (48 floz) can of chicken broth
¼ cup dry vermouth (optional, see additional options below)
¾ cup butter (divided)
1 loaf French Bread


Place potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp.
Pour in the vermouth and enough chicken broth to fill the pot halfway.
You may not need all of the broth, depending on the size of your pot.
Cut half of the butter into cubes and place on top of the seafood.
Cover with a lid, and seal tightly with aluminum foil. Bring to a boil, then simmer over medium-low heat for 45 minutes.
Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid to serve.
Melt 1/2 remaining butter, and divide into 4 individual dishes for dipping.
Serve with the rest of the butter and French bread.


Serving Suggestions, Tips and Options:
Have the WHOLE family join in the fun of creating this FUN meal!
Try not to cover the Seafood completely with the broth. Partially covered seafood will have the best taste & texture after cooking!
TIME SAVER! Par bake the potatoes before adding & cut your cooking time in half!
Want to add some color?! Try adding some beautiful bright red crawfish near the end to heat them up (they’re already cooked!)…What a nice POP of color…AND delicious!
Add Corn on the Cob for a hungrier crowd.
Adding some sliced or chopped onions is a favorite variation on this recipe.
Substitute White Wine or a bottled beer for the vermouth.
Add Kielbasa or Spicy Chorizo to the Clam Bake to truly make it New England Style!
To spice up your broth, add Old Bay Seasoning®, 2 cloves of garlic & a sliced lemon.
Try substituting Snow Crab for the Raw Shrimp, or try both, your choice! ….delicious!
Add some mushrooms, several varieties, if you like!
Feeling bold? Add some fresh octopus to really make your meal different!
Add a 4oz Lobster Tail for each guest & make your meal one to remember!
While you’re waiting for the main event, have a bowl of creamy clam chowder or some crab cakes to get you in the mood…and ready for a superb meal!
Of course you can add most anything to your clambake you want!!



Mussels and Clams with Lemon Grass Broth and Cilantro

Ingredients (Prep Time 15 Minutes, Cook Time 15 Minutes) – MAKES 6 SERVINGS

2 Tbs olive oil
1 tsp salt
4 medium shallots, chopped
1/4 tsp McCormick® Black Pepper, Coarse
2 cloves garlic, chopped
20 fresh small clams, cleaned
3 McCormick® Gourmet Collection Lemon Grass
20 fresh mussels, scrubbed and debearded
1/2 tsp McCormick® Gourmet Collection Ginger, Ground
1/4 cup heavy cream
3 cups water
1/2 lemon
1/4 cup coarsely chopped fresh cilantro, divided
4 green onions, sliced on the diagonal


Heat oil in 6-quart saucepot on medium heat. Add shallots and garlic; cook and stir until translucent.
Add lemon grass and ginger; cook 1 minute. Add water; bring to boil. Reduce heat to low; simmer 3 minutes.
Remove from heat. Add 1/2 of the cilantro; cover. Let broth steep for 5 minutes. Return broth to boil. Add wine, salt and pepper.
Add clams; cover and simmer 2 minutes. Add mussels; cover and simmer 3 minutes. Stir in cream; cook 1 minute.
When most of the mussels and clams are open, squeeze in juice of 1/2 lemon.
Toss in green onions and remaining cilantro. Remove lemon grass stalks before serving


Spicy Linguine with Clams and Mussels

Ingredients (Prep Time 15 Minutes, Cook Time 20 Minutes) – MAKES 4 SERVINGS 

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Sauce: 3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning plus 2 teaspoons
Freshly ground black pepper, for seasoning plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned


Pasta: Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.

Sauce: In a large skillet or saucepan, heat the oil over medium-high heat.
Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes.
Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes.
Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer.
Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes.
Discard any unopened shellfish. Using tongs, remove the shellfish from the pan and reserve.
Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well.
Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.


One Response to Fresh Clams and Mussels

  1. Bruce 17/08/2017 at 10:32 am

    Is jet fresh seafood …..EVERY FRIDAY

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